Cook and prepare a calf’s head as directed in the Removes (No. 462);
only for entrees you must cut much smaller pieces, and of course you
require a much smaller quantity of sauce. I have merely repeated it here
to show that it may be served as an entrée; but great care must be taken
in boiling the head, for if not done enough it is not eatable, and if
done too much it would be impossible to dress them on your dish. Care
must also be taken in dishing up to make it look graceful, and it cannot
be served too hot.