Savory Calf’s Head.
Wash the head well—it should of course have been cleaned with the skin on; take out the tongue and brains; boil them in a separate vessel, and keep on ice for to-morrow’s soup. Put on the head (the two sides tied into the original shape by a band of tape) in plenty of cold water, slightly salt, and cook gently one hour and a half. Take out, wipe dry, score the cheeks in squares, and wash the head on top and sides, with beaten egg. Sift over it a mixture of rolled cracker, pepper and salt; and set in a quick oven. In ten minutes, baste with melted butter; five minutes later, with a cupful of broth from the pot poured gradually over it. Cover with thick white paper and cook ten minutes longer, then dish, with thin slices of crisped ham laid about it. Thicken the gravy in the pan with browned flour, and send up in a boat. Save the pot-liquor for soup, seasoning it, and keeping in a cold place.