Cut cold boiled calf's head into neat square pieces. Beat together the yolks of three eggs, add to it a tablespoonful of J. P. Smith's Curry Powder, a teaspoonful of Epicurean Sauce, and half a teaspoonful of salt; in this dip the pieces of cold calf's head, roll each piece in cracker crumbs, again dip in the egg, again in the crumbs, and fry, like doughnuts. Serve with tomato sauce.
Curry of Calf's Liver.
Cut three slices of raw calf's liver into inch pieces, scald and dry in a napkin. Put into a frying-pan two tablespoonfuls of Antonini Olive Oil; when hot add a chopped onion; when this browns slightly add the pieces of meat, a heaping teaspoonful of J. P. Smith's Curry Powder, and a tablespoonful of Maggi Bouillon; cover five minutes, then add half a pint of hot water; cook ten minutes longer. Arrange round the border of a hot platter a layer of mashed potatoes, place it where the top of the potato will brown slightly, then put the curried liver in the centre of the dish and serve.
Curried Tripe.
Rinse off a pound of fresh tripe in scalding hot water, drain it, cut it into conveniently sized pieces, and boil them in water slightly salted an hour and a half: then add the tripe to a plain Curry sauce, and serve with boiled rice.
Curried Tripe and Onions.
Cut into slices three Bermuda or white onions; fry a delicate brown with three tablespoonfuls of Antonini Olive Oil, strew over the onion a teaspoonful of J. P. Smith's Curry Powder, add half a pound of cold boiled tripe, cover the dish and shake the pan to prevent burning; when the onion is cooked serve.
Broiled Tripe, Curry Sauce.
Rub a piece of cold boiled tripe with Antonini Olive Oil; and broil the tripe a delicate brown color on both sides. Put the tripe on a hot dish, cover it with melted butter seasoned with half a teaspoonful of J. P. Smith's Curry Powder, a chopped gherkin, a little salt and the juice of half a lemon.