Cassell's dictionary of cookery

Stir the preparation over the fire till it thickens, but on no account allow it to boil, and at the last squeeze in the juice of half a lemon. Serve on a hot dish. Time, half an hour. Probable cost, without the cold meat, Is. 3d. Sufficient for four or five persons. Calf's Head (a la Maitre d'Hotel).— Take the remains of a cold calf's head, and cut it into neat slices, leaving out the bones, &c. Make some Maitre d'Hotel sauce, consisting of half a pint of good melted butter, mixed with two dessert-spoonfuls of parsley boiled and chopped, the juice of a small lemon, and a little salt and pepper. Let this boil, then put in the pieces of calf's head, let them become quite heated, without boiling, and serve on a hot dish, garnished with sippets of toast. Calf's Head (a la Maitre d'Hotel), another way. — Take the remains of a cold calf's head, and cut it into neat slices, leaving out the bones, &c. Make a sauce consisting of half a pint of good melted butter, mixed with half a pint of stock, a little salt and cayenne, a table-spoonful of vinegar, a dessert-spoonful of mushroom ketchup, or, if they can be got, a dozen small stewed mushrooms. Let these boil together, then draw the sauce from the fire for a couple of minutes, and add, very gradually, the yolks of CAL (97) CAL two eggs mixed with a cupful of cream or milk, Stir the mixture over the fire for a minute or two, but on no account allow it to boil, put in the pieces of cold calf's head, and serve on a hot dish. Time, to make the sauce, twenty minutes. Probable cost of sauce, if made with milk, 9d. Sufficient for a pint and a half of sauce. Calf's Head (a la Sainte Menehould). — Take the remains of a calf's head boiled in the usual way. Cut them into slices, and pour over these a sauce prepared as follows : — Dissolve an ounce of butter over the fire, and mix smoothly ■\vith it half a desseit-spoonful of flour ; add a little salt and pepper, a table-spoonful of strained lemon-juice, and as much nicely-flavored stock as will make the sauce as thick as cream. Simmer this sauce over the tire for a few minutes. Draw the saucepan to the side, let its contents cool for half a minute, and stir into these the well-beaten yolks of three eggs. Cover the calf's head and the sauce with a thick layer of bread-crumbs. Pour over these a little claiified butter, and more bread-crumbs. Place the dish in a Dutch oven, brown the surface before the fire, and serve with sauce piquante. Time to make the sauce half an hour. Sufficient for six or eight persons.