blades of pounded mace, 1/2 teaspoonful of grated nutmeg, white pepper
to taste, a few thick slices of ham, the yolks of 6 eggs boiled hard.
_Mode_.--Scald the head for a few minutes; take it out of the water, and
with a blunt knife scrape off all the hair. Clean it nicely, divide the
head and remove the brains. Boil it tender enough to take out the bones,
which will be in about 2 hours. When the head is boned, flatten it on
the table, sprinkle over it a thick layer of parsley, then a layer of
ham, and then the yolks of the eggs cut into thin rings and put a
seasoning of pounded mace, nutmeg, and white pepper between each layer;
roll the head up in a cloth, and tie it up as tightly as possible. Boil
it for 4 hours, and when it is taken out of the pot, place a heavy
weight on the top, the same as for other collars. Let it remain till
cold; then remove the cloth and binding, and it will be ready to serve.
_Time_.--Altogether 6 hours. _Average cost_, 5s. to 7s. each.
_Seasonable_ from March to October.
FEEDING A CALF.--The amount of milk necessary for a calf for
some time, will be about four quarts a day, though, after the
first fortnight, that quantity should be gradually increased,
according to its development of body, when, if fed exclusively
on milk, as much as three gallons a day will be requisite for
the due health and requirements of the animal. If the weather
is fine and genial, it should be turned into an orchard or small
paddock for a few hours each day, to give it an opportunity to
acquire a relish for the fresh pasture, which, by the tenth or
twelfth week, it will begin to nibble and enjoy. After a certain
time, the quantity of milk may be diminished, and its place
supplied by water thickened with meal. Hay-tea and linseed-jelly
are also highly nutritious substances, and may be used either as
adjuncts or substitutes.
FRICASSEED CALF'S HEAD (an Entree).