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How to Cook a Cale's Head

Plunge a small, fresh, white calf's head into plenty of hot water for one minute; take it up, sharply and carefully rub it all over with a coarse towel so as to remove all remaining hairs; scrape both ears, then with a sharp knife carefully cut the flesh, starting from the centre of the head right down to the nostrils. Then bone it from top to base on both sides; remove the tongue, place the meat with the tongue in a saucepan with two quarts cold water and boil for five minutes. Drain and let cool. Trim off the white skin from the tongue and cheeks and cut the meat into twelve as nearly equal pieces as possible. Have in a stewpan two ounces flour, three pints cold water, one gill vinegar, half bunch parsley, two carrots cut in quarters, and one sliced white onion. Mix well with a wooden spoon for five minutes. Season with a tablespoon salt and half teaspoon white pepper. Cover the pan and slowly boil for two hours. Remove from the fire, lift up the pieces and drain on a cloth. Crack the frontal bone of the head open, carefully remove the brain and place it in cold water for five minutes; lift it up, and neatly remove all the skin, etc., adhering to it. Have a pint boiling water with a teaspoon salt and half gill vinegar in a saucepan; drop in the brain and boil for ten minutes; drain well and use as directed.