Calf's Brains.
Beat up the brains with a little lemon-peel cut fine, a little nutmeg grated, a little mace beaten, thyme and parsley.
Shred fine the yolk of an egg, and dredge with flour. Fry in little flat cakes and lay on top of the baked head.
If for soup, mix in one-half the brains with the soup while the soup is boiling, and make the other in cakes and lay together with forcemeat balls in the soup.—Mrs. R.
Calf's Head.
Split the head, take out the brains, boil till it will fall to pieces. Cut it up fine and season with pepper, salt and nutmeg to the taste; add one-quarter pound of butter, wineglassful wine, and the brains, which are not to be boiled with the head. Put in a dish and bake with or without paste.—Mrs. J. D.
Baked Calf's Head.
Boil until tender, then cut into pieces and put into a deep dish with pepper, salt, a few cloves, mace, a little thyme.
A spoonful butter with flour, well mixed through the meat, a layer of bread crumbs on top. Then add a wineglass of wine and fill up the dish with the water the head was boiled in, and bake three-quarters of an hour. Garnish with forcemeat balls and rings of hard-boiled eggs, just before sending to the table.—Miss N.
Veal Daube.