Ragoût of Calf’s Head, or Imitation Turtle.
Half of a cold boiled calf’s head.
1 cup good gravy.
4 hard-boiled eggs.
About a dozen force-meat balls made of minced veal with bread-crumbs and bound with beaten egg, then rolled in flour.
1 teaspoonful sweet herbs, chopped fine.
A very little minced onion.
Browned flour for thickening; pepper and salt for seasoning.
1 glass brown sherry.
Cut the meat of the calf’s head evenly into slices of uniform size. Heat the gravy almost to a boil, with the seasoning, herbs and onion. Put in the meat, simmer, closely covered, for fifteen minutes; add the force-meat balls, wine and the eggs sliced. Let all become smoking hot; take up the meat; pile neatly on a hot dish, lay the eggs on it; the force-meat balls at the base of the heap, and pour a cupful of gravy over all, sending up the rest in a boat.
This ragoût is very nice, and easily provided for by setting aside enough meat for it, on the day you have calf’s head soup, if the head be large.
It is also a cheap dish, as even a large head seldom costs more than a dollar, and half will make a good ragoût.