Broiled.—Prepare and boil the calf's head as directed. As soon as cool, cut it in about half a dozen pieces, dip them in beaten eggs, roll them in bread-crumbs, and broil both sides till turning of a golden color; serve warm with a maître d'hôtel sauce, or with anchovy or horse-radish butter.
Fried.—Calf's head may be fried as soon as prepared and boiled; but most generally, it is only what has been left from the day before that is fried. Cut it in small pieces about two inches square, dip them in melted butter, roll them in bread-crumbs, and fry them in hot fat. Serve hot, adding lemon-juice when the pieces of calf's head are on the dish.
En Tortue, or Turtle-like.—There are two ways of preparing calf's head en tortue:
1. When it is prepared and boiled as directed above, drain it dry, cut it in pieces as for frying it; put them in a saucepan with one ounce of butter, set on the fire, stir for two minutes, add nearly a pint of Madeira wine, simmer gently for about half an hour; dish the meat, add a little lemon-juice all over, and serve warm. Some quenelles of chicken may be placed all around, as a decoration; or a garniture of mushrooms.
2. Prepare and boil the calf's head; drain it dry and cut it in pieces about two inches square. Dish the pieces either mound-like, or around the dish, one lapping over the other, and turn the following over it, and serve warm: Put a financière garniture in a saucepan with a pint of Madeira wine, set on the fire and boil gently for about twenty minutes; take from the fire, spread over the pieces of calf's head, and serve.
Some hard-boiled eggs cut in four or eight pieces, lengthwise, may be placed all around the dish; or some pickled cucumbers, cut in fancy pieces, or some quenelles of veal or chicken.
HEART.
To prepare.—Soak it in lukewarm water for about three hours, trim it and free it from skin, blood, and small fibres; then drain and wipe it dry. Stuff or fill it with sausage-meat, to which you add previously two or three onions chopped fine.
To cook.—When thus prepared, envelop it in buttered paper, set on the spit before a good fire, baste often, remove the paper a few minutes before taking it from the fire, then serve warm with a piquante, poivrade, or ravigote sauce. It may also be served with a vinaigrette.
To bake.—When prepared as directed above, put it in a baking-pan; spread a little butter over, put a little water in the bakepan and set in a quick oven, baste and turn over two or three times, and when done, serve with the gravy and the same sauces as if it were roasted.