cucumber, or lettuce, may be added and served altogether, when done, and the fat skimmed off.
Calf's Head.
Wash and soak it in warm water, take out the brains, and the black part of the eyes. Boil it in a large fish-kettle, with plenty of water and some salt. Scum well, and let it simmer gently nearly two hours. Lift it out, carefully sponge it to take off any scum that may have adhered, take out the tongue, and slightly score the head, in diamonds; brush it with egg, and sprinkle it with a mixture of bread-crumbs, herbs, pepper, salt and spices; strew some little bits of butter over, and put it in the Dutch oven to brown. Wash and parboil the brains; skin, and chop them with parsley and sage (parboiled); add pepper and salt, with melted butter, to a little more than moisten it, add the juice of a lemon, and a small quantity of cayenne; turn this a few minutes over the fire: skin the tongue, place it in the middle of a small dish, the brains round it; garnish with very small sprigs of curled parsley, and slices of lemon; serve the head in another dish, garnish the same. Serve melted butter and parsley. If you have boiled the whole head, half may be dressed as above, and the other half as follows:—cut the meat into neat pieces along with the tongue, and re-warm it in a little good broth, well seasoned with spices and lemon peel; when it is done, put in the juice of a lemon, pour it into your dish, lay the half head on it, garnish with brain cakes and lemon.—Calf's Head to Stew—Prepare it as in the last receipt to boil; take out the bones, put in a delicate forcemeat, tie it up carefully, and stew it in veal broth or water; season well with mace, mushroom powder and a very little cayenne. Stew very slowly, and when done, serve it with fried forcemeat balls, and a fricassee of mushrooms. It may be enriched to almost any degree, by flavouring sauces, truffles and morells, also oysters. A Collared Calf's Head in the same way: when boned season as in the last receipt; put parsley in a thick layer, then thick slices of ham or the tongue, roll it up, tie as firmly as you can in a cloth and boil it, and put it under a weight till cold.
