Tete De Veau, A La Vinaigrette - Calf's Head, Vinaigrette Sauce

Bone a calf's head, steep it in lukewarm water for 2 hours; drain and set it on the fire to parboil for 10 minutes; then drain and cool under running water. Wash the head carefully, scrape and singe it, and cut it in suitable pieces and put it to cook as follows:

Chop fine 4 ounces of beef suet, melt over the fire, then add the same amount of flour, and dilute with 5 quarts of cold water; add 2 carrots, 3 onions, 3 cloves, a faggot of herbs, salt and a dash of vinegar. Stir until boiling; then add the calf's head and tongue, and let simmer until done, which takes from I hour to I hour and 30 minutes, according to the size and quality of the head.

During this time steep the brain in cold water, then free it from the skin, which is best done by holding the brain under running water. When the brain is well cleared, put it in a pan with cold water, add salt and a dash of vinegar, and boil gently for 25 to 30 minutes.

Drain the calf's head, and dish up on a napkin, put a piece of brain on each side, take off the skin from the tongue, cut it in slices and lay them alongside the head.

Serve vinaigrette sauce separate.

Tete De Veau En Tortue - Calf's Head, Turtle Style

Cook the calf's head as explained above, and drain on a towel. Have ready some turtle sauce, and add to it equal parts of truffles, mushrooms, small stuffed olives, parboiled gherkins and small chicken quenelles, all the size of small olives.

Dish up the head and pour over the sauce with the garnishing. Decorate the dish with eggs fried in oil and trussed crayfish.

Tete De Veau : Sauce Piquante, A La Poulette, A La Venitienne, A L' Italienne - Calf's Head: Piquant Sauce, Poulette Style, Venetian Style, Italian Style

Prepare the calf's head as indicated above, using the respective sauces to cover.

Cervelle De Veau En Matelote - Calf's Brains, Mariner's Style

Garnish the cooked calf's brain with small glazed onions and mushrooms, pour over some claret sauce.

Cervelle De Veau A La Turenne - Calf's Brains, Turenne Style

With a channeled tube affixed to the pastry bag make a border on the dish with Duchess Potatoes; put a layer of Mornay sauce on the dish; then on top the brain cut in slices (not too thin). Cover with Mornay sauce, besprinkle with grated Parmesan cheese and melted butter, and bake in the oven to a nice color.

Cervelle De Veau A L' Italienne Au Gratin - Baked Calf's Brains, Italian Fashion

Proceed as directed above, using Italian instead of Mornay sauce.

Selle De Mouton Roti - Roast Saddle Of Mutton

To obtain satisfactory results, it is essential that the mutton should be hung long enough to be tender - i. e., it should be well matured.

Cut a saddle of mutton, free it from superfluous fat, cut short the flaps, roll them up, though not to cover the tenderloin, and tie with 3 or 4 strings; then pour over melted drippings. Season and roast in a well heated oven.

To say how long it takes to roast a saddle of mutton or lamb is an impossibility; it all depends on the size as well as the freshness of the meat. Well matured meat is cooked much sooner than fresh meat.

In the United States the mutton is preferred rather underdone ; as a matter of fact, much more so than the average European likes it.

In France or Continental Europe the saddles of mutton or lamb are very often served braised; many fancy dishes are prepared with them, but I refrain to mention them in this treatise, as I think such fancy dishes made with a saddle of lamb or mutton are out of olace here, or at least not to the taste of American good-livers.

Serve the saddle roasted plain, and let it be carved in the dining room.

Serve with garnishings as indicated under that heading.