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Veal--Calf's Head, Hashed

Soak the head in water, boil it, not thoroughly, but until the meat may be cut clean from the bone. Take the meat off the bone on the best side, lay it in a dish, and cover it with crumbs of bread among which are a few herbs cut very small, with some pepper, salt, and nutmeg, and the yolks of two eggs. Set the dish before the fire, and keep turning occasionally that all parts of the meat may become brown. Slice the remainder of the head, peel and slice the tongue also. Put a pint of good gravy, or of the liquor in which the head was boiled, into a pan with an onion, a small bunch of sweet herbs, some salt, cayenne, shallot, a glassful of sherry, and a little oyster liquor. Boil these together for a few minutes; then strain the gravy over the meat, which should have been previously dredged with flour. Fresh or pickled mushrooms, truffles, morels, and two spoonfuls of ketchup should be added. Half the brains beaten up with flour and butter should be added, and the whole simmered together. The other half of the brains are to be beaten up with lemon-peel and parsley finely chopped, some nutmeg, mace, and an egg. These are to be fried in small cakes, also some oysters dipped in yolk of egg; with these and some good forcemeat balls the dish must be garnished. (See also recipes under CALF'S HEAD.)