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Calf's Head, Fribourgoise

Prepare and cook a calf's head and dress on a dish, the tongue excepted. Place in a saucepan two gills demi-glace, a half gill white wine, six sliced vinegar pickles, a tablespoon capers, the tongue cut into small squares, half teaspoon chopped chives and half saltspoon cayenne pepper. Mix well and let boil ten minutes, pour sauce over calf's head and serve.