Calf’s Head, to dress like Turtle.
The wool must be scalded off in the same manner as the hair is taken off a little pig, which may be done at the butcher’s; then wash and parboil it; cut the meat from the bones, and put it in a saucepan, with as much of the broth as will just cover it. Put in half a tea-spoonful of cayenne pepper, and some common pepper and salt, a large onion, and a faggot of sweet-herbs; take out the herbs and the onion before it breaks. About half an hour before it is done, put three quarters of a pint of white or raisin wine; have ready the yolks of six or eight eggs boiled hard, which you must make into small balls, and put in just before you serve it up. It will take two hours and a half, or perhaps three hours doing, over a slow fire.
Calf’s Head, to hash. No. 1.
Let the calf’s head be washed dean, and boiled tender; then cut the meat off one half of the head in small slices. To make the sauce, take some parsley, thyme, and a very little onion, let them be chopped fine; then pass them in a stewpan over the fire, with some butter, till tender. Add some flour, a very little pepper and salt, and some good strong broth, according to your quantity of meat; let it boil, then skim it, put the meat into it, and add a little lemon-juice and a little white wine; let all boil together about ten minutes. There may be some force-meat balls added, if liked. The other half of the head must be scored like diamonds, cross and across; then rub it with some oiled butter and yolk of egg; mix some chopped parsley and thyme, pepper, salt, a little nutmeg, and some bread crumbs; strew the head all over with this; broil it a nice light brown, and put it on the hash when dished. Scald the brains, and cut them in four pieces; rub them with yolk of egg, then let them be crumbed, with the same crumbs and herbs as the head was done with, and fried a light brown; lay them round the dish with a few slices of bacon or ham fried. The brains may be done, to be sent up alone on a plate, as follows:—Let the brains be washed and skinned; let them be boiled in broth, about twenty-five minutes; make a little white sauce of some butter, flour, salt, a little cream, and a little good broth; let it just boil; then pick a little green sage, a little parsley picked very small, and scalded till tender; the brains, parsley, and sage, must be strained off, and put into the white sauce, and let it come to a boil, just before you put them on the dish to send up.
Calf’s Head, to hash. No. 2.
Take half a calf’s head, cover it with water in a large saucepan, and boil it till the meat comes from the bone. Cut it into pieces; put it into some of the liquor in which the head was boiled, and let it stew till it becomes thick. Add a little salt and mace, and put it into a mould.
Calf’s Head, to hash. No. 3.
Your calf’s head being half boiled and cooled, cut it in thin slices, and fry it in a pan of brown butter; put it into your tossing pan with gravy; stew it till tender; toss it up with burnt butter, or butter rolled in flour. Garnish with forcemeat balls, and fritters, made of the brains, mixed up with eggs, a little cream, a dust of flour, nutmeg, and a little parsley, boiled and chopped fine. Mix them all well together, and fry them in little cakes; put a few bits of bacon and lemon round the dish.