Beef & Veal Tomato Steak 2 lb. beef, cut in small strips 7 tomatoes, medium sized 2 tsp. sugar Salt Ground cloves 2 tsp. butter Tomato catsup Chopped onion Take two pounds of beef; cut it in small strips, and put it into the pot with seven medium-sized tomatoes. Stew it very slowly. Add a dessert spoonful of sugar, salt, a little clove, and, just before you take it up, a dessert-spoonful of butter. If you have tomato catsup, add a little, and if you like chopped onion, that also. Very tender beef is, of course, to be preferred; but that which is tough becomes more palatable in this than in almost any other way. This dish is quite as good, if not better, heated over the next day.  The Young Housekeeper's Friend by Mrs. Cornelius, 1863.   To Boil Corned Beef  1 piece corned beef, usually brisket or round  Wash it thoroughly, and put it into a pot that will hold plenty of water. The water should be cold; the same care is necessary in skimming it as for fresh meat. It is not too much to allow forty minutes for every pound, after it has begun to boil. The goodness of corned beef depends much on its being boiled gently and long. If it is to be eaten cold, lay it into a coarse earthen dish or pan, and over it a piece of board the size of the meat. Upon this put a clean stone or some other heavy weight. Salt meat is very much improved by being pressed.    Melton Veal, or Veal Cake 3-4 lb. raw veal Half as much ham as veal 6 eggs, hard boiled Fresh parsley, minced Pepper Salt Water 1 oz. butter  Cut three or four pounds of raw veal, and half as much ham, into small pieces. If you have the remains of cooked veal or ham, add them. Boil six eggs hard, cut them in slices, and lay some of them in the bottom of a deep brown pan; shake in a little minced parsley; lay in some of the pieces of veal and ham, then add more egg, parsley, pepper and salt; then more meat, and again parsley, pepper and salt, till all the meat is laid in. Lastly add water enough, just to cover it, and lay on about an ounce of butter shaved thin; tie over it a double paper, bake it an hour, then remove the paper, press it down with a spoon, and lay a small plate with a weight upon it, and let it remain another hour in the oven. When cold, it will cut in slices.  The Young Housekeeper's Friend by Mrs. Cornelius, 1863.   The Knickerbocker Pickle 3 gallons soft water 4 1/2 lb. salt (regular salt should be mixed with kosher salt, the ratio roughly 1:1) 1 and 1/2 lb. brown sugar 1 and 1/2 oz. saltpeter  1/2 oz. saleratus 2 qts. molasses  To three gallons of soft water, put four pounds and a half of salt, coarse and fine, mixed; a pound and a half of brown sugar, an ounce and a half of saltpetre, half an ounce of saleratus, and two quarts of good molasses. Boil the mixture, skim it well, and when cold pour it over the hams or beef. Beef laid down in this pickle, does not become hard, and is very fine, when boiled gently and long. Some persons consider this the best of all methods for curing beef and hams.  The Young Housekeeper's Friend by Mrs. Cornelius, 1863.   Brain Cakes 1 calf's brain  2 egg yolks Bread crumbs Pepper Salt Parsley 1 tbs. cream 1 tbs. flour Butter for frying  When the head is cloven, take out the brains and clear them of strings, beat them up with the yolks of two eggs, some crumbs of bread, pepper, salt, fine parsley, a spoonful of cream, and a spoonful of flour; when they are well mixed, drop them with a spoon into a frying pan with a little hot butter, and fry them of a light-brown color. Domestic Cookery and Useful Receipts and Hints to Young Housekeepers by Elizabeth Ellicott Lea, 1853.    Veal Pot Pie  Neck, shank or other pieces of veal Pie or biscuit dough Salt Pepper Butter Salt pork Take the neck, the shank, and almost any pieces you have. Boil them long enough to skim off all the froth. Make a paste [dough] and roll it about half an inch thick. Butter the pot and lay in the crust, cutting out a pie e on each side of the circle in such a way as to prevent its having thick folds. Put in a layer of meat, then flour, salt and pepper it, and add a little butter or a slice or two of salt pork, as you choose. Do this until you have laid in all your meat; pour in enough of the water in which the veal was boiled to half fill the kettle, then lay on the top-crust and make an incision in it to allow the escape of the steam. Watch that it does not burn, and pour in more of the water through the hole in the crust if necessary. Boil an hour and a half. The objection to this dish is, that boiled crust is apt to be heavy, and therefore unhealthy; but if it is made after the receipt for cream tartar biscuit, or of potato crust, it will be light. The Young Housekeeper's Friend by Mrs. Cornelius, 1863.    To Dress Calves' Tongues  Calves' tongues (as many as needed) Pickling solution or salt Butter Brown sugar Pepper Nutmeg Curled parsley  After lying in salt or pickle for several days, wash them very clean, and boil them tender with a small piece of bacon. Then peel them, and lay them side by side, in a small dish. Melt a little butter, stir into it a little brown sugar, pepper and nutmeg; pour it over the tongues, and lay round them sprigs of curled parsley. The Kentucky Housewife by Lettice Bryan, 1839   Fried Beefsteak  Large steak  Pepper and salt 1/4 c. water 1/2 tsp. flour  Heat the spider [a type of frying pan with feet] before putting in the beef, cut off most of the fat, season the fat with pepper and salt, before frying; put the steak into the hot spider, and fry as quickly as possible; when the when the beef is turned, sprinkle on a little salt and pepper; mix a little flour and water together in the proportion of half a teacupful of water to a half teaspoonful of flour; take out the meat and scraps of fat, and stir in the flour and water; let the gravy brown a little, and pour it over the beef. Serve with fried potatoes, if convenient; if not, with mashed. The Housekeeper's Encyclopedia by Mrs. E. F. Haskell, 1861    Veal And Rice  1 lb. veal 1 lb. rice 1/2 pint milk pepper salt  Take one pound of veal; wash the same quantity of rice, and stew them together in three quarts of water, seasoned with pepper and salt. Let it stew gently two hours, then add half a pint of milk, and let it just come to a simmer. This with boiled potatoes will make a comfortable dinner for a large family.  The Good Housekeeper by Sarah Josepha Hale, 1841   Veal Liver 1 or 2 calf livers Flour or corn meal Lard or other oil for frying  There is none of the solid meat of animals so cheap as the liver, and, if well cooked, it makes a good dish. Cut it in thin slices, rub them with flour or Indian meal, and fry in salt pork fat till thoroughly done; or you may broil it like steak. Beef liver is cooked in the same way.  The Good Housekeeper by Sarah Joseph Hale, 1841.   Beef Steaks Stewed  Cheap steaks Butter Beef stock, or water Salt Pepper 1 tbs. vinegar Flour  This is a very good and economical way of cooking steaks that are not very tender. Put the steaks in a stew-pan with a little butter, and fry them brown. Then add a little gravy or boiling water, some pepper, salt, and a table-spoonful of vinegar, and let them stew gently till tender. Thicken the gravy with a bit of butter rolled in flour.  The Good Housekeeper by Sarah Josepha Hale, 1841   Common Patties  Veal Sliced boiled ham Salt Pepper Nutmeg, grated Parsley Thyme Pie crust  Take some veal, fat and lean, and some slices of boiled ham, chop them very fine, and season it with salt, pepper, grated nutmeg, and a small quantity of parsley and thyme minced very fine; with a little gravy make some paste [pie crust], cover the bottoms of small moulds, fill them with the meat, put thin lids on, and bake them crisp; five is enough for a side dish.  The Virginia Housewife Or, Methodical Cook by Mary Randolph, 1860   Veal Olives Leg of veal, deboned 1 egg yolk Sliced boiled ham Salt Pepper Nutmeg, grated Parsley, chopped Bread crumbs Gravy Take the bone out of the fillet and cut thin slices the size of the leg, beat them flat, rub them with the yelk of an egg beaten, lay on each piece a thin slice of boiled ham, sprinkle salt, pepper, grated nutmeg, chopped parsley, and bread crumbs over all, roll them up tight, and secure them with skewers, rub them with egg and roll them in bread crumbs, lay them on a tin dripping pan, and set them in an oven; when brown on one side, turn them, and when sufficiently done, lay them in a rich highly seasoned gravy made of proper thickness, stew them till tender, garnish with forcemeat balls and green pickles sliced.  The Virginia Housewife, or Methodical Cook by Mary Randolph, 1824   An Excellent Method Of Dressing Beef  1 rib roast Salt Horseradish, grated  Take a rib roasting piece that has been hanging ten days or a fortnight, bone it neatly, rub some salt over it and roll it tight, binding it around with twine, put the spit through the inner fold without sticking it in the flesh, skewer it well and roast it nicely; when nearly done, dredge and froth it; garnish with scraped horse-radish.   The Virginia Housewife by Mary Randolph, 1824   Tripe  Tripe Water Butter  Pepper  Tripe should be kept in cold water, or it will become too dry for cooking. The water in which it is kept should be changed more or less frequently, according to the warmth of the weather. Broiled like a steak, buttered, peppered, &c. Some people like it prepared like souse.   The American Frugal Housewife by Mrs. Child, 1833   Broiled Calf's Liver Calf's liver, sliced thin Pepper and salt Melted butter Lemon juice, or walnut or onion pickle  Take a nice piece of liver, rub it with salt, and let it lie for at least twenty-four hours; otherwise it will have a strong, disagreeable taste. Slice it tolerably thin, rinse them in several cold waters, and wipe them dry with a cloth. Have your gridiron hot and well greased, and broil them rather slowly on it, till thoroughly done, turning them over once or twice. Then put them in a warm dish, sprinkle them immediately with pepper and salt, and pour on some melted butter, with a few spoonfuls of lemon, walnut, or onion pickle. It is excellent when done in a proper manner.  The Kentucky Housewife by Mrs. Lettice Bryan, 1839   To Make An Ollo - A Spanish Dish  2 lb. beef 1 lb. mutton 1 small or 1/2 large chicken Small piece pork 1 onion, chopped fine Salt and pepper 2-3 apples or pears, peeled, cored and halved Tomatoes, peeled Cymlin or other summer squash, cut up Lima or other beans or vegetables to taste Celery tops 1 tbs. mint leaves, chopped  Take two pounds beef, one pound mutton, a chicken, or half a pullet, and a small piece of pork; put them into a pot with a very little water, and set it on the fire at ten o'clock, to stew gently; you must sprinkle over it an onion chopped small, some pepper and salt, before you pour in the water, at half after twelve, put into the pot two or three apples or pears, peeled and cut in two , tomatoes with the skin taken off, cimblins cut in pieces, a handful of mint chopped, lima beans, snaps, and any kind of vegetable you like; let them all stew together till three o'clock; some celery tops cut small, and added at half after two, will improve it much.   The Virginia Housewife or, Methodical Cook, by Mary Randolph, 1824.   A Nice Little Dish Of Beef  Cold roast beef, minced Chopped onion Pepper and salt Beef stock, bouillon or gravy Mashed potatoes Butter  Mince cold roast beef, fat and lean, very fine, add chopped onion, pepper, salt and a little good gravy, fill scallop shells two parts full, and fill them up with potatoes mashed smooth with cream, put a bit of butter on the top, and set them in an oven to brown.   The Virginia Housewife or, Methodical Cook, by Mary Randolph, 1824    To Stuff And Roast A Calf's Liver  1 calf's liver Bacon fat, minced Herbs to taste Bread crumbs Salt and pepper Spices to taste Strips of bacon fat for larding Flour Wine Butter  Take a fresh calf's liver, and having made a hold in it with a large knife run in lengthways, but not quite through, have ready a forcemeat or stuffing made of part of the liver parboiled, fat of bacon minced very fine, and sweet herbs powdered; add to these some grated bread and spice finely powdered, with pepper and salt. With this stuffing fill the hole in the liver, which must be larded with fat bacon, and then roasted, flouring it well, and basting with butter till it is enough. This is to be served up hot, with gravy sauce having a little wine in it.  The Virginia Housewife or, Methodical Cook, by Mary Randolph, 1824.   Beef Steak Pie  Beef steaks Boiled ham, sliced Beef stock Seasonings Puff paste or pie shell Layer of pie crust for top  Cut nice steaks, and stew them till half done, put a puff paste in the dish, lay in the steaks with a few slices of boiled ham, season the gravy very high, pour it in the dish, put on a lid of paste, and bake it.   The Virginia Housewife by Mary Randolph.   Baked Fillet Of Veal  1 fillet of veal breadcrumbs bacon fat chopped onion salt and pepper parsley 1 nutmeg, ground egg yolks butter browned flour 1/2 c. wine 1/2 c. mushroom catsup  Take the bone out of the fillet, wrap the flap around and sew it, make a forcemeat of bread crumbs, the fat of bacon, a little onion chopped, parsley, pepper, salt, and a nutmeg pounded, wet it with the yolks of eggs, fill the place from which the bone was taken, make holes around it with a knife and fill them also, and lard the top; put it in a Dutch oven with a pint of water, bake it sufficiently, thicken the gravy with butter and brown flour, add a gill of wine and one of mushroom catsup, and serve it garnished with forcemeat balls fried.  The Virginia Housewife by Mary Randolph, 1824   Beef Sausage Loin of beef Pork fat Casings Salt Pepper Sage  Chop up the tender part of a loin of fresh beef, with some leaf-fat of pork, in the proportion of three pounds of beef to one of leaf. Pound them to a paste, season it with salt, pepper, and sifted sage; make it a little moist with water, and stuff it into skins, having them neatly prepared and soaked in vinegar. Hang them in a cool place to dry and you may cut them into links, and boil, stew, fry, or broil them.  The Kentucky Housewife by Mrs. Lettice Bryan, 1838   To Stew A Rump Of Beef  1 rump roast Water 1 pint red wine Carrots Turnips 1 head celery Garlic Cloves Salt and pepper Scraped horseradish Take out as much of the bone as can be done with a saw, that it may lie flat on the dish, stuff it with forcemeat made as before directed, lay it in a pot with two quarts of water, a pint of red wine, some carrots and turnips cut in small pieces and stewed over it, a head of celery cut up, a few cloves of garlic, some pounded cloves, pepper and salt, stew it gently till sufficiently done, skim the fat off, thicken the gravy, and serve it up; garnish with little bits of puff paste nicely baked, and scraped horse-radish.  The Virginia Housewife, or, Methodical Cook, by Mary Randolph, 1860 edition of 1831 book.   Knuckle Of Veal With Parsley Sauce  1 knuckle of veal Butter Flour Water Salt Parsley  Boil a knuckle of veal, and serve it up with a sauce made with the usual proportion of butter, flour, water, and salt, and parsley, which, in order to extract its flavor, must be chopped very fine.  The Carolina Housewife by Sarah Rutledge, 1847     Boiled Brains  1 calf's brain Vinegar or lemon juice, about 1 pint Water Butter  Although the recipe specifies calf brain it will work the same for the brain of any creature about the same size. After removing all the large fibers and skin, soak [the brains] for four or five hours in water. Lay them in boiling water with a little salt and vinegar in it, then put them in a strong white vinegar, solution of citric acid, or lemon-juice. Dry them well, dip them in nice butter, and fry slowly in butter until done and nicely browned. Serve with drawn butter, or a sour sauce.  The Housekeeper's Encyclopedia by Mrs. E. F. Haskell (1861).   To Roast Beef  1 roast of beef Salt Water  The general rules are, to have a brisk hot fire, to be placed on a spit, to baste with salt and water, and [roast] one quarter of an hour to every pound of beef. Tho' tender beef will require less, while old tough beef will require more roasting. Pricking with a fork will determine you whether done or not; rare done is the healthiest, and the taste of this Age.   American Cookery or, The Art of Dressing Viands, Fish, Poultry and Vegetables Adapted to This Country and All Grades of Life, by Amelia Simmons 1796   To Boil Corned Beef  Corned beef 1 tsp. baking soda If the beef is very salt, put it in a pot filled with cold water, and when nearly but not quite boiling, change it for cold water. As soon as the second water boils, skim it until no impurities arise. If boiled in hard water, throw in a teaspoon of soda before putting in the meat. Keep the pot closed, that it may keep full by the condensing of the steam on the cover. If the lid allows the steam to escape, and the water boils low, fill up with boiling water. Let it boil slowly until tender, so that the bones will slip out. If the meat is not too salt, put in only sufficient water to cover it' remove the scum as it rises, and, when the liquor is clean, close the lid tightly, and boil, as gently as possible, until very tender.  The Housekeeper's Encyclopedia by Mrs. E. F. Haskell.    Bologna Sausages  10 lb. beef 4 lb. pork 6 oz. salt 1 oz. black pepper 1/2 oz. cayenne pepper 1 tbs. cloves 1 clove garlic, minced Beef intestines, thoroughly cleaned  Take ten pounds of beef, and four pounds of pork; two-thirds of the meat should be lean, and only one third fat. Chop it very fine, and mix it well together. Then season it with six ounces of fine salt, one ounce of black pepper, half an ounce of cayenne, one table-spoonful of powdered cloves, and one clove of garlic minced very fine. Have ready some large skins nicely cleaned and prepared (they should be beef-skins) and wash them in salt and vinegar. Fill them with the above mixture, and secure the ends by tying them with packthread or fine twine. Make a brine of salt and water strong enough to bear up an egg. Put the sausages into it, and let them lie for three weeks, turning them daily. Then take them out, wipe them dry, hang them up and smoke them. Before you put them away rub them all over with sweet oil. Keep them in ashes. That of vine-twigs is best for them. You may fry them or not before you eat them. Miss Leslie's Directions for Cookery by Eliza Leslie, 1851   Mince Meat  4 lb. lean boiled beef, chopped fine 8 lb. chopped green tart apples 1 lb. chopped suet 3 lb. raisins, seeded 2 lb. currants, washed and dried 1/2 lb. citron, cut up fine 1 lb. brown sugar 1 qt. cooking molasses 2 qt. sweet cider 1 pint boiled cider 1 tbs. salt 1 tbs. pepper 1 tbs. mace 1 tbs. allspice 2 tbs. cinnamon 2 grated nutmegs 1 tbs. cloves 1 pint brandy 1 pint Madeira wine. Mix all but the last two ingredients together thoroughly and put near fire to heat through. Remove from fire and when nearly cool, mix in the brandy and wine. Put in a crock, cover tightly, and set in cool place where it will not freeze. Kept cold it will last all winter.   Beef Cakes  Cold roast beef, preferably rare Crumbs of stale or toasted bread Chopped onion Chopped parsley Pepper and salt Pan juices or drippings Walnut or onion pickle Cold ham or tongue, scraped Butter Cold mashed potatoes  Take some cold roast beef that has been under-done, and mince it very fine. Mix with it grated bread crumbs, and a little chopped onion and parsley. Season it with pepper and salt, and moisten it with some beef-dripping and a little walnut or onion pickle. Some scraped cold tongue or ham will be found an improvement. Make it into broad flat cakes, and spread a coat of mashed potato thinly n the top and bottom of each. Lay a small bit of butter on the top of every cake, and set them in an oven to warm and brown. Beef cakes are frequently a breakfast dish. Any other cold fresh meat may be prepared in the same manner.  Miss Leslie's Directions for Cookery, by Eliza Leslie, 1851.    Collared Beef  Flank or brisket of beef Salting or pickling solution 1 handful parsley, chopped Thyme, marjoram and basil, about 1 tbs. each Pepper  Choose the thick end of a flank of beef, but do not let it be too fat; let it lie in salt or pickle for a week or ten days. The brisket of beef will also serve for this purpose, from which the bones should be taken, and the inside skin removed. When sufficiently salted, prepare the following seasoning: one handful of parsley, chopped fine, some thyme, marjoram, and basil; season the whole with pepper, and mix all well together, and cover the inside of the beef with it. Roll the meat up tight, then roll it in a clean cloth; bind it with strong string or tape, and tie it close at the ends. Boil it gently from three to four hours and, when cooked, take it up; tie the ends again quite close to the meat, and place it between two dishes, with a heavy weight at the top. When it is cold remove the cloth.  Godey's Lady's Book, 1863.     Podovies, Or Beef Patties  Rare cooked beef, cut in small cubes Beef fat, likewise cubed Salt and pepper Shallots or onions, shredded fine  Crust: Butter Egg Milk Flour Shred underdone dressed beef with a little fat, season with pepper, salt, and a little shallot or onion. Make a plain dough paste, much like a pie crust, roll it thin, and cut it in circular shape like an apple-puff, fill it with the mince, pinch the edges, and fry them of a nice brown. The paste should be made of a small quantity of butter, egg, and milk and flour.  Godey's Lady's Book, 1860.      Beefsteak Pie  Aged rump steak, sliced Pepper Salt Shallots or onions, minced fine Potatoes, sliced Sheep kidney, sliced Suet Pie crust, rolled thick  Take rump-steaks that have been well-hung, cut in small scallops; beat them gently with a rolling-pin; season with pepper, salt and a little shallot minced very fine; put in a layer of sliced potatoes, place the slices in layers with a good piece of fat and a sliced mutton kidney; fill the dish; put some crust on the edge, and about an inch below it, and a cup of water or broth in the dish. Cover with a rather thick crust, and set in a moderate oven.  Godey's Lady's Book, 1860   Gravy For Meat 1 roast (beef, ham or poultry) 1/2 pint flour 1/2 pint water Salt as desired  Most people put a half a pint of flour and water into their tin-kitchen, when they set meat down to roast. This does very well; but gravy is better flavored, and looks darker, to shake flour and salt upon the meat; let it brown thoroughly, put flour and salt on again, and then baste the meat with about half a pint of hot water (or more, according to the [amount of] gravy you want. When the meat is about done, pour these drippings into a skillet, and let it boil. If it is not thick enough, shake in a little flour; but be sure to let it boil, and be well stirred, after the flour is in. If you fear it will be too greasy, take off a cupful of the fat before you boil. The fat of beef, pork, turkeys and geese is as good for shortening as lard. Salt gravy to your taste. If you are very particular about dark gravies, keep your dredging-box full of scorched flour for that purpose.  The American Frugal Housewife, Dedicated To Those Who Are Not Ashamed of Economy by Mrs. Child, 1833     Beef-Steak Pie  Leftover roast beef (eye round roast would be perfect) Leftover boiled potatoes, cooled Salt and pepper Butter Top and bottom pie crusts Nutmeg  Minced onion Mushroom ketchup  Fresh oysters Fresh mushrooms Butter a deep dish, and spread a sheet of paste [pie crust] all over the bottom, sides, and edge. Cut away from your beef-steak all the bone, fat, gristle and skin. Cut the lean in small thin pieces, about as large, generally, as the palm of your hand. Beat the meat well with the rolling-pin, to make it juicy and tender. If you put in the fat, it will make the gravy too greasy and strong, as it cannot be skimmed. Put a layer of meat over the bottom-crust of your dish, and season it to your taste, with pepper, salt, and, if you choose, a little nutmeg. A small quantity of mushroom ketchup is an improvement; so also is a little minced onion. Have ready some cold boiled potatoes sliced thin. Spread over the meat, a layer of potatoes, and a small piece of butter, then another layer of meat, seasoned, and then a layer of potatoes, and so on till the dish is full and heaped up in the middle, having a layer of meat on the top. Pour in a little water. Cover the pie with a sheet of paste, and trim the edges. Notch it handsomely with a knife, and, if you choose, make a tulip of paste, and stick it in the middle of the lid, and lay leaves of paste round it. Fresh oysters will greatly improve a beef-steak pie. So also will mushrooms. Seventy-Five Receipts for Pastry, Cakes and Sweetmeats by "A Lady of Philadelphia," Eliza Leslie, 1828   Broiled Beefsteak-Rare  Beefsteak Salt and pepper Considerable butter Boiling water in pan or kettle  When beef is desired very rare, have a good bed of live coals ready. Lay the beef on the gridiron and put it on the coals. It should be ready to turn in three minutes. When it is turned, take it up carefully with two forks and roll it up, so as to save the juice of the meat which has collected in cooking. Do not squeeze the steak, but merely drain off the juice on the latter. Put it back as quickly as possible, that it may lose no heat in turning. Add to the juice of the meat pepper, salt, and considerable butter, and set the platter over a kettle of boiling water. In three minutes, if the fire is right, it will be done. Lay it on the platter, let it remain a moment, and then turn it over, but on no account press it. Add to the gravy two or three tablespoonfuls of hot water after the meat is well seasoned. Turn the platter two or three times, to mix the water with the gravy, and serve immediately. Serve with potatoes, turnips, and cauliflower, dressed. Relishes, cold or hot slaw, if no cauliflower is served. Pickles and jellies are always fine with beefsteak. The Housekeeper's Encyclopedia by Mrs. E. F. Haskell, 1861.   Chitterlings or Calf's Tripe  Chitterlings Salt and pepper 8-10 white onions Butter 2 tbs. cream Nutmeg Pinch of salt About 1 tbs. flour 2 pieces buttered toast Pepper Vinegar See that the chitterlings are very nice and white. Wash them, cut them into pieces, and put them into a stew-pan with pepper and salt to your taste, and about two quarts of water. Boil them two hours or more. In the mean time, peel eight or ten white onions, and throw them whole into a sauce-pan with plenty of water. Boil them slowly till quite soft; then drain them in a colender, and mash them. Wipe out your sauce-pan, and put in the mashed onions with a piece of butter, two table-spoonfuls of cream or rich milk, some nutmeg, and a very little salt. Sprinkle in a little flour, set the pan on hot coals (keeping it well covered) and give it one boil up. When the chitterlings are quite tender all through, take them up and drain them. Place in the bottom of a dish a slice or two of buttered toast with all the crust cut off. 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. Miss Leslie's Directions for Cookery, by Eliza Leslie, 1851.   Boiled Calf's Head  1 calf's head Butter 1/2 tsp. lemon juice Salt Drawn butter  Split the head in two parts, and remove the brains, wash the brains in three waters, and lay them for an hour in cold salted water. Wash the head clean, and soak it in tepid water, until the blood is well drawn out. Put it in cold water; when it boils remove the scum, and simmer gently, until a straw can be run through it. A head with the skin will take three hours, if large, and without the skin two. Scald the brains, by pouring over them boiling water, take them out and remove the skin or film, put them in plenty of cold water, and simmer gently fifteen minutes. Chop them slightly, stew them in sweet butter; add a teaspoon half full of lemon-juice, or not, as desired, and a little salt; when done, skin the tongue, lay it in the centre of the dish, and the brains round it. Send the head to the table very hot, with drawn butter poured over it, and more in the tureen.  The Housekeeper's Encyclopedia by Mrs. E. F. Haskell, 1861.      Stewed Calf's Head  1 calf head Black or Cayenne pepper Nutmeg Butter Flour 1 or 2 egg yolks After it is boiled tender, remove all the bone without disfiguring the head, season with black or Cayenne pepper, salt, and if relished, nutmeg; most persons not accustomed to French cookery, dislike spices in meats and fish. Fry gently in sweet butter until slightly browned, then make a gravy of the liquor enriched with sweet butter and thickened very little with flour. In the mean time, prepare the brains after they are boiled in the following manner: mash and season them with pepper and salt, or with whatever the head is seasoned with, beat the yolks of one or two eggs, mix them with flour, and stir them into the brains, incorporate the egg and brain into one mass, make it in balls, brown them in butter, and serve the balls with the head.  The Housekeeper's Encyclopedia by Mrs. E. F. Haskell, 1861.     Hashed Calf's Head  1 calf's head Beaten egg yolks Bread crumbs Oyster liquor Salt Cayenne pepper 1 onion 3/4 c. sherry Mushrooms, sliced or button 2 tbs. catsup Fried oysters Forcemeat balls  After it is boiled well, but not as tender as it could be made by very long boiling, remove the bones from half of the head, cover it with yolk of egg and bread crumbs, and brown it before the fire; slice the remainder of the head, after peeling the tongue. Put a pint of the gravy [water] in which the head was boiled in a pan, with oyster liquor, salt, and Cayenne, and, if relished, an onion and a glass of sherry. The two latter can be omitted. Boil these ingredients a few moments, and strain it on the meat, having previously dredged it with flour. The addition of mushrooms, and two spoons of catsup, will improve the dish. Beat half of the brains with flour, add it to the hash, and simmer all together; garnish the dish with balls composed of yolks of egg, and the other half of the brain, fried oysters, and force-meat balls.  The Housekeeper's Encyclopedia by Mrs. E. F. Haskell, 1861    Tongue Pie  1 calves tongue 1 lb. apples 1/3 lb. sugar 1/4 lb. butter 1 pint wine 1 lb. raisins or currants 1/2 ounce cinnamon 1/2 ounce mace  One pound neet's tongue, one pound apple, one third of a pound of sugar, one quarter of a pound of butter, one pint of wine, one pound of raisins, or currants (or half of each), half ounce of cinnamon and mace--bake in paste No. 1, in proportion to size.  American Cookery by Amelia Simmons, 1796.      Canapes  Cold roast veal Sardines Capers Oil Vinegar Herbs Bread Butter  Cut up equal quantity of cold roast veal and of sardines in long thin slices, add a fifth of the weight [of the veal and sardines] of capers, flavor plentifully with oil, vinegar, and chopped herbs. Serve on pieces of bread about two inches square and half an inch thick, which has previously been fried in butter. Serve cold.  Godey's Lady's Book, 1863.   Veal & Oyster Pie  Veal cutlets Pounded ham Oysters Flour Water Salt, pepper, and lemon rind, mixed, for seasoning  Make seasoning of pepper, salt, and a small quantity of grated lemon-peel. Cut some veal cutlets, and beat them until they are tender. Spread over them a layer of pounded ham, and roll them round, with veal in a cylindrical form with ham inside. Then cover them with oysters, and put another layer of the veal fillets and oysters on the top. Make a gravy of the bones and trimmings, or with a lump of butter, onion, a little flour and water. Boil the oyster liquor and put to it, and fill up the dish, reserving a portion to put into the pie when it comes from the oven. Godey's Lady's Book, 1862.