Baked Calf’s Head, with Mushrooms.
Set the cold boiled calf’s head in the oven; pour a cup of pot-liquor, boiling hot, over it, and bake half an hour, basting very often. Then dredge well with flour and baste twice with butter. Now coat thickly with a paste made of the brains, boiled, cooled and beaten smooth with an egg, and seasoned with pepper and salt. When this has browned, dish the head. Strain the gravy, add half a cupful of mushrooms, boiled and chopped, a very little browned flour, the juice of a lemon, and, if needed, a little boiling water. Stew one minute and send up in a boat.