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Classic
Cook Books
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page 25
To boil a Calf's Head.
The head must be picked very clean, and soaked in a large pan of water a
considerable time before it is put into the pot. Tie the brains up in a cloth,
and put them into the pot at the same time with the head; scum the pot well;
then put in a piece of bacon, in proportion to the number of people to eat
thereof. You will find it to be enough by the tenderness of the flesh about that
part that joined to the neck. When enough, you may grill it before the fire, or
serve with melted butter, bacon, and greens; and with the brains beat up with a
little butter, salt, pepper, vinegar, or lemon, sage, and parsley, in a separate
plate, and the tongue slit and laid in the same plate, or serve the brains
whole, and the tongue slit down the middle.
To boil Lamb.
A leg of Lamb of five pounds will not be boiled in less than an hour and a
quarter; and if, as it ought to be, it is boiled in a good deal of water, and
your pot be kept clean scum'd, you may dish it up as white as a curd. Send it to
table with stewed spinach; and melted butter in a boat.
To boil a Neat's Tongue.
A dried tongue should be soaked over night; when you dress it, put it into cold
water, and let it have room; it will take at least four hours. A green tongue
out of the pickle need not be soaked, but it will require nearly the same time.
An hour before you dish it up, take it out and blanch it, then put it into the
pot till you want it; this will make it eat the tenderer.
To boil a Ham.
A ham requires a great deal of water, therefore put it into the copper cold, and
let it only simmer
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