Testa Di Vitello Alla Sanseverino Calf's Head Recipe

Ingredients: Calf's head, sweetbread, fowl's liver, anchovies, herbs,

capers, garlic, bacon, ham, Malmsey or Muscat.



Boil and bone half a calf's head, and fill it with a stuffing made of

half a pound of sweetbread, a fowl's liver, two anchovies, a teaspoonful

of chopped herbs, a few chopped capers, and the calf's brains. Roll the

head up, stitch it together and braize it in half a tumbler of Malmsey

or Australian Muscat (Burgoyne's), half a cup of very good white stock,

some bits of ham and bacon, and a clove of garlic with two cuts. Cook it

gently for four hours and serve it with its own sauce. Do not leave the

garlic in longer than ten minutes.

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