Boil as directed in last recipe, but do not blanch or bone. When it has been cooked tender, dish, with the tongue (which should have been boiled with it), sliced and laid against the cheeks, and pour over it a brain gravy, made as for the baked head, with the addition of a great spoonful of minced olives.
Boil and blanch a calf's head, take out the bones and let the meat and tongue get cold in the liquor. Do not let it remain long enough to jelly. As soon as the meat is firm take it from the stock, wipe dry, and cut with the tongue into neat dice an inch long, and half as wide. Make a gravy of a large cupful of the pot liquor, thickened with butter rolled in browned flour and seasoned with lemon and onion juice, a teaspoonful of kitchen bouquet, a little salt and paprika. Put in the meat, and simmer fifteen minutes.
Have ready a sauce made by heating a cupful of cream (adding a pinch of soda) and pour it, stirring all the time, upon the beaten yolks of three eggs. Stir and beat for one minute, and add to the meat and gravy. Now add a glass of sherry and pour all into a deep dish, in which you have laid a pile of turtle eggs made by rubbing together the yolks of three hard-boiled eggs and the boiled brains of the calf, binding them with a raw egg and a little browned flour. They should be made into little marbles with floured hands and cooked in boiling butter for two minutes, then fished out and drained in a colander.
Lard a large liver with strips of fat salt pork. Cover the bottom of a large saucepan with a carrot and a young turnip (all cut into dice), six very small onions, a handful of green peas and the same of string beans cut into short lengths. Lay the liver upon these, pepper it and pour in a cupful of stock, or a cupful of hot water in which a tablespoonful of butter has been melted. Cover closely and cook an hour and a half without opening. In a bake-pan cook four peeled tomatoes of medium size. Take up the liver and the vegetables, the latter with a split spoon. Lay the liver upon a hot dish, group the vegetables (the tomatoes included), each of a kind together, about it; keep hot in the oven while you strain the gravy into a saucepan, add a great spoonful of catsup and a tablespoonful of browned flour wet with cold water, and cook for one minute. Pour a few spoonfuls over liver and vegetables, the rest into a boat.
Wash and wipe a calf's liver perfectly dry. Fry a few slices of fat bacon in a pan until the fat is all fried out. Strain and return the fat to the pan, lay in the liver and fry two minutes on each side, and then put into the casserole; add one pint of rich brown sauce, a cupful of button onions that have been browned in butter and three tablespoonfuls of lemon juice. Fasten on the cover with a flour and water paste, put in a moderate, steady oven, and cook for two hours. Then remove the paste from the cover, put in potato balls that have been fried in hot fat, and send to the table in the casserole.
Soak the brains in cold water for an hour, cover with fresh, cold water and bring to a boil. Cook for three minutes; drain, and set in a cold place for an hour. Cut in thick slices, sprinkle with salt and white pepper; dip in beaten egg, roll in cracker dust and set in a cold place long enough for the coating to stiffen. Fry in deep cottolene or other fat.
Soak brains in cold water for an hour, then boil for ten minutes. Drop into iced water, and when very cold cut into tiny dice. Butter a pudding dish, put in a layer of the brains, sprinkle with pepper, bits of butter and a few drops of onion juice; then put in a thin layer of minced ham. Add more brains, and proceed in this way until the dish is full. Sprinkle the top with buttered crumbs, pour a cupful of veal stock over all, and bake for twenty minutes.
Prepare the brains as in the preceding recipe, chop and add to them butter, salt and pepper to taste. Into each cupful of the mixture stir a tablespoonful of crumbs and moisten all with cream. Heat in a double boiler, and when the boiling point is reached whip in slowly a beaten egg, and remove the mixture from the fire. Turn upon a dish to cool and stiffen before forming into small croquettes. Crumb these and set on the ice for two hours. Fry in deep, boiling cottolene or other fat.
Any dish of liver or calf's head - in fact of veal in any form - is made elegant by a garnish of brains, fried as croquettes, or in slices.