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Updated: June 6, 2025
"Oh! nothing; only that I see, in spite of all your efforts to hide it with that handkerchief knotted so carefully round your neck, that you have there on the back of it a long, black mark, which to-morrow will be indigo, the day after green, and then yellow, until it fades away altogether, like any other bruise a black mark that looks devilishly like the authentic flourish which accompanies the signature of a good, stout club on a calf's skin or on vellum, if that term pleases you better."
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.
Take one calf's head, wash well; put on to boil with four and one-half quarts of water; add two red peppers, onions, celery, carrots, cloves, salt to taste, and a little cabbage; boil six hours; also, have ready some meat stock; the next day put fat in a skillet with two large tablespoons of flour; let it brown; then, take the calf's head and cut all the meat from it in pieces; add the calf's tongue, cut in dice.
The table ran the length of it. The snowy tablecloth hung almost to the floor. At the head sat Mrs. Dean, with a great tureen of calf's head soup in front of her. Before the General was the saddle of venison that was to follow, drenched in a bottle of ancient Madeira, and flanked by flakes of red-currant jelly.
With an ejaculation of impatience Dixie threw her arms about the calf's neck and tried to pull it from the cow's bag, but it was of no avail. The strong young beast would wriggle from her clutch and dart back to its supper. "Oh, you brat, you are stealing all the milk!" Dixie cried.
Were it not that I hold the mast firmly with both my hands, and keep it straighter than two hundred tacklings I would It is, said Friar John, that poor devil Panurge, who is troubled with a calf's ague; he quakes for fear when his belly's full.
"Uh course we'll get through we've got to; what d'yuh suppose we've been tearing the bone out for the last three weeks for?" Chip, with a foot braced against the calf's shoulder, ran a U on its ribs with artistic precision.
Then came a veal stew; next in order was a veal pie; and before the courses were finished I think we had calf's head baked and stuffed. At a station-house on the way to Moscow I hurriedly purchased a sandwich. It was made of veal. I asked for mutton-chops at the hotel in Moscow, and got veal. In fact, I was surfeited with veal in every possible shape wherever I went.
Take a calf's head and clean it, boil it as you would do for hashing, when it is cold cut it in thin slices, and season it with a little black pepper, nutmeg, salt, a few shred capers, a few oysters and cockles, two or three mushrooms, and green lemon-peel, mix them all well together, put them into your pie; it must be a standing pie baked in a flat pewter dish, with a rim of puff-paste round the edge; when you have filled the pie with the meat, lay on forc'd-meat-balls, and the yolks of some hard eggs, put in a little small gravy and butter; when it comes from the oven take off the lid, put into it a little white wine to your taste, and shake up the pie, so serve it up without lid.
It turned upon them a pair of large, melting, velvet eyes frightened, indeed, but not with that hopeless, desperate terror that comes to the eyes of the wild creatures when they are trapped. "'Well, I'll be jiggered if that ain't old Blossom's calf that we made sure the bear had carried off! cried the farmer, striding up and gently patting the calf's ribs. 'My, but you're poor! he went on.
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