224. Calf's Head

The same way as No. 195; take out the tongue and cut it in half, and beat up the brains in the parsley and butter, and season with pepper and salt.

225. If For Grill

When the head is boiled sufficiently, draw out all the bones, and put it to cool, and then cut it, if not required whole, into square long pieces, egg and bread crumb them as you would cutlets, only add some chopped sweet herbs, as well as parsley; put it in your oven to brown.

226. Calf's Head

Let the head be thoroughly cleaned, the brains and tongue be taken out, boil it in a cloth to keep it white (it is as well to soak the head for two or three hours previously to boiling, it helps to improve the colour), wash, soak, and blanch the brains, then boil them, scald some sage, chop it fine, add pepper, and salt, and a little milk, mix it with the brains; the tongue, which should be soaked in salt and water for twenty-four hours, should be boiled, peeled, and served on a separate dish. The head should boil until tender, and if intended to be sent to table plainly, should be served as taken up, with melted butter and parsley, if otherwise, when the head is boiled sufficiently tender, take it up, spread over a coat of the yolk of egg well beaten up, powder with bread crumbs, and brown before the fire in a Dutch or American oven.

227. Calf's Head - Baked

Butter the head, and powder it with a seasoning composed of bread crumbs, very fine, a few sweet herbs and sage, chopped very fine, cayenne, white pepper, and salt. Divide the brains into several pieces, not too small, sprinkle them with bread crumbs, and lay them in the dish with the head. Stick a quantity of small pieces of butter over the head and in the eyes, throw crumbs over all, pour in three parts of the dish full of water, and bake in a fast oven two hours.

228. Calf's Head, A La Maitre D'Hotel

Cut into very small collops the meat of a calf's head which has been boiled and is cold; put into a stewpan, well kneaded butter and flour. Simmer them two minutes without colouring them; pour gently in two tea-cupfuls of veal broth, and let it boil three minutes. Put in two tea-spoonfuls of mushroom ketchup, two dessert-spoonfuls of vinegar, one of Chili ditto, a sprinkle of cayenne, and half a tea ■ spoonful of pounded white sugar. When it boils put in the meat, over which parsley, minced finely, has been spread. Heat it through by simmering, and serve.

229. How To Hash Calf's Head

If this dish is to be made of the remains of a head already cooked, there is no necessity to re-boil it before it is placed in the stewpan with the other ingredients; if it is made with one as yet uncooked, soak it throughly for two hours, parboil it, cut the meat in slices about an inch thick and three inches long, or smaller, if preferred; brown an onion sliced in flour and butter in a stew or saute pan, add the meat with as much rich gravy as the quantity of meat will permit, season with pepper, salt, and cayenne; let it boil, then skim clean, simmer until the meat is quite tender; a few minutes before you serve throw in parsley in fine shreds and some sweet herbs chopped very fine, squeeze a little lemon in, garnish with forcemeat balls or thin slices of broiled ham rolled.

If expense is not an object you may add morels and truffles in the browning.

230. Calf's Head A La Tortue

Bone a calf's head whole; after being well scalded and cleaned cut off the ears, take out the tongue, cut the gristle and bones from the tongue; prepare a good forcemeat, add some chopped truffles into it, and some mushrooms; lay the head on a clean cloth on the dresser, spread it thickly over with the forcemeat, blanch and take off the skin of the tongue; cut each ear in half longways, place them in different parts on the forcemeat and the tongue in the middle, lap it over keeping it high in the middle, tie the ends, and brace it all over tightly with some loose string, as by doing so it will leave all the marks appearing when glazed like the back shell of turtle, then tie it up in a cloth; it will take some hours to boil; when done, which will be in your second stock, take it up and take off the cloth, put it upon the dish, dry it and glaze it several times; have ready cut from the crumb of bread the form of a turtle's head and the four fins, fry them a nice light brown, and glaze them with the head, placing them to the head on the dish, as to look like a turtle crawling, for the eyes use whites of hard boiled eggs; a sauce you will find among the sauces.