When the whole of this dish has to be prepared, make for it a quart of stock, and proceed, in all else as in making mock turtle soup; but after the head has been parboiled, cut down a full pound and a half of it for the hash, and slice it small and thick, instead of dividing it into dice. Make the brains into cakes (see page 126), and garnish the dish with forcemeat balls, rolled in egg, and in the finest bread-crumbs, then fried a delicate brown, and well drained, and dried upon a warm sieve reversed. The wine and other seasonings should be the same as for the soup.
Rich gravy, 1 quart; flesh of calf's head, full 1 1/2 lb.; wine, and other seasonings, as for mock turtle soup.
Take the flesh from the bone of a cold boiled head, and put it aside until wanted; take about three pints of the liquor in which it was cooked; break the bones, and stew them down with a small bunch of savoury herbs, a carrot, or two should they be small, a little carefully fried onion, four cloves, a dozen corns of pepper, and either a slice or two of lean unboiled ham, or the bone of a boiled one, quite cleared of flesh, well bruised and broken, and freed carefully from any of the smoked outsides. If neither of these can be had, from half to a whole pound of neck of beef should be stewed with the bones, or the whole will be insipid in flavour. When the liquid is reduced nearly half, strain it, take off the fat, thicken it with a little well-made roux, or, it more convenient, with flour and butter, stirred into it when it boils, or with rice flour or arrow-root, mixed with a little spice, mushroom catsup, or Harvey's sauce, and a small quantity of lemon pickle or Chili vinegar. Heat the meat slowly in the sauce when it is ready, but do not allow it to boil. The forcemeat, No. 1. of Chapter VI (Forcemeats)., may be rolled into balls, fried, and served round it.
The gravy should be well seasoned.