This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
Are cooked separate from the head in various ways.
Boiled tender, steeped in seasoned vinegar, drained, dipped in batter and fried.
Cooked ears cut in shreds; fried onions in gravy and the calf's ears mixed in.
Ears cut off deeply, cere removed with round cutter, boiled an hour in milk and water, stuffed with veal forcemeat, tied, simmered in seasoned broth; taken up, sauce strained and thickened, mushrooms and parsley added.