Wash the heart, but do not let it soak, or stand in water. Fill it with a stuffing made of minced meat or of bread, either one of them seasoned with onion, sage, thyme, marjoram, pepper and salt, and an egg to bind it. Bake it for two hours, basting it frequently with water from the pan. When the heart is cooked remove it, and add to the pan a tablespoonful of flour; stir until it has browned. Then, if there is not enough liquor in the pan, add to it just enough water to make a thick sauce. Strain this over the heart, and serve on the same dish some boiled and browned onions.
If a smoked tongue is used, soak it over night. Put it in cold water, and let it come to the boiling point. Then simmer for four hours, or until tender.
Boil a fresh tongue in salted water one and a half hours. A few soup vegetables may be added to the water if convenient. Before putting it in the water, trim it carefully, and skewer it into good shape. When it is boiled remove the skin. If it is to be used cold, replace the skewer, put it again in the water in which it was boiled, and let it remain there until cold; then cover it with a meat glaze colored red. If served hot, pour over it a white sauce, and garnish with parsley and sliced pickle; or serve with it a piquante sauce. Spinach is a good vegetable to serve with tongue.
Make a piquante sauce (see page 283). Lay slices of boiled tongue cut one half inch thick into it, and let them remain until well heated. Arrange the hot slices in a circle, the slices overlapping, and pour the sauce in the center. Garnish with capers, slices of hard-boiled eggs, and gherkins; or make a form of spinach by pressing into a bowl well-chopped and seasoned spinach. Turn it on the center of a dish, and lay the slices around or against it. Serve with piquante or with pickle sauce.
Lay thick slices of tongue in a circle, the pieces overlapping. Place in the center a bunch of nasturtium .blossoms and lettuce leaves. Serve with Tartare or cold Bearnaise sauce.
Cut tongue into slices. Lay them together to look like a solid piece, and place them in a square or brick-shaped mold. Sprinkle a few capers in the bottom of the mold before putting in the tongue. Have the mold only large enough for the tongue to fit in easily, but be held in place. Fill with aspic jelly (see page 321).
Have the head split open, and the gristle about the nose and eyes, and the eyes and ears, removed by the butcher. Wash thoroughly the head; remove the tongue and brains; parboil the brains, and set them aside with the tongue to use on another occasion (see page 307). Blanch the head by putting it into cold water; when it comes to the boiling point, pour off the hot water, and cover it with cold water. When cold, rub it with lemon. Put it into boiling water, enough to cover it; add two tablespoonfuls of vinegar or white wine, twelve peppercorns, one bay-leaf, one onion, one carrot, and a sprig of parsley. Cover the pot, and let boil for two hours, or until tender, but not ready to fall apart. When done, take out the bones carefully, and lay the meat on a baking dish in compact shape. Rub over the top with egg, sprinkle it with bread crumbs and bits of butter, and set in the oven to brown. Serve with it a Poulette or an Allemande sauce.
Put any of the meat left over after being served in this manner into a mold; fill it up with water in which the head was boiled; season to taste. This will make a jellied meat very-good to use with salad.
The wafer from the pot will make a good soup. (See mock turtle soup.) Four separate dishes can be made from one head, viz.: boiled calf's head, cold jellied calf's head, mock turtle soup, tongue and brains, with white, Poulette, or Vinaigrette sauce.
After the calf's head is boiled as directed above, take it from the water, remove the meat, and press it into a square mold or tin, and let it get entirely cold. It can then be cut into uniform pieces. When ready to serve, heat some of the liquor in which the head was boiled, cut some long slices from the form of cold calf's head, lay them in the hot liquor to become hot only. Remove them carefully, and place them on a hot dish. Pour over them a Vinaigrette sauce. (For sauce, see page 307).