_How to prepare._--When the hair is off and the whole head well cleaned
(this is generally done by butchers; but if not, throw the head in
boiling water for five minutes and scrape the hair off with a knife
immediately after taking it from the water), put it then in cold water
for twenty-four hours in winter and ten in summer, changing the water
two or three times.
_To boil._--It may be boiled whole or after it is boned. If boiled
whole, cut a hole on the top of the head and take off the brain without
breaking it; put it in cold water immediately and as directed. Then set
the head on the fire in a saucepan, covered with cold water, salt, one
onion sliced, half a lemon, four stalks of parsley, one of thyme, a
bay-leaf, two cloves, two cloves of garlic, ten pepper-corns, and two
tablespoonfuls of vinegar; boil gently till done. Bone it before using
it.
When boiled after being boned, the brain is taken off in the same way as
above and put in cold water also; then the tongue is cut out and boiled
with the skin of the head, etc., with the same seasonings as when boiled
whole. It is then ready for use, but leave it in the water till wanted;
it would become tough if exposed to the air.
_In Poulette._--Put about two ounces of butter in a saucepan, set it on
the fire, when melted turn in one tablespoonful of flour; stir, and as
soon as it commences to turn yellow add half a pint of broth, stir
again, and when thickening, add the calf's head cut in rather large
dice, give one boil, take from the fire, add the yolk of an egg and
about a teaspoonful of chopped parsley, stir, give another boil, and
serve.
_In Vinaigrette._--Leave it in the water till perfectly cold; or, if
wanted immediately, as soon as boiled, take it off and put in cold water
to cool, and use. Cut the head in large dice and serve it with oil,
vinegar, salt, pepper, mustard, and parsley chopped.
_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 _maitre d'hotel_ 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 _financiere_ 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.