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Baked Calf's Head

Clean and boil a calf's head until tender, cut it in two and temporarily set aside the best half. Remove the meat from the other half, cutting it into uniform pieces about the size of an oyster. Over the uncut half, place bits of butter as large as hickory nuts; sprinkle with pepper and then dredge with flour until it is white. Now place it in a dripping-pan on bars or muffin rings, pour in a cup of water, put it into a hot oven, turn occasionally so that it will brown evenly, basting once or twice. In the meantime dip the cut pieces in flour or batter and fry a delicate brown in hot lard or beef dripping; season with salt, pepper and slices of lemon, if liked. Remove the roast to a hot dish, lay the fried pieces around it and cover with a tin to keep it warm. Put the gravy from the dripping-pan into the pan the pieces were fried in, add the lemon slices and one tablespoon of browned flour; also, if needed, a little hot water. Boil up once, strain and serve with the meat.