Calf's Head Collared Tete De Veau

Cleanse half a calf's head and lay it in strongly-salted cold water for twenty-four hours before cooking, changing the water occasionally; then remove the brains and eye, put the head into a clean cloth, place it in a stewpan, cover with cold water, just bring to the boil, then strain and rinse in cold water. Return the head to the pan, cover it with light rabbit or chicken stock, some white meat bones, six bayleaves, three sprigs each of thyme, parsley, basil, marjoram, four eschalots, two blades of mace; add one pound of bacon cut up in dice, twenty-four peppercorns, twelve cloves and twelve Jamaica peppers, and let it simmer for three and a half to four hours. Then carefully take up the head on a dish, remove the cloth, take out the bones, sprinkle over with Marshall's Coralline Pepper, a little salt, some chopped thyme, parsley, and bayleaf; place some good-coloured slices of cooked ox-tongue on the seasoning cut about a quarter of an inch thick (the tongue from the head can also be cut up and used in the same way); mask the slices of tongue over with the puree prepared as below, sprinkle over some of the seasoning as used for the head, arrange on the puree ten or twelve hard-boiled yolks of eggs, pressing them well in, roll up the head in the form of a cake or galantine (or it may be put in a cake-tin), and tie it up well with broad tape. Take the gravy prepared as below and pour it entirely over the head, place a dish on the head with a weight on the top, and leave it in a cool place till next day; then remove the dish and weight, and arrange the head on a dish, serving the jelly round if liked; garnish with a little raw green parsley, and serve for breakfast, luncheon, or for any cold collation.

Puree For Calf's Head

Pound one and a half pounds of cooked fat and lean ham with four peeled eschalots and rub it through a wire sieve, colour it a bright red with a little carmine, flavour with a little coralline pepper and two wineglassfuls of sherry, and use as directed above.

Gravy For Calf's Head

Mix three pints of the gravy freed from fat in which the head was cooked with three ounces of Marshall's gelatine, add to it half a pint of sherry, three bayleaves, the juice of two lemons, a teaspoonful of black and white peppercorns, and four whites of eggs; stir together over the fire till it boils, simmer for about twenty minutes, strain through a tammy, and use when cooling.

Croustades Of Calf's Brains Devilled Croustades De Cervelles De Veau A La Diable

Cut out into cutlet shapes some toasted and well-buttered slices of bread in thickness about a quarter of an inch, sprinkle with Gruyere cheese, put a slice of blanched calf's brains (vol. i.) on each, mask the slices with English and French mustard, and season with a dust of Marshall's Coralline Pepper; sprinkle a little more grated cheese and browned breadcrumbs on the top; put in the oven till the cheese begins to melt, then serve on a dish-paper and garnish with watercress salad. Use for luncheon dish or dinner savoury while quite hot.