Calf's Head Cheese

1 calf's head 1 teaspoonful of salt 1 teaspoonful of summer savory

1 teaspoonful of sweet marjoram

1 tablespoonful of chopped parsley

1/4 teaspoonful of pepper

Clean the calf's head as directed in Dressed Calf's Head, simmer it, in hot water enough to cover, for one and a half hours, or until the meat leaves the bones. When done, take it out carefully, remove the bones, chop the meat and add the other ingredients. Have ready a small bag made from cheese-cloth, pack the mixture into it, tie the bag tightly and hang away to cool. When cold, turn the bag, wrong side out, off the meat, and it is ready for use. Serve cold, cut in thin slices.

Dressed Calf's Head No. 1

1 calf's head with the skin on 1 quart of water 1 bay leaf 1 onion

1 stalk of celery

3 whole cloves

6 nice tomatoes, baked

Salt

Have the butcher saw the top of the head, and take out the brains. Now wash the head well in cold water; cover with clean cold water, and soak one hour; then scald the nasal and throat passages with boiling water; wash again in cold water, and see that the throat is perfectly free from any foreign matter. Put it on to boil with the onion, bay leaf, celery, cloves, salt and water, simmer gently till tender - about three hours - skimming carefully at the first boil. Remove the fibre from the brains, then put them into a small saucepan, cover with boiling water, add one tea-spoonful of salt, and simmer gently for fifteen minutes; take them out, cut into small pieces with a. silver knife, and stand aside until wanted. When the head is done, take it from the water, remove the tongue, skin and cut into slices. Cut the meat from the head carefully. Put it with tongue and brains in the centre of a heated meat-plate, and keep warm while preparing the sauce. Put one tablespoonful of butter in a frying-pan to brown, add to it two even tablespoonfuls of flour; mix until smooth; then add one pint of the liquor in which the head was boiled, stir constantly until it boils, then add a tablespoonful of mushroom catsup, a tablespoonful of Worcestershire sauce, a half-teaspoonful of salt, two dashes of cayenne, and five mushrooms chopped fine. Simmer the whole one minute. Place the baked tomatoes around the calf's head, pour the sauce over the whole, and serve.

The tomatoes may also be cut into slices and fried. If you use wine, add one tablespoonful of sherry to the sauce at serving time.

Dressed Calf's Head No. 2

Saw the head into halves, lengthwise through the skull. Take out the brains, throw them into cold water for one hour. Take out the eyes and teeth. Wash and cleanse the same as directed in preceding recipe. Put it in a kettle, nearly cover with boiling water; place over a moderate fire, skim and simmer gently for one hour, then add one onion, one bay leaf, a sprig of parsley, four cloves and a blade of mace; simmer for a half-hour longer. While this is cooking, clean the brains, remove all the membrane, and parboil them for fifteen minutes, then put them away to cool. When cold, cut into thick slices, dip first in egg and then in bread crumbs, and stand one side until wanted. When the calf's head is done, take it out carefully, skin the tongue, brush the head over with beaten egg, then sprinkle with crumbs and chopped parsley. Brown in a quick oven. Plunge the brains into boiling fat just long enough to brown. Serve one-half of the head at a time, garnished with parsley, slices of lemon and the brains around the dish.

Sheep's head may be served in the same way, and is very nice.

Calf's Brains

1 tiny onion

1 teaspoonful of salt

1 bay leaf 1 clove

Use the brains left from the mock turtle. As soon as the head comes home, throw the brains into a bowl of ice-cold water, and let them stand one hour. Then remove the fine skin and blood-vessels that are all around them. Now put them in a small saucepan, cover with cold water, add the onion, bay leaf, salt, and clove, and simmer gently five minutes. Take from fire, drain, and put on ice to cool. When cold, cut in four nice pieces, dip first in egg and then in bread crumbs, and fry in boiling fat. Garnish with parsley and serve, with French peas around them.