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Calf's Head

It is better to order a calf's head a day or two before wanted. If only half a one is required, this applies more particularly; and a half is sufficient for a dinner for a small family. The heads are sold by butchers either skinned or unskinned, and if they are sent home unskinned great care must be taken to scrape the hair off as closely as possible. To do this the head must be put into water which is just upon the point of boiling, and remain there for a few minutes after it does so, then taken out and the hair scraped off with a blunt knife, the head divided, and the brains and tongue taken out. The head must be most carefully washed. The first thing to do, on receiving a calf's head, is to remove the brains, throw them into cold water for an hour, drain them, and boil them in salt and water for a quarter of an hour, and put them on one side. Put the head into cold water and wash it well, clearing the cavities inside with the fingers, lay it in fresh cold water, and leave it there to draw out the blood, etc. One of the choice bits of a calf's head lies deep in the socket of the eye. It is always best to cook a calf's head as soon as possible, and while it should be thoroughly cooked, it should not be overdone. It ought to be served in slices; and to secure this it should be bound with a little broad tape. When it is to be served, lay it, cheek upwards, on the dish as it comes from the water, or brush it over with beaten egg, dust bread-crumbs over it, and brown it. The brains and tongue should be sent to table with it, on a separate dish; and the addition of ham or bacon is considered by many persons an improvement. Calf's head is usually garnished with sliced lemon. Probable cost, 5s. to 9s.