You must not wash it--that would weaken the gastric juice, and
injure the rennet. After it has been salted six or eight weeks, cut off
a piece four or five inches long, put it in a large mustard bottle, or
any vessel that will hold about a pint and a half; put on it five gills
of cold water, and two gills of rose brandy--stop it very close, and
shake it when you are going to use it: a table-spoonful of this is
sufficient for a quart of milk. It must be prepared in very cool
weather, and if well done, will keep more than a year.
* * * * *
TO HASH A CALF'S HEAD.
Boil the head till the meat is almost enough for eating; then cut it in
thin slices, take three quarters of a pint of good gravy, and add half a
pint of white wine, half a nutmeg, two anchovies, a small onion stuck
with cloves, and a little mace; boil these up in the liquor for a
quarter of an hour, then strain it and boil it up again; put in the
meat, with salt to your taste, let it stew a little, and if you choose
it, you may add some sweetbreads, and make some forcemeat balls with
veal; mix the brains with the yelks of eggs and fry them to lay for a
garish. When the head is ready to be sent in, stir in a bit of butter.
* * * * *
TO BAKE A CALF'S HEAD.
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