To boil.—Throw them in boiling water for five minutes, split them in the middle and lengthwise after having taken off the large bone and hair, and tie them with a string. Put a piece of butter the size of two walnuts in a stewpan and set it on the fire, when melted add a teaspoonful of chopped parsley and green onions, half of each, a quarter of a lemon cut in slices, salt, and pepper, then the feet; wet with a glass of warm water; boil gently two or three hours, take from the fire and when nearly cold dip them in bread-crumbs, place them on a gridiron and set on a good fire, baste slightly with the juice in which they have cooked, and serve with fried parsley around.
The same, in Poulette.—Prepare and cook them as above. When you take them from the fire, instead of dipping them in bread-crumbs, put them in a poulette sauce, simmer ten minutes, and serve.
Fried.—When boiled and drained dry, dip them in beaten egg, roll in bread-crumbs, fry in hot fat, and serve with green parsley all around.
In Vinaigrette.—Boil them as directed and drain them dry. When perfectly cold, serve them with a vinaigrette.
CALF'S HEAD.
How to prepare.—When the hair is off and the whole head well cleaned (this is generally done by butchers; but if not, throw the head in boiling water for five minutes and scrape the hair off with a knife immediately after taking it from the water), put it then in cold water for twenty-four hours in winter and ten in summer, changing the water two or three times.
To boil.—It may be boiled whole or after it is boned. If boiled whole, cut a hole on the top of the head and take off the brain without breaking it; put it in cold water immediately and as directed. Then set the head on the fire in a saucepan, covered with cold water, salt, one onion sliced, half a lemon, four stalks of parsley, one of thyme, a bay-leaf, two cloves, two cloves of garlic, ten pepper-corns, and two tablespoonfuls of vinegar; boil gently till done. Bone it before using it.
When boiled after being boned, the brain is taken off in the same way as above and put in cold water also; then the tongue is cut out and boiled with the skin of the head, etc., with the same seasonings as when boiled whole. It is then ready for use, but leave it in the water till wanted; it would become tough if exposed to the air.
In Poulette.—Put about two ounces of butter in a saucepan, set it on the fire, when melted turn in one tablespoonful of flour; stir, and as soon as it commences to turn yellow add half a pint of broth, stir again, and when thickening, add the calf's head cut in rather large dice, give one boil, take from the fire, add the yolk of an egg and about a teaspoonful of chopped parsley, stir, give another boil, and serve.
In Vinaigrette.—Leave it in the water till perfectly cold; or, if wanted immediately, as soon as boiled, take it off and put in cold water to cool, and use. Cut the head in large dice and serve it with oil, vinegar, salt, pepper, mustard, and parsley chopped.