Take a calf’s head and a set of feet, and boil them until tender, having first removed the brains. Then cut the flesh off the head and feet in slices from the bone, and put both meat and bones into a stew-pan with a bunch of sweet herbs, some sliced onions, and pepper and salt to your taste; also a large piece of butter rolled in flour, and a little water. After it has stewed awhile slowly till the flavour is well extracted from the herbs and onions, take out the meat, season it a little with cayenne pepper, and lay it in a dish. Strain the gravy in which it was stewed, and stir into it two glasses of madeira, and the juice and grated peel of a lemon. Having poured some of the gravy over the meat, lay a piece of butter on the top, set it in an oven and bake it brown.
In the mean time, having cleaned and washed the brains (skinning them and removing the strings) parboil them in a sauce-pan, and then make them into balls with chopped sweet herbs, grated bread-crumbs, grated lemon-peel, nutmeg, and beaten yolk of egg. Fry them in lard and butter mixed; and send them to table laid round the meat (which should have the tongue placed on the top) and garnish with sliced lemon. Warm the remaining gravy in a small sauce-pan on hot coals, and stir into it the beaten yolk of an egg a minute before you take it from the fire. Send it to table in a boat.
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 cullender, 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.
Having first boiled them till tender, cut them in two, and (having taken out the large bones) season the feet with pepper and salt, and dredge them well with flour. Strew some chopped parsley or sweet marjoram over them, and fry them of a light brown in lard or butter. Serve them up with parsley-sauce.
Cut the liver into thin slices. Season it with pepper, salt, chopped sweet herbs, and parsley. Dredge it with flour, and fry it brown in lard or dripping. See that it is thoroughly done before you send it to table. Serve it up with its own gravy.