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Lay the chitterlings on the toast, and send them to table with the stewed onions in a sauce-boat. When you take the chitterlings on your plate season them with pepper and vinegar. This, if properly prepared, is a very nice dish. Strew some chopped parsley or sweet marjoram over them, and fry them of a light brown in lard or butter. Serve them up with parsley-sauce. Cut the liver into thin slices.
Or you may send to table the brains and the tongue in a small separate dish, having first trimmed the tongue and cut off the roots. Have also parsley-sauce in a boat. You may garnish with very thin small slices of broiled ham, curled up. If you get a calf's head with the hair on, sprinkle it all over with pounded rosin, and dip it into boiling water. This will make the hairs scrape off easily.
They will be done in about twenty-five or thirty minutes. Serve them up with parsley-sauce. Lay the pigeons on the dish in a row. If asparagus is in season, it will be much better than parsley both for the stuffing and sauce. It must first be boiled. Chop the green heads for the stuffing, and cut them in two for the melted butter. Have cranberry-sauce on the table.
Serve them up with parsley-sauce, and garnish with parsley. Boiled fowls should be accompanied by ham or smoked tongue. Leave out the livers, gizzards and hearts, to be chopped and put into the gravy. Fill the crops and bodies of the fowls with a force-meat, put them before a clear fire and roast them an hour, basting them with butter or with clarified dripping.
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