HASHED CALF’S HEAD. (REMOVE.)
When the whole of this dish has to be prepared, make for it a quart of stock, and proceed in all else as directed for mock turtle soup (page [24]); but after the head has been parboiled, cut down a full pound and a half of it for the hash, and slice it small and thick, instead of dividing it into dice. Make the brains into cakes (see page [162]), and garnish the dish with forcemeat-balls, rolled in egg, and in the finest bread-crumbs, then fried a delicate brown, and well drained, and dried upon a warm sieve reversed. The wine and other seasonings should be the same as for the soup. Rich gravy, 1 quart; flesh of calf’s head, full 1-1/2 lb.; wine, and other seasonings, as for mock turtle soup. Obs.—The gravy for this should be stewed with ham, eschalots, &c., exactly as for the soup.