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Calf's Head, Baked

Take half a calf's head. Prepare it as if for boiling, removing the brains and tongue. Let it simmer gently for half an hour, then take it out of the water, drain it, and fold it in a cloth to dry. Prepare a breakfast-cupful of finely-grated bread-crumbs, mix with them two salt-spoonfuls of salt, half a salt-spoonful of cayenne pepper, two dessert-spoonfuls of finely-shredded sage, and the same of parsley. Brush the head over with beaten egg, and strew the breadcrumbs, etc., over it; let it get dry, then repeat, the second time pouring hot butter over instead of brushing with egg. Fill the hollows of the eyes with crumbs. Bake the head in a good oven, basting it frequently with a cupful of sauce mixed with a dessert-spoonful of vinegar. The tongue and brains must be boiled separately, and cut into pieces, and a little time before the head is sufficiently baked, must be strewed with the crumbs and put into the oven to brown. Serve on a hot dish, with a little gravy round the meat, and oyster sauce in a tureen. Time to bake, two hours. Sufficient, half a head for four persons.