Stewed Calf’s Head
Take a fine, large calf’s head; empty it; wash it clean, and boil it till it is quite tender, in just water enough to cover it. Then carefully take out the bones, without spoiling the appearance of the head. Season it with a little salt and cayenne, and a grated nutmeg. Pour over it the liquor in which it has been boiled, adding a jill of vinegar, and two table-spoonfuls of capers, or of green nasturtion seeds, that have been pickled. Let it stew very slowly for half an hour. Have ready some forcemeat balls made of minced veal-suet, grated bread-crumbs, grated lemon-peel, and sweet marjoram,—adding beaten yolk of egg to bind the other ingredients together. Put in the forcemeat balls, and stew it slowly a quarter of an hour longer, adding some bits of butter rolled in flour to enrich the gravy. Send it to table hot.