Prepare and dress the head as usual, and serve with a sauce à l’Indienne
(No. 45).
Great care should be taken in choosing Indian pickles, no sort are of
any service in cooking but the green prickly sort, when good they are
milder eating, a good flavour, and firm to the touch, but if very hot
and soft they are fit for nothing whatever.
Calf’s head may be served for entrées dressed as directed with sauce
currie (No. 46), and rice, separate, or sauce poivrade, piquante, or
tomates (Nos. 32, 27 and 37).