Calf’s Head Roasted
Good L—d! to see the various ways
Of dressing a calf’s head.
Shenstone.
Wash and clean it well, parboil it, take out the bones, brains, and tongue; make forcemeat sufficient for the head, and some balls with breadcrumbs, minced suet, parsley, grated ham, and a little pounded veal or cold fowl; season with salt, grated nutmeg, and lemon-peel; bind it with an egg beaten up; fill the head with it, which must then be sewed up, or fastened with skewers and tied; while roasting baste it well with butter; beat up the brains with a little cream, the yolk of an egg, some minced parsley, a little pepper and salt; blanch the tongue and cut it into slices, and fry it with the brains, forcemeat balls, and thin slices of bacon.
Serve the head with white or brown thickened gravy, and place the tongue and forcemeat balls round it. Garnish with cut lemon. It will require one hour and a half to roast.