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To fry calf’s feet.

Prepare them as for the fricassee, dredge them well with flour and fry them a light brown, pour parsley and butter over, and garnish with fried parsley.

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To prepare rennet.

Take the stomach from the calf as soon as it is killed—­do not wash it, but hang it in a dry cool place for four or five days; then turn it inside out, slip off all the curd nicely with the hand, fill it with a little saltpetre mixed with the quantity of salt necessary, and lay it in a small stone pot, pour over it a small tea-spoonful of vinegar, and sprinkle a handful of salt over it, cover it closely and keep it for use.  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.

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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.

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To bake A calf’s head.

Divide the calf’s head, wash it clean, and having the yelks of two eggs well beaten, wash the outside of the head all over with them, and on that strew raspings of bread sifted, pepper, salt, nutmeg and mace powdered; also, the brains cut in pieces and dipped in thick butter, then cover the head with bits of butter, pour into the pan some white wine and water, with as much gravy, and cover it close.  Let it be baked in a quick oven, and when it is served up, pour on some strong gravy, and garnish with slices of lemon, red beet root pickled, fried oysters and fried bread.

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To stuff and roast A calf’s liver.