Cook as in the last recipe, but when the head is drawn from the liquor, tender, but not dropping to pieces, lay it upon a hot dish, with the tongue, boiled and cut into four strips, about it, and pour over all a sauce made of two tablespoonfuls of butter heated with four of vinegar, a half-teaspoonful of onion-juice, a tablespoonful of chopped capers, pepper and salt to taste.

Or—

Add to this sauce the brains, cooked soft, freed from strings, and beaten to a cream, with a little of the water in which the head was cooked.