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Calf'S Head A L'Anglaise

Procure a fine, fat, white, scalded calf's head; bone it in the manner described for preparing mock-turtle soup; then put in a large panful of cold water, in order that it may be thoroughly cleansed, after which, put on fire in a large stewpan with cold water, and as soon as it boils, skim it well; then let it boil five minutes; take up and put into cold water to cool. Next, drain it on a napkin, cut the ears out, leaving sufficient base around them to allow them to stand up; cut the cheeks, etc., into pieces two inches square, and pare off any rough cuticles there may be about them. Rub each piece of calf's head with lemon juice; place the whole, including the tongue, in a large stewpan, with carrot, onion, celery, parsley roots, sweet basil, a garnished fagot of parsley and four cloves, and two blades of mace; moisten with half bottle of sherry or Madeira, and two ladlesful of good white stock, and set the whole to braize gently on a moderate fire for two hours. When the pieces of calf's head are done, drain them upon a napkin, and dish them up in a close circle round the tongue, which has been trimmed, glazed, and placed in the center of dish. Then cut the brains into scollops, and place them in the flanks, and at each end place the ears, trimmed and curled; pour some parsley and butter over the remove, and send to table.