Get a perfectly fresh sheep's head, dressed with the skin on, soak it in tepid water, take out the tongue and brains, break all the thin bones inside the cheek, and carefully wash it in several waters. Put it on in a quart of water with a teaspoonful of salt, and let it boil ten minutes. Pour away this water, and put two quarts more with one pound of scrag of mutton, cut up six onions, two turnips, two carrots, a sprig of parsley, and season with pepper and salt. Let it boil gently for four or five hours, when the head and neck will not be too much cooked for the family dinner, and may be served tossed up either in parsley or onion sauce. Strain the soup, let it cool so as to remove every particle of fat. Rub the vegetables through a sieve to a fine purée, mix a tablespoonful of corn-flour in a quarter of a pint of milk, make the soup boil up and stir it in with the vegetables. Have the tongue boiled until very tender, skin and trim it, have the brains also well cooked and chop or pound them very fine with the tongue, mix them with an equal weight of sifted bread-crumbs, a tablespoonful of chopped green parsley, pepper, salt, egg, and if necessary a small quantity

of flour to enable you to roll the mixture into little balls. Put an ounce of butter into a small frying-pan, and fry the balls until a nice brown, lay them on paper before the fire to drain away all the fat, and put them into the soup after it is poured into the tureen.

Scald and chop some green parsley and serve separately on a plate.

It is generally necessary to order a sheep's head with the skin on a day or two before you require it. It is to be regretted they are ever skinned, as much nourishment is thereby lost.

Whiting à la Hollandaise.

Get whiting which are too small for the usual method of frying, and consequently to be had cheap. They must not, however, be smaller than a large herring. Having cleaned but not skinned the fish, very lightly sprinkle with salt and pepper and allow them to remain for an hour. Then put them in the fish-kettle, with boiling water and a tablespoonful of vinegar. Let the fish simmer very gently from eight to ten minutes, take them up, being careful to drain thoroughly. Serve them with the following sauce :

Imitation Dutch Sauce.

Mix a tablespoonful of fine flour in two of cold water, stir it into a quarter of a pint of fast boiling water,

stir over the fire until properly thickened, then add a pinch of salt, two ounces of butter broken up, and when well mixed the juice of half a lemon, or a teaspoonful of vinegar; lastly, put in carefully the yolks of two eggs lightly beaten, and having stirred over a slow fire for five minutes serve in a tureen.

The sauce should be as thick as very good cream.

Roulade of Veal.

Take about three pounds of the best end of a neck of veal, with a sharp knife remove the bones, lay the meat flat, and sprinkle it over thickly with chopped parsley, sweet herbs, and pepper and salt. Lay over this very thin slices of fat bacon, and then roll up the meat, tying it into shape with broad tape. Rub over the outside of the meat with lard or bacon fat, a little pepper and salt, and flour, and roast quickly for about an hour and a half, basting it very frequently. It must be beautifully brown on all sides. Make a gravy of the bones taken from the meat, by frying them with a bacon bone or two, a quarter of a pound of gravy beef, and three onions, boil in a pint and a half of stock or water, and in about an hour add a sprig of marjoram and thyme. When reduced to a pint, strain and take off all the fat, thicken the gravy with a very little corn-flour, and let it boil until reduced to half a pint; if necessary, add salt and a little pepper. When

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the meat is done, place it in a dish before the fire, and baste it for ten minutes continually with some of the gravy. Then remove it on to the dish on which it is to go to table, and pour over the remainder of the gravy.

Garnish with spinach à la reine.

Spinach à la reine.

Wash and pick three or four pounds of spinach, taking care that it is perfectly free from grit, and that no stalks are left on the leaves. Drain the spinach and put into a large saucepan, with a teaspoonful of salt, no water, set it over the fire, cover with the lid until the juices begin to draw, then remove it and stir the spinach occasionally to prevent its burning. Let it boil until perfectly tender, drain it in a sieve until dry. Then place in a stewpan with an ounce of butter, a tablespoonful of cream, or if more convenient rich thick gravy may be substituted, stir until the vegetable becomes dry, make any nice little mould, not larger than an egg-cup, very hot, and press some of the spinach into it; turn it out, and repeat the process until you have enough cakes to garnish your dish. Or the spinach may be put into a vegetable presser, and when turned out cut into neat shapes.