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'This, returned Mr Dombey, 'is some cold preparation of calf's head, I think. I see cold fowls ham patties salad lobster. Miss Tox will do me the honour of taking some wine? Champagne to Miss Tox. There was a toothache in everything.
A spoonful of this pickle is good for fish-sauce, or a calf's head ash. To pickle WALNUTS black.
I thought he would make a good companion-piece for the polar bear, and he was quite edible. He only needed a rasher of bacon to make you believe he was calf's liver. So you see that between puffins and porpoises and whales, and "growlers" and lost dories, I crowded enough into one day to give me dreams that Alice in Wonderland might covet. In your secret heart don't you wish that you too were
Then boil it about six or seven minutes in salt and water. Drain it, cut the leaves from the stalks, and chop them fine. Hare ready some melted butter, and stir in the parsley. Allow two small table-spoonfuls of leaves to half a pint of butter. Serve it up with boiled fowls, rock-fish, sea-bass, and other boiled fresh fish.. Also with knuckle of veal, and with calf's head boiled plain.
And that is the reason why a young buck with an intelligent looking calf's head before him, is somehow one of the saddest sights you can see. The head looks a sort of reproachfully at him, with an "Et tu Brute!" expression.
Get the rope around the calf's neck, and when it chokes him, he's liable to bellow, and that will call the steers. And if you never let up on the choking till you get on the other side of the bridge, I think it'll work. Let's try it, anyhow." We all approved, for we knew that next to the smell of blood, nothing will stir range cattle like the bellowing of a calf.
His thick knees, huge feet, and broad hands formed a contrast with a priest-like face having a vague resemblance to a calf's head, meek to unmeaningness, and but little brightened by divergent bloodless eyes, divided by a straight flat nose, surmounted by a flat forehead, flanked by enormous ears, flabby and graceless. His thin, weak hair showed the baldness through various irregular partings.
Ideal ways of serving are: 1. In a nest of Chestnut Puree. 2. On Buttered Toast. 3. On toast spread with Puree of Cooked Calf's Liver moistened with Sherry. Squab, Roasted or Broiled: Serve with Currant Jelly and if offered as a main course at a luncheon with light vegetables, Mushrooms, Peas, Beans, Asparagus on Toast, Spinach in Puff Paste or Fried Potato Balls.
CALF'S HEAD ROASTED. Wash the head perfectly clean, stew it with oysters, tie it together and spit it, baste it well with butter and flour rubbed smooth. Stew together some of the oyster liquor, gravy, butter and salt, with a few sprigs of marjoram and savoury, adding a little claret, and pour the sauce over the dish.
Mix them together in a paste, and stuff the heart with it, after it has been well washed and cleaned. If done carefully, it is better baked than roasted. Serve it up quite hot, with gravy and melted butter. CALF'S KIDNEY. Chop veal kidney, and some of the fat; likewise a little leek or onion, pepper, and salt. Roll the kidney up with an egg into balls, and fry it.
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