(A Maryland Recipe.). Have a fresh head split through and eyes removed by your butcher. Cover with cold water and keep in cool place at least six hours, wash in several fresh waters and scald out the nose, remove the brains. More than cover the head with boiling water, into which put 1/2 of small onion, stalk of celery and 2 cloves. Boil till the tongue is tender and the meat loosens from the bones.

Take from water and drain, cut up tongue and meat, also fat and glutinous parts into small pieces, but do not mince. Season with salt, pepper and allspice according to taste and size of head, place in baking-dish with thick layer of bread crumbs on top and plenty of butter over these, put into oven hot enough to brown these thoroughly without drying up the meat. Serve in the same dish. Wash the blood from the brains and boil in 1 1/2 pints of water, mash, thicken with flour, season like head. The water the head is boiled in makes excellent mock-turtle soup the following day.

Two cups of finely chopped cold veal
1 tablespoon of butter
1/2 cup of stock
2 tablespoons of bread crumbs
2 eggs
salt and pepper to taste
little mace or nutmeg if liked
little onion juice or finely scraped onion

Put butter in sauce pan to get hot, add bread crumbs and stock and cook together. Take from the fire, add the meat, mix well, then add the other ingredients, adding the eggs, well beaten, last. Bake in well buttered gem-irons from 30 to 40 minutes. Serve with sauce turned around them.

Veal chops off the breast, fry in part butter and lard until a nice brown. Sprinkle over 1/2 cup of grated bread crumbs, on this pour a cup of water, season with salt and pepper and let simmer until meat is tender, about 1/2 hour. Lastly, add a couple of slices of lemon.

Three lbs. of veal breast cut open, soak stale bread in water, then squeeze out the water. Have a spider ready with hot lard or butter, and steam the soaked bread in it. Also add a little parsley and onions cut fine. When cool add salt, pepper, two eggs, and nutmeg to taste. Stuff the breast with the dressing and sew up the end. Place in a dripping pan with salt and pepper and water, and parboil. Put in the oven and bake until a desired color.

Trim the slices of veal and cut them in pieces half the size of a hand. Pound, and press each piece into bread crumbs or flour, and salt and pepper. Lay one above the other for about 15 minutes. After that fry in butter and lard mixed until a nice brown. Take out and put the trimmings into the gravy and fry them. Then add water as you need. Also a few drops of lemon juice or vinegar, and strain over the meat. To be served with fried whole potatoes.

Place a 6 lb. piece of veal from the loin or ham in a dripping pan. Place 2 thin slices of bacon on it, and season with salt and pepper. Add water in the pan and place in the oven. Baste often, when the water boils down, till quite brown in the pan, then add more water. The bacon gives it a nice flavor. Thicken the gravy, bake about three hours.

Make a rich pie crust. Roll out as for pie, fill with thin sliced potatoes, round steak cut in small squares, large piece of butter, salt and pepper. Close as for turnover in half-moon shape, and bake in a moderate oven about 3/4 of an hour or until potatoes are cooked. Parsely or thin sliced turnip seasons nicely.

Make noodles as usual but do not roll quite as thin.

Dressing:
One lb. chopped raw beef, 2 eggs, equal quantities of soaked bread, a little onion, salt, pepper and butter. Mix all together. Cut rolled noodles into 4 inch squares and put on each 1 tablespoonful of dressing, then fold 2 sides and pinch the ends tight; drop in boiling beef broth and boil until they come to the top.

Ten lbs. salt to 100 lbs. hams, 3 lbs. sugar, 2 oz. saltpeter, 2 oz. pepper. Mix and rub on dry or use as a brine.

To 100 lbs. meat take 7 lbs. salt, 3 lbs. sugar, 3 oz. soda. Pack the meat in the barrel when cold, and pour on the brine boiling hot. Will be ready for use in 24 hours.