If it
be wanted as soup, do not reduce the gravy so much, and after stewing
the head, serve it in a tureen with the brain cakes and forcemeat balls
fried, in place of the eggs and paste. The tongue should be salted and
put in brine; they are very delicate, and four of them boiled and
pealed, and served with four small chickens boiled, make a handsome
dish, either cold or hot, with parsley and butter poured over them.
* * * * *
TO GRILL A CALF'S HEAD.
Clean and divide it as for the turtle, take out the brains and tongue,
boil it tender, take the eyes out whole, and cut the flesh from the
skull in small pieces; take some of the water it was boiled in for
gravy, put to it salt, cayenne pepper, a grated nutmeg, with a spoonful
of lemon pickle; stew it till it is well flavoured, take the jowl or
chop, take out the bones, and cover it with bread crumbs, chopped
parsley, pepper and salt, set it in an oven to brown, thicken the gravy
with the yelks of two eggs and a spoonful of butter rubbed into two of
flour, stew the head in it a few minutes, put it in the dish, and lay
the grilled chop on it; garnish it with brain cakes and broiled
sweetbreads.
* * * * *
TO COLLAR A CALF'S HEAD.
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