Cassell's dictionary of cookery

Cut the remains of a cold calf's head into neat slices about a quarter of an inch in thickness and three or four inches square. Put two ounces of butter into a saucepan ; let it melt, then fry two large onions in it cut into dice, and when they are lightly browned take them out, and mix very smoothly with the butter, one tablespoonful of flour, and a pint of the liquor in which the head was boiled. Add the onion and two table-spoonfuls of pickled gherkins, chopped I small, then the pieces of cold calf's head. Let ' all simmer gently for two or three minutes; serve as hot as possible. A glass of sherry is an improvement. Probable cost, exclusive of the cold meat, 6d. Sufficient for four or five persons. Cairs Head, Hashed (another way).— Cut the remains of a cold calf's head into neat slices, dip them in egg and grated bread-crumbs, and put them aside until they are wanted. Place the bones, gristle, and trimmings into a saucepan with two pints of the liquor in which the head was boiled, and put with them an onion stuck with four cloves, a bunch of sweet herbs, and the thinly-peeled rind of half a lemon, with a little salt and cayenne. Let these simmer gently until reduced to half ; then strain the gravy, and mix it with any of the sauce or brains that may be left, and if these are not sufficient to thicken it, add a little rice flour. The addition of a little white wine is an improvement. Let these simmer gently together for ten minutes. Fry the pieces of meat which are already prepared, place them in the middle of the dish, and pour the gravy round them. The egg and bread-crumbs may be omitted, and the pieces of meat put in the sauce to warm, and little pieces of bacon warmed with it. Time, one hour to simmer the bones and gravy ; ten minutes to boil all together. Probable cost, 3d., exclusive of the cold meat. Sufficient for four or five persons. . Calfs Head, Mock Turtle Soup of. — Take half a calf's head with the skin on, remove the brains, wash it in two or three waters, and boil it gently for an hour and a half. Take off the skin, cut it and the flesh into pieces about an inch and a half square, and throw them into cold water. Drain, and put them into a saucepan, cover with stock, and let them simmer gently for another hour and a half. Put three quarts of nicely-flavored stock into a separate stewpan, and with it a tea-spoonful of minced thyme, a tea-spoonful of marjoram, four bay-leaves, three dessertspoonfuls of chopped parsley, half an ounce of whole pepper, half an ounce of salt, three onions with four cloves stuck in them, half a head of celery, and two table-spoonfuls of mushroom ketchup. Let these simmer slowly for two hours. Strain the liquor, thicken it with two table-spoonfuls of flour, mixed with a little cold water, and added gradually, then pour it into the same saucepan as the meat, add half a pint of sherry, eight or nine forcemeat balls (one for each person), the hard-boiled yolks of five eggs, and the juice of a lemon. Let all simmer for a few minutes, and serve. The forcemeat balls should be made by mixing CAL ( 100) CAL