This ragoût is very nice, and easily provided for by setting aside enough meat for it, on the day you have calf’s head soup, if the head be large.
It is also a cheap dish, as even a large head seldom costs more than a dollar, and half will make a good ragoût.
Ragoût of Calf’s Head and Mushrooms.
Half a cold boiled calf’s head, sliced and free from bones, also the tongue cut in round slices.
1 can French mushrooms (champignons).
1 onion sliced.
1 cup strong gravy—beef, veal, game or fowl.
Season with pepper, salt and sweet herbs.
Browned flour for thickening.