removed, and the head rolled, before baking; it must be bound with strong tape, and the bare parts under the tape sprinkled with breadcrumbs before serving. About ½ an hour before the head is ready to serve, melt the butter in a stewpan, add the flour and cook for 5 minutes, then pour in the milk and ½ a pint of liquor from the pot in which the head is cooking. Stir until it boils, simmer for 10 minutes, add the prepared brains, parsley, lemon-juice, and seasoning to taste. Remove the skin from the tongue, and cut it into thin slices. Place the head on a hot dish (if not egged and breadcrumbed, brush over with glaze), garnish with slices of tongue and lemon, and serve the sauce in a tureen. A piece of boiled ham or bacon is occasionally served as an accompaniment to this dish.
Time.—To cook, about 4 hours. Average Cost, 5s. 6d. to 8s.
710.—CALF'S HEAD, FRIED. (Fr.—Fritot de Tête de Veau.)
Ingredients.—The remains of a cooked calf's head. For the marinade: 2 tablespoonfuls of salad oil or melted butter, 1 tablespoonful of lemon-juice or vinegar, 1 teaspoonful of finely-chopped shallot or onion. 1 teaspoonful of finely chopped parsley, ½ teaspoonful of mixed herbs, salt and pepper. For the batter: 4 ozs. of flour, 2 tablespoonfuls of salad oil, ¼ of a pint of tepid water, the whites of 2 eggs, salt. Frying-fat.
Method.—Cut the meat into strips about 2½ inches long and 1 inch wide, place them in a deep, pour over the marinade, and allow the strips to remain in it for at least 1 hour. Mix the flour, salt, salad-oil smoothly together; whisk the white of egg stiffly, and stir it lightly into the batter. Drain the pieces of meat well, dip them into the batter and fry in hot fat until nicely browned. Pile on a hot dish, and garnish with fried parsley. When a more elaborate dish is required, the fried strips may be dished in a circle on a border of mashed potato, with the centre filled with a purée of spinach, asparagus points, or whatever may be preferred, and either tomato or a good brown sauce poured round.
Time.—1½ hours. Average Cost, 8d., exclusive of the meat.
711.—CALF'S HEAD WITH POULETTE SAUCE. (Fr.—Tête de Veau à la Poulette.)
Ingredients.—Some boned boiled calf's head, 1 pint of white sauce (see Sauces), 1 tablespoonful of cream, the yolk of 1 egg, 1 dessertspoonful of finely-chopped parsley, lemon-juice to taste, salt and pepper.
Method.—Cut the remains of the calf's head into nice slices. Make the white sauce as directed; let it cool slightly, then add the yolk of egg and cream, previously mixed together, and stir the mixture by