1/2 pint of Maitre d'hôtel sauce No. 466.
_Mode_.--Make the sauce by recipe No. 466, and have it sufficiently
thick that it may nicely cover the meat; remove the bones from the head,
and cut the meat into neat slices. When the sauce is ready, lay in the
meat; let it _gradually_ warm through, and, after it boils up, let it
simmer very gently for 5 minutes, and serve.
_Time_.--Rather more than 1-1/2 hour.
_Average cost_, exclusive of the meat, 1s. 2d.
_Seasonable_ from March to October.
THE CALF IN AMERICA.--In America, the calf is left with the
mother for three or four days, when it is removed, and at once
fed on barley and oats ground together and made into a gruel, 1
quart of the meal being boiled for half an hour in 12 quarts of
water. One quart of this certainly nutritious gruel, is to be
given, lukewarm, morning and evening. In ten days, a bundle of
soft hay is put beside the calf, which he soon begins to eat,
and, at the same time, some of the dry meal is placed in his
manger for him to lick. This process, gradually increasing the
quantity of gruel twice a day, is continued for two months, till
the calf is fit to go to grass, and, as it is said, with the
best possible success. But, in this country, the mode pointed
out in No. 862 has received the sanction of the best experience.
CURRIED VEAL (Cold Meat Cookery).