Although calf’s head is seldom if ever dressed this way in England it is
about the best method; the glutinous substance of the head being so
relishing with this sauce, all French epicures patronise it. Take a
small calf’s head, lay it upon its skull on the table, open the under
part without cutting the tongue, take out the under jaw-bones carefully,
fold the cheeks under, tie it round with string, boil it three hours,
(as described in the last), when done lay it upon a cloth to drain,
untie the string, take out the tongue, peel it, put the point of a knife
in the middle of the skull bone, it will open with facility, take off
the two pieces of bone that cover the brains, and leave them exposed,
place the head upon a dish with one half of the tongue on each side,
(each person that partakes of it should be served with tongue and
brains); serve the following sauce in a boat: put two tablespoonfuls of
chopped eschalots, one of chopped parsley, one of chopped tarragon and
chervil, a quarter ditto of salt, a little pepper, six tablespoonfuls
of salad oil, and three ditto of common vinegar; mix all well together
and serve; each person should stir the sauce previous to helping
themselves to it, for by standing the oil will come to the top; the head
requires to be very hot, but the sauce quite cold.