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Veal--Calf's Head, Plain

Take a nice calf's head and bone it, that is to say, take off the bones of the lower jaw and of the nose, which cut off as close to the eyes as possible. Then put this into a large vessel with warm water to wash and disgorge the blood, or otherwise the head will look reddish. Then blanch thoroughly, and let it cool. Now make a white stock in the following manner. Melt over the fire four ounces of finely-chopped beef suet. When clear add four ounces of finely-chopped beef suet. When clear add four ounces of flour, a gallon of water, two onions sliced, three cloves, a clove of garlic, two bunches of herbs, two table-spoonfuls of vinegar, and plenty of pepper and salt. Stir the preparation over the fire. When boiling put in the calf's head and tongue, lay a round of paper over the pan, and simmer for two hours and a half. When done, drain them. Take out the tongue, flay it, and then replace it in the head. A calf's head must be served up quite hot, with the sauce called au pauvre homme (poor man's sauce), namely, minced shallots and parsley, vinegar, salt and pepper, and the brains well minced. (See also recipes under CALF'S HEAD.)