Calf's Head Roasted Recipe

Good L--d! to see the various ways

Of dressing a calf's head.

SHENSTONE.



Wash and clean it well, parboil it, take out the bones, brains, and

tongue; make forcemeat sufficient for the head, and some balls with

breadcrumbs, minced suet, parsley, grated ham, and a little pounded veal

or cold fowl; season with salt, grated nutmeg, and lemon-peel; bind it

with an egg beaten up; fill the head with it, which must then be sewed

up, or fastened with skewers and tied; while roasting baste it well with

butter; beat up the brains with a little cream, the yolk of an egg, some

minced parsley, a little pepper and salt; blanch the tongue and cut it

into slices, and fry it with the brains, forcemeat balls, and thin

slices of bacon.



Serve the head with white or brown thickened gravy, and place the tongue

and forcemeat balls round it. Garnish with cut lemon. It will require

one hour and a half to roast.

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