Calf’s Head à la Terrapin
Wash and clean a calf’s head, and cook until tender in boiling water to cover. Cool, and cut meat from cheek in small cubes. To two cups meat dice add one cup sauce made of two tablespoons butter, two tablespoons flour, and one cup White Stock, seasoned with one-half teaspoon salt, one-eighth teaspoon pepper, and a few grains cayenne. Add one-half cup cream and yolks of two eggs slightly beaten; cook two minutes and add two tablespoons Madeira wine.
Calves’ Tongues
Cook tongues until tender in boiling water to cover, with six slices carrot, two stalks celery, one onion stuck with six cloves, one-half teaspoon peppercorns and one-half tablespoon salt; take from water and remove skin and roots. Split and pour over equal parts brown stock and tomatoes boiled until thick.
Calves’ Tongues, Sauce Piquante
Cook four tongues, until tender, in boiling water, to cover, with six slices carrot, two stalks celery, one onion stuck with eight cloves, one teaspoon peppercorns, and one-half tablespoon salt. Take tongues from water, and remove skin and roots. Cut in halves lengthwise and reheat in
Sauce Piquante. Brown one-fourth cup butter, add six tablespoons flour, and stir until well browned; then add two cups Brown Stock and cook three minutes. Season with two-thirds teaspoon salt, one-half teaspoon paprika, few grains of cayenne, one tablespoon vinegar, one-half tablespoon capers, and one cucumber pickle thinly sliced. Served garnished with cucumber pickles, and cold cooked beets cut in fancy shapes.
Calf’s Heart
Wash a calf’s heart, remove veins, arteries, and clotted blood. Stuff (using half quantity of Fish Stuffing I on page [164], seasoned highly with sage) and sew. Sprinkle with salt and pepper, roll in flour, and brown in hot fat. Place in small, deep baking-pan, half cover it with boiling water, cover closely, and bake slowly two hours, basting every fifteen minutes. It may be necessary to add more water. Remove heart from pan, and thicken the liquor with flour diluted with a small quantity of cold water. Season with salt and pepper, and pour around the heart before serving.