Cassell's dictionary of cookery

Calf's Head Brawn, — Take half a large calf's head with the skin on. "Wash it well, take out the brains and the soft bone, and lay it in a pickle made of one pound of salt, a quarter of a pound of bay salt, half a pound of moist sugar, and one ounce of saltpetre, boiled in three quarts of water for twenty minutes, skimmed, and put aside until cold. Let it stand in this for eight days, turning it every day. Take it out, wash it well, and boil it gently until tender. Remove the bones, and put the meat while hot into a brawn-tin, flavouring it with salt, pepper, pounded mace, and a little cayenne. Put a heavy weight on it, and let it stand until firm. Turn it out and garnish with parsley. Time, three or four hours. Sufficient for six or seven persons. Calf's Head Cheese. — Take the remains of a cold calf's head, remove the bones, and chop all the meat — lean, fat, skin, and tongue — into small pieces. Put these into a stewpan with a little salt and pepper, the rind and juice of a lemon, a little powdered cinnamon, and all the brain-sauce that is left. Cover the whole barely with some of the liquor in which the head was boiled, and simmer it gently, stirring it every now and then, for twenty minutes. Remove the rind, and put the rest into a mould which has been soaked in cold water ; put a plate and weight over it, and when it is cold, turn out. It will make a nice breakfast or supper dish, or can be used for sandwiches. Probable cost, 2d., without the cold meat, &c. Sufficient, a small mould for a breakfast dish. Calf's Head, Collared (to serve cold). — Take a calf's head, properly prepared, re- i move the brains, and put it into boiling water i for a quarter of an hour to blanch it ; wash it j thoroughly, put it into cold water, and boil it j until the bones can be removed. Bone and lay it flat on the table, and sprinkle over it, in alternate layers, six table- spoonfuls of chopped parsley, some ground pepper, salt, and grated nutmeg, pink ham cut into slices, and the yolks of six eggs boiled hard, sliced, and dotted here and there. Roll the head as tightly as possible, tie it in a cloth, and boil it gently for four hours. Take it out, drain, and put it under a weight, and do not remove the cloth and bandages until it is cold. I Calfs Head, Collared (to serve hot). ' — Take a calf's head, properly prepared, blanch j and boil it until it is sufficiently tender to j remove the bones. When they are taken out, i lay the head on the table, and spread on it a { forcemeat made of the brain, the tongue, and ! some of the meat cut from where it is thickest, : mixed with a table-spoonful of chopped parsley, a tea-spoonful of thyme, a tea-spoonful of marjoram, the pounded yolks of three eggs boiled hard, two spoonfuls of brandy, and a little salt, pepper, and nutmeg. Roll the head as tightly I as possible, and tie it in a cloth, binding it with tape. Put it into a saucepan with sufficient stock to cover it, and add a carrot, a parsnip, j two or three onions, some slices of lemon, a i little thyme, four bay -leaves, and salt and pepper.