Herald and news. [volume] (West Randolph, Vt.) 1878-1943, 1902-04-03
cALF'S HEAD PASTRY.
A Dish That Is Not Only PaIatable
But Very Nutritious and
inexpensive.

A calf's head is one of the most nutri-
tious pieces of meat to be had for the
price, but it requires considerable time
and care to prepare it as it ought TO
be prepared. A most delicious pastry
can be made of tia pastry equal in
every way to the famous yenison pas
try with which the Friar Tuck RECALLED
the king, says the New York Tribune.
The pastry of calls head is made
in very much the same way as a ven.
ison pastry. From the other half of
the head croquettes or salad can be
made, as only half a head is neces-
sary for pastry. The tongue and the
brain may be used in the pastry, and
the croquettes are served separately
if the family is small.
A calf's head in spite of the amount
of good meat it holds, seldom costs
more than 40 cents. 1t is sold in this
way instead of by the pound, on ac-
count of the large weight of bone. 1t
is generally freed from hair and the
eyes removed, but the skin is never re-
moved except by some ignorant butch
| ers who do not understand how to pre-
pare it for market. The skin is a yalu-
able part of the head, and should never
be removed. As soon as the head is cut
from the animal, wash it in cold water,
rub it well with powdered rosin, and
then dip it in boiling water for about
| three minutes. This will generally
loosen the hairs so they can be easily
scraped off without injuring the skin.
/ After the skin is clean soak the head
in plenty of cold water, to remove the
blood. When sold in the markets a
calls head is free from hair and needs
no cleaning. The only thing neces-
sary to do in that case is TO plunge it
/ for a moment into boiling water and
/ then rub it with coarse towel TO re-
move any hair that may be clinging to
+ It. Begin in the center of the head
/ and cut down TO the nostrils. Remove
/ the braius-for a dish by themselves
+ or for use in the pastry-and cut out
/ the tongue. Bone the side you will use
4 for the pastry and cut it into pieces
! leaving the other half entire.
/ Mix two tablespoonfuls of -four with
a half cupfuI Of vinegar. and add slow
+ ly two cupfuls Of cold water, stirring
all the time Add TO this foundation
one well scraped carrot, one onion
| peeled, is black peppercorns and q Ia
4 bespoonful of salt. Finally add the
] pieces Of calls head, thu tongue, the
bones and the other half of the head,
and let them simmer slowly for three
hours. skim the broth, put the tongue
and the pieces Of calls head on plate
/ together, and lay the other half Of the
head in a large stone pot, pouring the
broth over 1t, and set it away for use
later II you DO not intend to make the
pastry the same day, the pieces of calls
head also may be left in the broth to
cool until needed.
When you are ready TO make the
! pastry, skin the tongue and chop itinto
4 fine pieces, and cut the pieces of calf's
/ head into suitable size. There should
be about a quart with the chopped
/ tongue. Put two tablespoonfuls of
+ butter into a frying pan, add heaping
/ tablespoonful Of -four and stir in a
pint of the stock in which the calf's
/ head was cooked. Let the mixture cook
I a moment; add teaspOonful of onion
/ Juice and a teaspoonful Of parsley, and
pour the mixture into a deep stone
ware pudding dish, putting a small cup
in the center. Make a pastry cover Of
/ two cupfuls Of flour in which a large
teaspoonful Of baking powder has been
sifted Put in a eupful Of butter. and
wet the pastry with ice water and roll
/ il out about an eighth of an inch thick.
Cover the pie and bake il in a very hot
oven. SO the crust viii become crisp
and rich brown in color. Serve crisp
and white celery with this pastry.
Sometimes a heaping tablespoonful OF
cooked ham is chopped and scattered
through the pie before the cover Is put
on and the pie baked
Calls head may be served after Il
is boiled as dish by itself instead Of
being made into a pastry. 1t IS served
with a tomato sauce or a poulette
sauce Melt a teaspoonful Of butter,
add a tablespoonful Of -four and then a
pint of the stock the calf's head was
cooked in. Let the sauce boil up, drain
it where it will not cook, and add the
yolks of two eggs mixed with little
Of the hot mixture, the juice of small
lemon and a teaspoonful Of parsely.
The calls head may also be pressed
cold in vinaigrette sauce.
sunshine and sleep.
Sleepless people-and there are