salt and pepper, flour it and drop it in hot lard; when it is brown on
both sides, dish it, dust a little flour in the pan, and pour in some
water, let it boil a minute, stirring in a seasoning of parsley, thyme,
or sweet marjoram; pour the gravy over the liver. This is a good
breakfast dish.


To Fry Veal Sweet Breads.

Dip them in the yelk of an egg beaten, then in a mixture of grated
bread, or flour and salt and pepper, fry them a nice brown.


To Stew Sweet Breads.

Stew them in a little water, with butter, flour, and a little cream;
season with salt, pepper, parsley and thyme.


To Brown A Calf's Head With The Skin On.

After scalding and washing the head clean, take out the eyes, cut off
the ears, and let it boil half an hour, when cold, cleave the upper from
the lower jaw, take out the tongue, strike off the nose, score the part
which has the skin on, rub it over with beaten egg, sprinkle it over
with salt, parsley, cayenne and black pepper, lay pieces of butter over
it, and put it in a dutch-oven to brown, basting it often, cut down the
lower part in slices, skin the tongue and palate, and cut them up, put
them in a pot with a little water, when done, thicken it with brown
flour and butter, season it with pepper, salt, some pickled oysters,