—The same as for [No. 633], substituting one pint of cooked, hot sorrel ([No. 974]) on the dish, for the other garnishing.
635. Tendron of Veal à la Morlaisienne.
—The same as for [No. 633], substituting six small stuffed cabbages ([No. 919]) for the other garnishing.
636. Tendron of Veal à la Chipolata.
—The same as for [No. 633], pouring one pint of hot chipolata ([No. 232]) on the dish, and placing the tendron on top.
637. Calf’s Head, plain.
—Plunge a fine, fresh, white calf’s head into hot water for one minute, lift it up, sharply rub it all over with a coarse towel, so as to remove all the remaining hairs. Carefully cut the flesh, starting from the centre of the head, right down to the nostrils. Then, with a very keen knife, bone it from the top to the base on both sides. Place in a saucepan two tablespoonfuls of flour, one gill of vinegar, one medium-sized, well-cleaned, sliced carrot, one sound peeled onion, eighteen whole peppers, and two pinches of salt. Pour in very gradually two quarts of cold water—briskly stirring meanwhile until all added. Cut up half of the head into six equal pieces; add them to the broth, as also the other whole half. Let all cook together on a moderate fire for one hour and a half. Lift up the pieces and half the head, place the six pieces on a dry napkin. Have ready a hot dish with a folded napkin over it, neatly dress the six pieces on it, decorate with parsley-greens, and serve with any desired sauce. Place the remaining whole half in a stone jar, strain the broth over it, and keep in a cool place for any purpose required.
For calf’s brains, see [No. 557].
638. Calf’s Head à la Cavour.
—Take half a boiled calf’s head as for [No. 637]. Before serving pour a gill of hot tomato sauce ([No. 205]) over it, and surround it with twenty-four stoned and blanched olives, arranged in clusters, and six sippets of fried bread ([No. 133]).