the head has been thoroughly cleaned, and the brains
removed, soak it in warm water to blanch it. Lay the brains also into
warm water to soak, and let them remain for about an hour. Put the head
into a stewpan, with sufficient cold water to cover it, and when it
boils, add a little salt; take off every particle of scum as it rises,
and boil the head until perfectly tender. Boil the brains, chop them,
and mix with them melted butter, minced parsley, pepper, salt, and
lemon-juice in the above proportion. Take up the head, skin the tongue,
and put it on a small dish with the brains round it. Have ready some
parsley and butter, smother the head with it, and the remainder send to
table in a tureen. Bacon, ham, pickled pork, or a pig's cheek, are
indispensable with calf's head. The brains are sometimes chopped with
hard-boiled eggs, and mixed with a little Bechamel or white sauce.

_Time_.--From 1-1/2 to 2-1/4 hours.

_Average cost_, according to the season, from 3s. to 5s.

_Sufficient_ for 6 or 7 persons.

_Seasonable_ from March to October.

_Note_.--The liquor in which the head was boiled should be saved: it
makes excellent soup, and will be found a nice addition to gravies, &c.
Half a calf's head is as frequently served as a whole one, it being a
more convenient-sized joint for a small family. It is cooked in the same
manner, and served with the same sauces, as in the preceding recipe.

HASHED CALF'S HEAD (Cold Meat Cookery).

878. INGREDIENTS.--The remains of a cold boiled calf's head, 1 quart of
the liquor in which it was boiled, a faggot of savoury herbs, 1 onion, 1
carrot, a strip of lemon-peel, 2 blades of pounded mace, salt and white
pepper to taste, a very little cayenne, rather more than 2
tablespoonfuls of sherry, 1 tablespoonful of lemon-juice, 1
tablespoonful of mushroom ketchup, forcemeat balls.

_Mode_.--Cut the meat into neat slices, and put the bones and trimmings
into a stewpan with the above proportion of liquor that the head was
boiled in. Add a bunch of savoury herbs, 1 onion, 1 carrot, a strip of
lemon-peel, and 2 blades of pounded mace, and let these boil for 1 hour,
or until the gravy is reduced nearly half. Strain it into a clean
stewpan, thicken it with a little butter and flour, and add a flavouring
of sherry, lemon-juice, and ketchup, in the above proportion; season
with pepper, salt, and a little cayenne; put in the meat, let it
_gradually_ warm through, but not boil more than _two_