This section is from the book "The Professed Cook: Or, The Modern Art Of Cookery, Pastry, And Confectionary", by B. Clermont. Also available from Amazon: The professed cook.
Boil a Calf's Head as a la Bourgeoise; make a Forced-meat with the Brains, roasted Poultry, scraped Lard, Bread Crumbs soaked in Milk, Parsley, Mushrooms, three yolks of Eggs, Pepper and Salt; stuff it in the room of the brains, and in the cars; put upon this a thick Sauce made of Cullis, a bit of Butter, and three yolks of Eggs; then sprinkle Crumbs of Bread over it, bake it in the oven of a fine colour; and serve with a relishing Sauce.
Boil a Calf's Head about three parts, then take the Brains, Ears, and Tongue, which marinate with Vinegar, Garlick, Shallots, Parsley, Pepper and Salt; dip it in Batter and fry it; serve with fried Parsley.
Braze the Ears in a strong Braze to make them tender; dip them in Batter, and fry them; serve them with fried Parsley. You may also stuff them with good Forced-meat, and fry them the same way.
Braze the Ears, then cut them in fillets; (it is the cutting that gives the name;) serve with a Sauce Robert, which you will find in Page 41.
(See the Explanation of Gratin, Page 54.)
Braze the Ears very white and tender, then take them out and wipe them perfectly dry: Serve upon a Sauce au Pontife, Page 45.
Make a Sauce with a little Jelly Broth, as much white Wine, a bit of Butter, chopped Parsley, Shallots, Pepper and Salt; boil it to a pretty thick Consistence; when ready, squeeze in half a Seville Orange, and add a few slices to it: Serve upon brazed Ears.
The Ears being brazed, soak them in melted Butter, Bread Crumbs, and rasped Parmesan; put them in the oven to take a good colour; make a little Forced-meat with rasped Cheese, Bread Crumbs, and three yolks of Eggs; lay this on the Dish you intend to serve; let it catch a little on a very slow fire, lay the Ears upon it, and serve it up with a good clear Cullis for Sauce, Oreilles de Veaua` I'ltalienne, Calves Ears, Italian Sauce.
Braze the Ears in a strong white Braze, with Spices, and a few Slices of Lemon; wipe them dry, and serve them upon the Italian Sauce, which you will find Page 31.