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[Cold Meat Cookery.] Ingredients.—The remains of a cold calf’s head, rather more than ½ pint of maître d’hôtel sauce. Mode.—Make the sauce by the given recipe, and have it sufficiently thick that it may nicely cover the meat; remove the bones from the head, and cut the meat into neat slices. When the sauce is ready, lay in the meat; gradually warm it through, and, after it boils up, let it simmer very gently for 5 minutes, and serve. Time.—Rather more than 1½ hour. Average cost, exclusive of the meat, 1s. 2d. Seasonable from March to October.