Cassell's dictionary of cookery

Let it boil gently for three hours, then take it out of the cloth, and pour round ! it a sauce made of a pint of the liquid in which I it was boiled, mixed with a table-spoonful of I chopped mushrooms, a table-spoonful of chopped gherkins, and a little lemon-juice. Sufficient j for seven or eight persons. j Calf's Head Collops. — Cut a cold calf's head into small neat slices about the third of an inch in thickness. Strew over these a large dessert-spoonful of minced parsley and a little salt and cayenne. Make some good thick batter, dip each piece of meat into it, and fry it in boiling butter or oil until nicely browned. Serve the collops very hot, piled high in a dish, and accompanied with lemonjuice and cayenne. Time to fry, ten minutes. Probable cost, 6d., without the cold meat. Sufficient, allow two or three collops for each person. j Calf's Head, Curried.— Cut up the remains of a calf's head into pieces about an inch square, and lay them on one side. Put a piece of butter about the size of a large egg into a saucepan ; let it melt, then slice into it two large onions, and fry them until lightly browned on both sides ; take them out, and stir a dessert-spoonful of curry powder gradually and smoothly into the butter, and afterwards a small cupful of good stock, When the sauce is quite smooth, add the cold calf's head and onions ; let the mixture boil ten minutes, and just at the last squeeze in the juice of half a lemon. Put it into the centre of a dish, with a border of rice round it, boiled as for other curries. If necessary, a little more stock may be added, but curries should not be watery. Probable cost, exclusive of the cold meat, 6d. Sufficient for four persons. Calf's Head, Dappled.— Boil a calf's head until the bones come out easily ; take them out, and lay the flesh on a dish, with another dish over it, and a weight on that, so that the head may be oval and flat. When cold, divide it into halves. Brush it over with wellbeaten eggs, and over one half strew finelygrated bread-crumbs mixed with salt and cayenne, and over the other, finely-grated bread-crumbs with an equal quantity of finelychopped parsley and sage. Bake it in a good oven until it is lightly browned, basting it frequently with a little stock. Serve it on a hot CAL (09) CAL dish, and send it to table with two tureens of sauce — one of parsley and butter; and the other made of half a pint of good gravy mixed with the brains boiled and chopped small, a flavouring of salt and cayenne and a squeeze of lemon-juice. Time to bake, three-quarters of an hour. Sufficient for six or eight persons.