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Calf's Head Cheese

This tasty preparation can be produced with any remains of cold, cooked calf's head, as follows: Cut the meat into moderate-sized pieces, place them in a saucepan with some brains or brain sauce, pour in a wineglassful of Madeira or sherry, one or two tablespoonfuls of vinegar, and sufficient calf's head stock to cover; sprinkle in some salt, pepper, and powdered sage, and add a lump or two of sugar. When boiling move the stewpan to the side of the fire, and allow the contents to simmer gently, keeping them thoroughly stirred. When the liquor has reduced to a jelly, place the cheese in a mould, and leave it until cold and stiff. When ready to serve turn it out onto a folded napkin or an ornamental dish paper, on a dish.