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Classic
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page 57
POTTED CALF'S HEAD
Boil a calf's head or half a beef's head with a cow-heel until very tender. When
done, pick out all the bones and chop the meat and tendons very fine; strain the
liquor they were boiled in, and set it away to cool; skim off the fat and pour
the jelly over the meat. Season with a teaspoonful of black pepper, salt, and
thyme, powdered; boil all together for a few minutes, and pour into bowls or
jelly moulds. Serve with parsley. Add a little garlic if the flavor is liked.
COLLARED CALF'S HEAD WITH BRAINS. COLD DISH
Boil half, or the whole calf's head, as you require. Cover it with water and let
it simmer for two hours; take it up, remove the bones, and put them back into
the broth; let it continue to stew, adding to it sage leaves, and an onion. Cut
the meat of head and brains into a stew-pan, adding to it some slices of ham,
pepper and salt, the chopped tongue and an eschalot; let these cook two hours.
The brains should be beaten up with two eggs, before putting them in, which
should be the last thing. Then pour all in a mould and fill up with the liquor
from the head, which should be boiled to a jelly.
CURRY OF COLD ROAST FOWL
Take two large onions, two apples, two ounces of butter, a dessertspoonful of
curry powder or paste, half pint of gravy or soup-stock, one spoonful of lemon
juice and two tomatoes.
Fry the fowl and the onions in butter to a light brown color; stew the apples,
or fry them also. Put all,
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