New-York tribune., 1903-01-12
CAIFS HEAD DISHES.

There are few cooks in the present day who
derstand how to make of calfs head intelli-
gently. It is very expensive meat, al
though there is a great deal Of bone in proportion
TO the amount of meat AT least two wholesome
dishes of meat may be obtained from one head. The
cost Of calfs head In New-York markets is seldom
than 40 cents
The mock turtle soup formerly made from calfs
head is seldom seen to-day, never on the dinner
table since thin consomrne, cream and pure soups
have been decreed the only proper soups to pre-
cede as heavy a meal dinner. There are otner
things which may be done with the meat Of calf's
head. Il may be made into stew Ia terrapin, or
it may be made into delicious pastry that recalls
the richness of those venison pasties which Robin
Hood is tabled TO have made Of the kings own
meat and served TO him
In New-York markets calfs head IS purchased
already scraped and cleaned. All that is necessary
to do is to scald it and rub it with coarse cloth
TO any remaining hairs In the country the
housekeeper often has to attend TO cleaning ana
splitting the calfs head herself When the calf $
head is ready carefully cut the flesh from the
middle Of the head straight down TO the nostrils;
then with a keen knife bone the head MIX
two tablespoonfuls OF -four in a little water with
gill of vinegar. medium sized carrot sliced
and one onion, also sliced Add eighteen whole
peppers tablespoonful of salt and two quarts Of
cold water. Boil the bones OF the head with this
mixture three hours, merely letting 1t simmer
after it has begun to boil At the end Of this time
skim out the bones and throw them away. and add
an hour and half longer. Set the meat away with
the broth poured over il, to cool
To cook part of the caIfs head la terrapin
take about one-half the meat and cut il into small
pieces There should be little over pint OF the
cold meat. Put cup of the jellied stock from the
calf head over the fire to melt. Stir tablespoon
ful of flour with tablespoonful of butter, and ADD
S6T SS 70 bhg Of Salt saltspoonf1i Of
cayenne and the same amount OF black Pc pepper per-
minutes. Now beat the yolks of two eggs with
cupfui Of rich cream and stir the whole @ f mt INTO a Ja
cook longer or you stop stirring the mixture me
instantly and add two tabiespoonfuls of good Ma
deira wine Serve the stew as soon as It Is e6oheo
be cooked in a pasty. To do this take lean pieces
Of the eGTeeo Of onr with tabzpoonfui @ Of
butter until it bubbles; add two cups and half OF
season it with half cup OF strained tomatoes and
let the meat cut in suitable pieces 61 a IN II I95
pie or pudding dish with pastry fill the dish lis, with
he pieces OF f5 @ e heaG With S' BRAIN sg forcemeat balls
which have been neither fried nor rolled rolled in egg and
cut into four pieces; the pie With layer & Of
good rich pastry such as you make f9F Plg
Of an hour and serve it hot or cold. You may add,
you snTnxie it through the veal before the crust
is nut on which will convert IT INTO a veal anu
1nnIe and one that is almost always served cold
The stock used for these Pies m snoaa eTyeS 9s With SH abnn
dance of English Worcestershire sauce anu
pickles.
Calf.s brains may be cooked as follows: Soak the
+ratns in cold water for hour; then peel on the
skins wash them again in cold water and cover
them a third time in fresh water. adding pinch u!
saI+ half 2 cup of vinegar, carrot. sprig OF
++,,,a = hay leaf and twelve whole peppers Let
tbe1, simmer slowly for five minutes only. tnen
Drain again and cut each brain In two ano serve
~ ~, on ? not platter with drawn butter
To make this drawn butter put TWO ~
Su++er in a saucepan with two taDlespooIiLulo u
60 stirring well; add scant quart OF water anu
LEI the whole simmer for half an hour untu h++er ~
a- mite thick; add a tablespoonful OF putlei'
{ a str until the whole is perfectly white ,
az r. 1reTare brain forcemeat balls COOK tne pais
10 Piepaa rav and when they cooked mash
n th Ine adding a teaspoonful of salt and saI d
spoohIuad sporad % tbyme; teaspoorfu of lemon Juiee nee
80 "a hIespoonfuls Of melted butter forIn me @
ana Two .o baJIs roll them in beaten egg, then
sifted breadcrumbs. then fry them IN not
fat. .or,,e5 with drawn butter in
soup in the way we nave G gfen nd u mt into the
pSe pao gS,itbout frying them as We nave just sa'