Ragoût of Calf’s Head and Mushrooms.
- 1 cold boiled calf’s head, cut into slices with the tongue.
- 1 can French mushrooms, minus those used for the soup.
- 1 sliced onion.
- Pepper, salt, and sweet herbs.
- ½ teaspoonful mixed mace and allspice.
- Juice of a lemon.
- Butter or dripping for frying.
Cut three-quarters of the calf’s head—the best parts—into neat slices, also the tongue. Chop the rest, season with the onion, pepper and salt, cover with three cups of cold water, and stew gently down to one cup of gravy. Meanwhile fry the slices of meat in good dripping. Take them out with a wire spoon and put into the bottom of a tin vessel set within another of warm—not boiling—water. Cover and set over the fire. Drain, slice and fry the mushrooms in the fat left in the frying-pan. Drain and lay these upon the meat in the inner vessel. Time the cooking of the gravy so as to have it ready, spiced, and seasoned, to be strained, hot over the meat and mushrooms. Put on a tight lid and simmer fifteen minutes, never boiling once. Strain off the gravy into a saucepan. Thicken, and let it boil up once. Add the lemon-juice, put the meat and mushrooms into a deep dish, and pour the hot gravy over all.