of melted butter, 1 tablespoonful of minced parsley, pepper and salt to
taste, 1 tablespoonful of lemon-juice.
[Illustration: CALF'S HEAD.]
[Illustration: HALF A CALF'S HEAD.]
_Mode_.--After the head has been thoroughly cleaned, and the brains
removed, soak it in warm water to blanch it. Lay the brains also into
warm water to soak, and let them remain for about an hour. Put the head
into a stewpan, with sufficient cold water to cover it, and when it
boils, add a little salt; take off every particle of scum as it rises,
and boil the head until perfectly tender. Boil the brains, chop them,
and mix with them melted butter, minced parsley, pepper, salt, and
lemon-juice in the above proportion. Take up the head, skin the tongue,
and put it on a small dish with the brains round it. Have ready some
parsley and butter, smother the head with it, and the remainder send to
table in a tureen. Bacon, ham, pickled pork, or a pig's cheek, are
indispensable with calf's head. The brains are sometimes chopped with
hard-boiled eggs, and mixed with a little Béchamel or white sauce.
_Time_.--From 1-1/2 to 2-1/4 hours.
_Average cost_, according to the season, from 3s. to 5s.
_Sufficient_ for 6 or 7 persons.
_Seasonable_ from March to October.
_Note_.--The liquor in which the head was boiled should be saved: it
makes excellent soup, and will be found a nice addition to gravies, &c.
Half a calf's head is as frequently served as a whole one, it being a
more convenient-sized joint for a small family. It is cooked in the same
manner, and served with the same sauces, as in the preceding recipe.
HASHED CALF'S HEAD (Cold Meat Cookery).