The head as purchased should be left entire with simply the hair cleaned off, and, if in the country towns or resorts, the cook has to clean it himself, plunge it into boiling water containing common washing soda, let it remain for a few minutes, then scrape it per fectly clean with a fish scaler or curry-comb, then singe it like poultry; the head is then split in halves, the brains removed, washed, put to boil in cold water with salt and vegetables, scum removed as it rises, simmered till tender, taken up and put into a pan of cold water, and all bones removed which come away easily; then skin the roof of the mouth, and put the head and tongue between two boards with a weight on top, and press till cold. The stock which the head was boiled in is good to use for soups and white sauces. The pressed meat will be called "calf's head meat" for the following recipes:

Calf's Head Baked With Chipolata Garnish

Calf's head meat cut in portions, seasoned with salt, pepper, nutmeg and powdered thyme,arranged in baking pan with small onions, mushrooms, small veal sausages, pieces of ham and chicken, blanched and peeled chestnuts, and small balls of carrots and turnips, the whole covered with a rich brown sauce, baked till the garnish is done and the head glazy; served with a little of the sauce poured over and surrounded with the garnish.

English Style Calf's Head Baked

Calf's head meat cut in slices, arranged in baking pan with a seasoning of salt, pepper, nutmeg, an onion stuck with cloves, covered with a white sauce made from the stock the head was boiled in, baked for half an hour; served with some of the sauce poured over, sprinkled with parsley and garnished with quenelles of brain forcemeat and quartered eggs.

German Style Calf's Head Baked

Calf's head meat cut in portion pieces, seasoned, arranged in pan with mushrooms, pieces of sweetbreads, and the tongue cut in thin slices, covered with a sauce Bourgignotte and a sprinkling of Parmesan cheese, baked half an hour; served with some of the sauce poured over, decorated with the slices of tongue, sprinkled with minced truffle peelings and parsley, garnished with sauteed oysters and the mushrooms.

Baked Calf's Head, Sauce Mainte-Non

Calf's head meat cut in slices, dipped in D'Uxelles sauce, then in cracker crumbs, then breaded and arranged in a buttered baking pan, brushed over with butter, baked till brown, served with a Maintenon sauce poured over. "See sauces."

Calf's Head With Bacon And Parsley Sauce

Calf's head meat cut in slices and made hot in veloute' sauce containing chopped parsley; served with some of the sauce poured over, and garnished with two thin slices of boiled bacon or pork.

Calf's Head And Tongue, Piquante Sauce

Slices of calf's head meat made hot in piquante sauce; served with some of the sauce poured over, decorated with scallops of the tongue, and garnished with pieces of the brain breaded and fried.