Take a piece of the shoulder weighing about five pounds.  Have the bone removed and tie up the meat to make it firm.  Put a piece of butter the size of half an egg, together with a few shavings of onion, into a kettle or stone crock and let it get hot.  Salt and pepper the veal and put it into the kettle, cover it tightly and put it over a medium fire until the meat is brown on both sides, turning it occasionally.  Then set the kettle back on the stove, where it will simmer slowly for about two hours and a half.  Before setting the meat back on the stove, see if the juice of the meat together with the butter do not make gravy enough, and if not, put in about two tablespoonfuls of hot water.  When the gravy is cold it will be like jelly.  It can be served hot with the hot meat, or cold with the cold meat.

BAKED CALF’S HEAD.

Boil a calf’s head (after having cleaned it) until tender, then split it in two, and keep the best half (bone it if you like); cut the meat from the other in uniform pieces, the size of an oyster; put bits of butter, the size of a nutmeg, all over the best half of the head; sprinkle pepper over it, and dredge on flour until it looks white, then set it on a trivet or muffin rings in a dripping-pan; put a cup of water into the pan, and set it in a hot oven; turn it that it may brown evenly; baste once or twice.  Whilst this is doing, dip the prepared pieces of the head in wheat flour or batter, and fry in hot lard or beef drippings a delicate brown; season with pepper and salt and slices of lemon, if liked.  When the roast is done put it on a hot dish, lay the fried pieces around it, and cover it with a tin cover; put the gravy from the dripping-pan into the pan in which the pieces were fried, with the slices of lemon, and a tablespoonful of browned flour, and, if necessary, a little hot water.  Let it boil up once, and strain it into a gravy boat, and serve with the meat.

CALF’S HEAD CHEESE.

Boil a calf’s head in water enough to cover it, until the meat leaves the bones; then take it with a skimmer into a wooden bowl or tray; take from it every particle of bone; chop it small; season with pepper and salt, a heaping tablespoonful of salt and a teaspoonful of pepper will be sufficient; if liked, add a tablespoonful of finely chopped sweet herbs; lay in a cloth in a colander, put the minced meat into it, then fold the cloth closely over it, lay a plate over, and on it a gentle weight.  When cold it may be sliced thin for supper or sandwiches.  Spread each slice with made mustard.

BRAIN CUTLETS.

Well wash the brains and soak them in cold water until white.  Parboil them until tender in a small saucepan for about a quarter of an hour; then thoroughly drain them and place them on a board.  Divide them into small pieces with a knife.  Dip each piece into flour, and then roll them in egg and bread crumbs, and fry them in butter or well-clarified drippings.  Serve very hot with gravy.  Another way of doing brains is to prepare them as above, and then stew them gently in rich stock, like stewed sweetbreads.  They are also nice plainly boiled and served with parsley and butter sauce.