Take a fresh calf’s liver, and having made a hole in it with a large knife run in lengthways, but not quite through, have ready a forced meat, or stuffing made of part of the liver parboiled, fat of bacon minced very fine, and sweet herbs powdered; add to these some grated bread and spice finely powdered, with pepper and salt.  With this stuffing fill the hole in the liver, which must be larded with fat bacon, and then roasted, flouring it well, and basting with butter till it is enough.  This is to be served up hot, with gravy sauce having a little wine in it.

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To broil calf’s liver.

Cut it in slices, put over it salt and pepper; broil it nicely, and pour on some melted butter with chopped parsley after it is dished.

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_ Directions for cleaning Calf’s Head and Feet, for those who live in the country and butcher their own meats._

As soon as the animal is killed, have the head and feet taken off, wash them clean, sprinkle some pounded rosin all over the hairs, then dip them in boiling water, take them instantly out, the rosin will dry immediately, and they may be scraped clean with ease; the feet should be soaked in water three or four days, changing it daily; this will make them very white.

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LAMB.

TO ROAST THE FORE-QUARTER, &c.

The fore-quarter should always be roasted and served with mint sauce in a boat; chop the mint small and mix it with vinegar enough to make it liquid, sweeten it with sugar.

The hind-quarter may be boiled or roasted, and requires mint sauce; it may also be dressed in various ways.

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Baked lamb.

Cut the shank bone from a hind-quarter, separate the joints of the loin, lay it in a pan with the kidney uppermost, sprinkle some pepper and salt, add a few cloves of garlic, a pint of water and a dozen large ripe tomatoes with the skins taken off, bake it but do not let it be burnt, thicken the gravy with a little butter and brown flour.

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Fried lamb.

Separate the leg from the loin, cut off the shank and boil the leg; divide the loin in chops, dredge and fry them a nice brown, lay the leg in the middle of the dish, and put the chops around, pour over parsley and butter, and garnish with fried parsley.

The leg cut into steaks and the loin into chops will make a fine fricassee, or cutlets.

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To dress lamb’s head and feet.

Clean them very nicely, and boil them till tender, take off the flesh from the head with the eyes, also mince the tongue and heart, which must be boiled with the head; split the feet in two, put them with the pieces from the head and the mince, into a pint of good gravy, seasoned with pepper, salt, and tomato catsup, or ripe tomatoes:  stew it till tender, thicken the gravy, and lay the liver cut in slices and broiled over it—­garnish with crisp parsley and bits of curled bacon.