Have the butcher split open the head, remove the eyes and chop off the nose. Lay the head in salted water for half an hour; change the water; wash and cleanse the head thoroughly. Take out the brains; remove all the skin and blood; tie them in a piece of cheesecloth and put them with the head into a large kettle of boiling water. Add salt and boil the head for about two hours, or until the jaw bone can be twisted out of the meat. The brains will be
4. Fore shank
10, Hind shank
Diagram of Cuts of Veal cooked in half an hour and should be removed, but kept hot. lake out all the bones from the head, but keep it as nearly whole as possible. Butter a baking dish; lay the brains in it, then the head on them; season plentifully with powdered cloves, salt and pepper; stick small pieces of butter rolled in flour wherever there is a crack or opening, and dust with flour. Mix a little currant jelly with two cups of the broth the head was boiled in, and pour over the head; set in a hot oven and bake until very brown, basting several times.
Pour boiling water over the slices of liver and let stand five minutes to draw out the blood. Drain, wipe, remove all skin, white veins and membranes, and dust with flour. Fry several slices of breakfast bacon until crisp; remove them and pour off the fat into a clean frying pan, leaving the salt and sediment. Reheat the fat; put in enough liver to cover the bottom of the pan; cook until done, testing one piece by cutting it with a knife to see whether all pink color is gone from the inside. Arrange the pieces on a hot platter, surround them with the bacon and cover with a cream sauce made in the pan. Pour off all the fat but one tablespoon; add a tablespoon of flour; cook thoroughly and add the cream or milk.
Cut the liver into slices half an inch thick and let stand in boiling water for five minutes. Drain, wipe and remove all skin., veins and membranes. Sprinkle with salt and pepper; place in a greased wire broiler and broil from five to eight minutes. Remove to a hot platter; spread with butter and sprinkle with pepper and salt.
Prepare as for broiled liver; sprinkle with salt and pepper and dredge with flour. Cook the bacon until crisp and brown; remove it and fry the liver slowly in the fat. Cook until thoroughly done but not dried, and make a brown sauce, using the fat in the pan. Serve with the bacon.
Calf's or lamb's liver
1 stalk celery
3 peppercorns 2 whole cloves
1 bay leaf
2 cups stock or water
Skewer, tie in shape and lard the liver. Cut the vegetables into small cubes; put them in a baking pan with the seasonings and bits left from the lardoons of salt pork; lay the liver on top; pour over all two cups of stock or water; cover closely and bake slowly for two hours, basting occasionally and uncovering the last fifteen minutes. Remove the liver to a platter; surround it with the vegetables; then make a brown sauce, using the strained liquor, and pour over all.
Prepare liver as for broiling; cut in small pieces and saute about two minutes in hot fat. Put the pieces in a saucepan with a little water, half a lemon sliced, a pinch each of cinnamon, nutmeg and cloves, and stew gently for twenty minutes. Thicken the juice a little and serve.
1 calf's liver
2 cups thin brown sauce
½ pound chopped cold ham
½ cup stale bread crumbs
½ small onion chopped
1 tablespoon chopped parsley
Salt and pepper
Make a dressing of the ham, bread crumbs, onion and parsley, seasoning well and moistening with a little brown sauce. Pour boiling water on the liver; let stand five minutes; then make a deep cut the entire length of the liver, beginning at the thick end. Fill the pouch; skewer the liver; lard it and put it in a baking pan with the brown sauce. Bake one hour and a quarter, basting frequently.