Prepare and cook it in the same manner as [beef’s liver], allowing only four hours for it to cook in the hay-box.

Veal Kidney

These are almost as delicate as sweetbreads. They may be cooked for two hours in the same manner as [beef kidney], or creamed or fried as sweetbreads.

Calf’s Head à la Terrapin

Carefully clean a calf’s head and put it into a cooker-pail. Cover it with boiling water, add one teaspoonful of salt to each quart of water and let it boil for twenty minutes. Put it into a cooker for nine hours or more. Cool it and cut the face meat into small dice. Make a cupful of sauce using the butter, flour, pepper, one-half teaspoonful of salt and one cupful of the water in which the head was boiled. Add the cream and, when boiling, the raw yolks of two eggs which have been slightly beaten. Stir it constantly for about two minutes until the eggs have cooked. Then add two tablespoonfuls of Madeira wine and the yolks of two [hard-cooked eggs] cut into quarters.

Serves five or six persons.

XV
PORK

Whatever may be true of the extent to which pork and pork products are wholesome for particular individuals, there can be no doubt that its delicious flavour will insure its being eaten by a large number of people who either do not know or do not care whether it agrees with them or not. Experiments undertaken under the management of the Department of Agriculture[1] have resulted in the conclusion that pork is as thoroughly and easily digested, under normal conditions of health, as any meat, although personal experience would indicate that pork does not agree with some people as well as other kinds of meat. It is specially important, however, that pork be very well cooked or well cured, in order to insure against the danger from trichinosis. We are told by B. H. Ransom[2] that it is only by eating raw or insufficiently cooked or cured pork that there is thought to be any danger of this disease. Curing is the process of smoking, salting, or combined salting and smoking of meat, which acts as a preservative for it. We thus see that, not only because it is a white meat, as mentioned in the chapter on [veal], pork and pork products should be cooked until very well done.