tock.

Boil half a calf's head, bone it and fill it with a stuffing made of
four ounces of calf's liver, well chopped up and pounded in a mortar;
two ounces of bacon, one ounce of suet, three truffles, six almonds,
three olives, six coriander seeds, six capers, the calf's brains, a
pinch of spice and a teaspoonful of chopped herbs. Roll up the head, tie
it up and put it into a stewpan with some bits of bacon, ham, and very
good stock, and stew it slowly. Serve with Neapolitan sauce (No.12), or
with tomato sauce piquante (No. 10).

No. 107. Testa di Vitello alla Pompadour (Calf's Head)

Ingredients: Calf's head, calf's brains, cream, eggs, truffles,
cinnamon, stock, butter, Parmesan.

Boil and bone half a calf's head and fill it with a stuffing made of the
calf's brains, a gill of cream, the yolks of two eggs, two truffles cut
up, a little chopped ham, and a tiny pinch of cinnamon. Boil it in good
stock, and when it is sufficiently cooked take it out and mask it all
over with a mixture of butter, yolk of egg, and a tablespoonful of
grated Parmesan, then brown it in the oven and serve hot.

No. 108. Testa di Vitello alla Sanseverino (Calf's Head)

Ingredients: Calf's head, sweetbread, fowl's liver, anchovies, herbs,
capers, garlic, bacon, ham, Malmsey or Muscat.

Boil and bone half a calf's head, and fill it with a stuffing made of
half a pound of sweetbread, a fowl's liver, two anchovies, a teaspoonful
of chopped herbs, a few chopped capers, and the calf's brains. Roll the
head up, stitch it together and braize it in half a tumbler of Malmsey
or Australian Muscat (Burgoyne's), half a cup of very good white stock,
some bits of ham and bacon, and a clove of garlic with two cuts. Cook it
gently for four hours and serve it with its own sauce. Do not leave the
garlic in longer than ten minutes.

No. 109. Testa di Vitello in Frittata (Calf's Head)

Ingredients: Calf's head, eggs, Parmesan, ham, pepper, butter, croutons.

A good rechauffe' of calf's head may be made in the following manner:
After the head has been well boiled in good stock, cut it into slices
and mask these with a mixture of eggs well beaten up, grated Parmesan,
pepper, and chopped ham. Fry in butter, and garnish with fried parsley
and fried croutons. Serve with a sauce made of a quarter of a pint of
good Bechamel (No. 3) and a dessert-spoonful of New Century sauce.

No. 110. Zampetti (Calves' Feet)

Ingredients: Calves' or