Half boil the head; cut it into round pieces; season with nutmeg, salt, pepper, and a large onion. Save all the gravy, put in a pint of white wine, a quarter of a pound of butter, and four spoonfuls of oyster liquor: let it stew with the meat, not too fast: thicken it with a little butter and a dozen of oysters, and, when dished, add some rolled bacon, forcemeat balls, and the brains fried in thin cakes, very brown, and the size of a crown-piece, laid round the dish. Garnish with lemon and pickled mushrooms; lemon pickle is an addition.
Calf’s Head, to hash. No. 5.
Have the head well cleaned; boil it well, cut in slices half of the head, and have some good ragout of forcemeat, truffles, mushrooms, morels, and artichoke bottoms, also some veal sweet-herbs. Season your ragout, and throw in your slices, a bit of garlic and parsley, with some thyme, and squeeze a lemon in it, but be cautious to have it skimmed well. Take the other part of the head, and score it like diamonds; season with salt and pepper, and rub it over with an egg and some crumbs of bread. Then broil it, pour the hash into the dish; let the half head lie in the middle, and cut and set off the brains afterwards in slices. Fry bacon, and lay slices round the dish with sliced lemon.
Calf’s Head fricassee.
Clean well a calf’s head, boil it and cut in square pieces of about an inch; put half a pint of its own liquor, and mix it well with some mushrooms, sweetbreads, yolks of eggs, artichoke bottoms, and cream. Season with nutmeg and mace, and squeeze in a lemon: but serve it up hot.
Calf’s Head, to pickle.
Take out the bones and clean the head carefully: wash it well with eggs, seasoning it with pepper, salt, nutmeg, thyme, and parsley. Put some forcemeat on it, and roll it up. Boil it tender; take it up, lay it in sturgeon-pickle for four days; and if you please you may cut it in pieces as you would sturgeon.
Calf’s Liver.
Lay it for a few hours in milk, then dry and fry it in butter.