Boiled Calf's Head

Split the head into two parts and remove the brains. Wash the brains in three waters and lay them for an hour in cold salted water.

Next, wash the head clean and soak it in tepid water until the blood is well drawn out.

Put it in cold water on high heat. When it boils, remove the scum and simmer gently until a straw can be run through it. A head with the skin will take 3 hours, if large. One without the skin should take 2 hours.

Scald the brains by pouring boiling water over them. Take them out and remove the skin or film. Put them in plenty of cold water and simmer gently for 15 minutes.

Chop them slightly, then stew them in sweet butter. Add a half teaspoon of lemon-juice as desired, and a little salt.

When done, skin the tongue, lay it in the center of the dish, and the brains around it. Send the head to the table very hot, with drawn butter poured over it, and with more in the tureen.