This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
It is useless if skinned as many country butchers send it in after, perhaps, repeated requests. The head can be cleaned by scalding, same as a pig, and scraping. A little lye, ashes or soda in the water assists the operation. The head after being- scraped is singed, then beginning at the throat the skin and meat is all taken off the bones by close cutting under with the point of a knife, and next the tongue taken out, the head split and brains taken out.
Cooked in seasoned stock about an hour or more, taken up, pressed between dishes; when cold cut to shapes and served in various ways.
Slices dipped in thick sauce (Duxelles), then in cracker dust, then in egg and dust again, and baked or fried.
Calf's head minced, layers in a mould with minced ham between, thick gravy to moisten, baked, turned out whole; the mould is lined with bread crumbs and butter.
Square pieces or slices with financiere garnish of mushrooms, wine, etc. Calf's Head a l'Itali-li.
Pieces in center of dish, brain sliced on top, tongue cut in dice, sliced gherkins, button mushrooms in espa-gnole and wine sauce poured over.
Brown, made with calf's head and finished same as turtle soup.
Pieces of cooked and pressed calf's head, made hot in any sauce or ragout, dished up in crown shape, perhaps on a foundation of bread or rice (see illustration on page 117), and the sauce poured over; the name is according to the sauce.