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Classic
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page 40
TO COLLAR A CALF'S HEAD.
AFTER cleaning it nicely, saw the bone down the middle of the skull, but do not
separate the head, take out the brains and tongue, boil it tender enough to
remove the bones, which must be taken entirely out; lay it on a board, have a
good quantity of chopped parsley seasoned with mace, nutmeg, pepper and
salt--spread a layer of this, then one of thick slices of ham, another of
parsley and one of ham, roll it up tight, sew a cloth over it, and bind that
round with tape; boil it half an hour, and when cold press it. It must be kept
covered with vinegar and water, and is very delicious eaten with sallad or oil
and vinegar.
CALF'S HEART, A NICE DISH.
TAKE the heart and liver from the harslet, and cut off the windpipe, boil the
lights very tender, and cut them in small pieces--take as much of the water they
were boiled in as will be sufficient for gravy; add to it a large spoonful of
white wine, one of lemon pickle, some grated nutmeg, pepper and salt, with a
large spoonful of butter, mixed with one of white flour; let it boil a few
minutes, and put in the minced lights, set it by till the heart and liver are
ready, cut the ventricle out of the heart, wash it well, lard it all over with
narrow slips of middling, fill the cavity with good forcemeat, put it in a pan
on the broad end, that the stuffing may not come out; bake it a nice brown,
slice the liver an inch thick and broil it, make the mince hot, set the heart
upright in the middle of
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Classic
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