Herald and news. [volume] (West Randolph, Vt.) 1878-1943, 1900-02-15
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CALVES HEADS.
By Louis Role.

BA l-bulH lNNANr
In the following article shall attempt
10 r.oint the way to cooking several lh-
expensive but highly regarded dlshes'
Strangely enough l have found that the
ebpapness of these dishes has detracteo /
from rather than enhanced the deslr-
ableness Of them in the eyes oil Ihe
American. while abroad it makes thelll
doubIy sought We will, however, throw
away our prejudices for the present ana
try to cook calves heads as our Ensllsh
cousins do. and l hope eat this most
palatable food with as great a relish
While the English housewife or COOK
procures the head and bones it we may
he spared that. as our butcher VIII 90
the trick much more easily ana healS
than we as amateurs could hope TO 40.
Select a small head and having 1t boned
when It reaches your home place II IN
large pan of water so it may be thof-
oughly cleansed, after which, put IN
stewpan over the fire, with cold water
always. and when it comes to boil skim
it well. allowing II to boil for five or SIX
minutes: then take up and put II IN cola
water to cool Next drain the meat on
napkin and if the butcher did not cut T.
up divide il into pieces convenient Tor
serving and rub each piece thoroughly
| with lemon juice; then place il back III
| the stewpan with one carrot one onion
a few sprigs of celery, some parsley
| three or four cloves salt and pepper ana
| two or three cupfuls Of good stock or
| broth and simmer slowly for about two
hours When the pieces Of meat appear
| done drain on a napkin and serve with
| a parsley and butter sauce, or, II you
| prefer. make a brain sauce II the lat
| ter is desired cook the brains by boiling
lin vinegar and water and a little stock
| and when done add them to an ordinary
| cream sauce. In all cases pour the sauce
over the meat when serving. Another
nice way Of serving calfs head is with
piquante sauce. Prepare the head as
before by soaking in cold water and par
boiling and skimming, put into a stew
pan about one pound Of chopped beer
| suet, one carrot. one onion, some celery,
! three cloves and blade Of mace; stir
until the suet is melted, using wooden
spoon. add the pulp Of two lemons and
small handful Of flour, season with
salt and pepper, add enough water or
stock to moisten well, put in the meat
and boil gently for about two hours.
When done drain and serve with piq-
uante sauce.
This sauce may be made i'm the follow
ing way while the calls head is cooking:
Melt in a saucepan one tablespoonful OF
butter. add one small onion and one
small carrot chopped fine and cook for
III. fgNs
spoonful of -four, stir well and add one
small cupful Of vinegar the same
amount Of good rich stock salt and pep
per. a bit of thyme and simmer slowly
for half an hour; strain through a coarse
sieve and add six small sharp pickles
chopped fine.
If the calfs brains are not used IN
making a sauce they may be served as
a separate dish. and by many are con-
. sidered a delicacy. Try them in this
e way: Clean and boil gently I'm vinegar
and water as directed above and wher
drained cut into oval scollops and steer
them in a basin with little oil, vinegar
pepper and salt; then fry in batter a.
you would oysters and seSve with pig
: uante or provencale sauce. The calf'
ears may also serve as desirable dist
= II treated as follows: After they hav
! been boiled trim the ears scrape Off tn
= soft skin from the upper part and Ell
" each ear into four pieces lengthwise, pm
- them to steep in basin or stewpan witt
e two ta3lespGonfuls Of olive oil, one o
vinegar. two very small onions, a ba,
leaf and sprigs Of parsley with salt an
pepper to season. Just before Dime
time dip them i'm light batter and fry Il
deep fat to a rich brown, Serve wit
- | tomato sauce