Cassell's dictionary of cookery

table-spoonful of flour very smoothly with the butter left in the pan, and add gradually to this a breakfast-cupful of the liquid in which the head was first boiled, and a wine-glassful of sherry or Madeira. Season the liquor with the juice of half a lemon, and a little cayenne. When this sauce is quite smooth, pour it over the meat, and let all simmer together for about ten minutes. Arrange the meat nicely on a hot dish, and pour the sauce round it. Garnish either with brain cakes or toasted sippets. Time, to boil calf's head, one hour and a half. Sufficient for eight or nine persons. Calfs Head Ragout (another way).— Wash half a calf's head thoroughly, and boil it for about three hours. Take it up, drain it, and score the outside skin in diamonds. Brush it over with well -beaten egg, and strew over that a cupful of finely -grated bread-crumbs, a tablespoonful of chopped parsley, a tea-spoonful of powdered thyme, a tea-spoonful of salt, and half a salt- spoonful of cayenne. Put it in ;t hot oven, or place it before the fire to brown, and, before sending it to table, squeeze over it the juice of a large lemon, and cover completely with melted butter. Sufficient for four or five persons. Calf's Head, Roasted.— Wash a calf's head, remove the brains and the tongue, and simmer it gently for three-quarters of an hour. Take it out of the saucepan, and fill it with good veal forcemeat. Sew it up, or fasten it securely with skewers, bind it with tape, and put it down to roast. Baste it constantly, serve good gravy with it, and, before sending it to table, squeeze the juice of a lemon over it. Boil the tongue and brains, and serve them on a separate dish, with a few rashers of bacon round them. Time to roast, two hours. Sufficient for eight or nine persons. Calf's Head Soup.— Take half a calf's head, properly prepared, and as fresh as it can be got. Wash well, and soak it in cold water for a couple of hom-s. Take it out, drain it, and put it in a saucepan with three quarts of cold water, and let it simmer gently for three hours, when it may be taken out, and set on one side until wanted. Put two leeks, two carrots, two turnips, all peeled and sliced, two onions with four cloves stuck in them, a bunch of parsley, a sprig of thyme, half a dozen peppercorns, and a little salt into the liquor. Let these stew gently for another hour, and keep skimming all the time. Strain the soup, and remove the fat, which must be put into a frying-pan, melted, and two large onions sliced into it. Let these brown, add a little of the liquor, and mix with them, gradually and very smoothly, three 'table-spoonfuls of rice flour, and a saltspoonful of the essence of anchovies. Add the rest of the liquor, little by little, and the calf's head cut into pieces about an inch and a half square, and let all boil together for five or six minutes. Serve with toasted sippets. Probable cost. Is. 8d. per quart. Sufficient for seven or eight persons. Calf's Head, To Carve.— Commence by making long slices from end to end of the CAIi ( 101 ) CAL cheek, cutting quite through, to the bone, according to the dotted lines from a to k. With each of these slices serve a cut of what CALFS HEAD FOR CARVING.