Get half a calfs head, scalded and skinned. This is best done at the butchers'. Soak it in cold salt and water; remove the tongue and brains; place it in hot water, with an onion, a carrot, a turnip, and a head of celery. Boil till tender - about two and a half hours - and serve with parsley and butter sauce, which should not be poured over the head if you wish to make clear mock-turtle from the remains, but served separately. Chopped parsley can be sprinkled over the head, by way of garnish, as well as cut lemon. (See No. 29.) The tongue and brains should be served in a separate dish. (See Calf's Brains.) A piece of bacon or ham boiled, and served hot, usually accompanies calf's head. The liquor in which the head was boiled will make excellent mock-turtle soup. (See Mock Turtle.) Some chopped marjoram added to the parsley and butter sauce is a great improvement.

How To Warm Up Calf's Head

By far the best method of warming up calf's head is to put the remains in the soup made from the liquor. It can, however, be cut up, and warmed up in the remains of the sauce; or some of the best pieces may be warmed up in some rich brown gravy, a little tomato-sauce added - if possible, a few mushrooms - a dessertspoonful of sherry and a few nicely-fried eggs; i.e., eggs browned both sides,served with it. This is known as " calf's head a Ia Tortue".

How To Carve Calf's Head

Commence by making long slices from end to end of the cheek, cutting quite through to the bone, according to the dotted lines from A to B. "With each of these slices serve a cut of what is called the throat sweetbread, which lies at the fleshy part of the neck end. Cut also slices from c to d; they are gelatinous and delicate, and serve small pieces with the meat. A little of the tongue and a spoonful of the brains are usually placed on each plate. The tongue is served on a separate plate, surrounded by the brains, and is cut across in rather thin slices. Some persons prefer the eye. It is removed by a circular cut marked by dotted lines at E. First put the knife in slanting at F, inserting the point at the part of the dotted line, and driving it into the centre under the eye; then turn the hand round, keeping the circle of the dotted line with the blade of the knife, the point still in the centre.

Calf's head for carving.

The eye will come out entire, cone-shaped at the under part, when the circle is completed by the knife. The lower jaw must next be removed, beginning at g; and to do this properly the dish must be turned. The palate is also considered a dainty, and a little of it should always be offered to each person.