Calf's head should be cleansed with very great care; particularly
the lights. The head, the heart, and the lights should boil full two
hours; the liver should be boiled only one hour. It is better to leave
the wind-pipe on, for if it hangs out of the pot while the head is
cooking, all the froth will escape through it. The brains, after being
thoroughly washed, should be put in a little bag; with one pounded
cracker, or as much crumbled bread, seasoned with sifted sage, and
tied up and boiled one hour. After the brains are boiled, they should
be well broken up with a knife, and peppered, salted, and buttered.
They should be put upon the table in a bowl by themselves. Boiling
water, thickened with flour and water, with butter melted in it, is
the proper sauce; some people love vinegar and pepper mixed with the
melted butter; but all are not fond of it; and it is easy for each one
to add it for themselves.