'S HEAD BOILED. Clean it carefully and soak it in water, that it may
look very nice, and take out the brains for sauce. Wash them well, tie
them up in a cloth, with a little sage and parsley; put them into the
pot at the same time with the head, and scum the water while boiling. A
large head will take two hours, and when the part which joined the neck
becomes tender it is done. Take up the brains and chop them with the
sage and parsley, and an egg boiled hard. Put them into a saucepan with
a bit of butter, pepper and salt, and warm them up. Peel the tongue, lay
it in the middle of the dish, with the brain sauce round it. Strew over
the head some grated bread and chopped parsley, and brown it by the fire
in a separate dish, adding bacon, pickled pork, and greens.

CALF'S HEAD COLLARED. Scald the skin off a fine head, clean it nicely,
and take out the brains. Boil it tender enough to remove the bones, and
season it high with mace, nutmeg, salt, and white pepper. Put a layer of
chopped parsley, then a quantity of thick slices of fine ham, or a
beautiful coloured tongue skinned, and then the yolks of six nice yellow
eggs stuck here and there about. Roll the head quite close, and tie it
up tight, placing a cloth under the tape, as for other collars. Boil it,
and then lay a weight upon it.

CALF'S HEAD FRICASSEED. Clean and half-boil part of a head; cut the meat
into small bits, and put it into a tosser, with a little gravy made of
the bones, some of the water it was boiled in, a bunch of sweet herbs,
an onion, and a blade of mace. The cockscombs of young cockrels may be
boiled tender, and then blanched, or a sweetbread will do as well.
Season the gravy with a little pepper, nutmeg, and salt. Rub down some
flour and butter, and give all a boil together. Then take out herbs and
onion, and add a small cup of cream, but do not boil it in. Serve with
small bits of bacon rolled up and forcemeat balls.

CALF'S HEAD HASHED. When half boiled, cut off the meat in slices, half
an inch thick, and two or three inches long. Brown some butter, flour,
and sliced onion; and throw in the slices with some good gravy, truffles
and morels. Give it one boil, skim it well and set it in a moderate
heat to simmer till very tender. Season at first with pepper, salt, and
cayenne; and ten minutes before serving, throw in some shred parsley,
and a very small bit of taragon and knotted marjoram cut as fine as
possible. Send it up with forcemeat ba