Boil a calf's head and save the liquor for soup. Take out the bones, put the meat in; press between 2 dishes. A calf's head generally requires one hour's boiling but large ones may take two hours.

When the head is cold take half and cut in narrow slices about finger size, salt and pepper them, dip in thin batter same as kromeskies or fritters and fry light-colored. Serve sauce in the dish and the meat in it but not covered.

989 - Cut-Off Corn

Boil roasting ears half an hour; then shave the corn off the cob and season it the same as canned corn with butter, salt and milk.

990 - Sauce Piquante

Is brown caper sauce, having capers, minced young onion and small bunch of seasoning herbs boiled in either brown meat gravy or Spanish sauce and the herbs taken out without straining.