Calf's Head Recipe

Boil the head two hours, together with the lights and feet. Put in the

liver when it has boiled an hour and twenty minutes. Before the head is

done, tie the brains in a bag, and boil them with it; when the brains

are done, take them up, season them with salt, pepper, butter, and sweet

herbs, or spices if you like--use this as a dressing for the head. Some

people prefer part of the liver and feet for dressing--they are prepared

like the brains. The liquor that the calf's head is boiled in, makes a

good soup, seasoned in a plain way like any other veal soup, or seasoned

turtle fashion. The liquor should stand until the next day after the

head is boiled, in order to have the fat rise, and skimmed off. If you

wish to have your calf's head look brown, take it up when tender, rub a

little butter over it, sprinkle on salt, pepper, and allspice--sprinkle

flour over it, and put before the fire, with a Dutch oven over it, or in

a brick oven where it will brown quick. Warm up the brains with a little

water, butter, salt, and pepper. Add wine and spices if you like. Serve

it up as a dressing for the head. Calf's head is also good, baked. Halve

it, rub butter over it, put it in a pan, with about a quart of water;

then cover it with a dressing made of bread soaked soft, a little

butter, an egg, and season it with salt, pepper, and powdered mace.

Slice up the brains, and lay them in the pan with the head. Bake it in a

quick oven, and garnish it with slices of lemon, or force meat balls.