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CALF'S HEAD, BOILED (with or without the skin)

Thoroughly cleanse a calf's head, remove the brains, and put it into boiling water for ten minutes, to blanch it. Take it out, and lay it in a deep saucepan with sufficient water to cover it; let it boil up, remove the scum very carefully as it rises, draw the pan to the side of the fire, and let it simmer very gently until ready. Wash the brains in two or three waters, remove the skin and the fibres which hang about them, and let them soak for an hour in cold salted water; pour that away, put them into a saucepan with some fresh water to which a table-spoonful of vinegar has been added, and boil them for a quarter of an hour. Take the scum off as it rises. Chop them rather coarsely, and put them into a saucepan with a cupful of good melted butter, a table-spoonful of sage leaves chopped small, the same of scalded and finely-minced parsley, a little salt and pepper, and the juice of half a lemon. Take out the tongue, skin it, trim it about the roots, and lay it in the middle of a hot dish with the brain sauce round it; keep it hot. The appearance of the calf's head will be improved if after it is taken up it is brushed over with egg, covered with finely-grated bread-crumbs, and browned. Slices of cut lemon are usually placed round the dish. A little boiled bacon or pickled pork is sent to table with it, as well as either parsley and butter, tomato or mushroom sauce, in a tureen. Time to boil, with the skin on, two and a half or three hours, according to the size; without, one and a half or two hours. Sufficient for seven or eight persons. The liquor in which it is boiled should be carefully preserved; for though a calf's head is insipid if eaten cold, it is excellent warmed, and for this the liquor would be needed.