Cold grated tongue, instead of ham, is very nice spread on the inside of biscuit.
Sandwiches.
Mince ham and tongue together, and spread between buttered bread. Add a little French mustard to the mince if liked.—Mrs. R.
Pillau.
Take cold fresh meat, either chicken or veal, and cut it up quite small after taking off the outer skin either fat or gristle. Mix it well with some cold rice, then stir this in a batter made of two eggs well beaten, and about one quart milk. Season with salt, pepper, and butter.
Bake in a deep dish.—Mrs. A. B.
Calf's Head Pudding.
Skin the head, take out the brains. Thoroughly wash, then soak the head one night to extract the blood. Put on in cold water and boil five or six hours, or until the bones are ready to drop out. Pick it very fine, taking all the bones out; then add the liquor in which it was boiled, one tablespoonful butter, four eggs well beaten; one small piece of lemon or pickle; one onion, if liked; pepper and salt.
Lay the brains all over the top and bake. Bread crumbs are an improvement. The liquor seasoned makes excellent soup.—Miss F. E.
Liver Pudding.