Take the lights, heart, and some of the liver, boil them in a pint of
water, when done, take them out and chop them fine, season it with salt,
pepper and a little sweet marjoram, put it hack in the pot, and thicken
it with butter and flour. Let it boil a few minutes, and dish it in a
small tureen.


Brain Cakes.

When the head is cloven, take out the brains and clear them of strings,
beat them up with the yelks of two eggs, some crumbs of bread, pepper,
salt, fine parsley, a spoonful of cream, and a spoonful of flour; when
they are well mixed, drop them with a spoon into a frying-pan with a
little hot butter, and fry them of a light-brown color.


Force Meat Balls.

Take a pound of veal, half a pound of suet, two slices of ham, and some
crumbs of bread, chop them very fine, and put in the yelks of two eggs,
season it with parsley, thyme, mace, pepper and salt, roll it into small
balls, and fry them brown. They are nice to garnish hashes, roast veal
or cutlets, and to put in soup.


To Fry Veal's Liver.

Cut the liver and heart across the grain, wash it well, pour boiling
water on, and let it stand a few minutes, then drain and season it with