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Classic
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page 39
salt, make them in little cakes with the yelks of an egg, fry them a nice brown,
boil six eggs hard, leave one whole and divide the others exactly in two, have
some bits of paste nicely baked; when the head is taken from the oven, lay the
whole egg in the middle, and dispose the others, with the brain cakes and bits
of paste tastily around it. If it be wanted as soup, do not reduce the gravy so
much, and after stewing the head, serve it in a tureen with the brain cakes and
forcemeat balls fried, in place of the eggs and paste. The tongue should be
salted and put in brine; they are very delicate, and four of them boiled and
pealed, and served with four small chickens boiled, make a handsome dish, either
cold or hot, with parsley and butter poured over them.
TO GRILL A CALF'S HEAD.
CLEAN and divide it as for the turtle, take out the brains and tongue, boil it
tender, take the eyes out whole, and cut the flesh from the skull in small
pieces; take some of the water it was boiled in for gravy, put to it salt,
cayenne pepper, a grated nutmeg, with a spoonful of lemon pickle; stew it till
it is well flavoured, take the jowl or chop, take out the bones, and cover it
with bread crumbs, chopped parsley, pepper and salt, set it in an oven to brown,
thicken the gravy with the yelks of two eggs and a spoonful of butter rubbed
into two of flour, stew the head in it a few minutes, put it in the dish, and
lay the grilled chop on it; garnish it with brain cakes and broiled sweetbreads.
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