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CALF'S HEAD (a la Maitre d'Hotel)

Take the remains of a cold calf's head, and cut it into neat slices, leaving out the bones, etc. Make some maitre d'hotel sauce, consisting of half a pint of good melted butter, mixed with two dessert-spoonfuls of parsley boiled and chopped, the juice of a small lemon, and a little salt and pepper. Let this boil, then put in the pieces of calf's head, let them become quite heated, without boiling, and serve on a hot dish, garnished with sippets of toast.