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Boiled Calf's Head

Plunge a fine, fresh, white calf's head into hot water, leaving it for one minute, lift it out and sharply rub it all over with a rough towel in order to remove all remaining hairs. Carefully cut the flesh, beginning at the center of the head, right down to the nostrils. Then, with a very sharp knife, bone it from the top to the base on both sides. Place in a saucepan two tablespoonfuls of flour, one gill of vinegar, one medium-sized, well cleaned and sliced carrot, one sound peeled onion, eighteen or twenty whole peppers and two or three pinches of salt. Pour in very gradually two quarts of cold water, briskly stirring until all is added. Cut up half of the head into six equal pieces, add them to the broth, as also the other whole half, and let all cook together over a moderate fire for an hour and a half. Lift up the pieces and the half head and place the six pieces on a dry napkin. Have ready a hot dish with a folded napkin over it, tastefully dress the six pieces on it, decorate with parsley or greens, and serve with any desired sauce. Place the remaining half head in a stone jar, strain the broth over it and preserve it in a cool place for any purpose desired.

Boiled Calf's Head with Vinaigrette Sauce Proceed the same as for boiled calf's head, laying a folded napkin on the dish and fixing thereon the half of the head. Decorate with parsley leaves, and serve with one pint of vinaigrette sauce in a sauceboat.