The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery: With Nearly Two Thousand Practical Receipts Suited to the Income of All Classes

done, which you can ascertain by pressing the cheek on the thickest part with your finger, if it gives easily it is done; let it remain in the broth until ready to serve, take it up, drain it on a clean cloth, break off the jaw-bone, lay it on your dish, surround it with six nice boiled potatoes cut in halves, and pour sauce Hollandaise (No. 66) over it, or sauce piquante (No. 27), or sauce tomate (No. 37), if preferred. To serve calf’s head for a remove for a large dinner, when the head is done cut off the ears, take out all the bone, and set it on a large dish, place another dish upon it and press it lightly with a seven pounds weight till it gets cold, then lay it out on the table and cut it into oval pieces two inches wide and three long, make a border of mashed potatoes, warm the pieces in the stock it was boiled in, drain them on a cloth, then dish them alternately with quarters of boiled potatoes round the dish, trim the gristly part of the ears, then cut incisions in them longways without separating the edges, turn them over and they will form a frill, place a little of the brains inside of each, and the remainder with the tongue cut in halves in the centre, upon which place the ears at each end, sauce with Hollandaise as before, but if required with other sauce the quarters of potatoes must be omitted. No. 460. _Calf’s Head au naturel._ Although calf’s head is seldom if ever dressed this way in England it is about the best method; the glutinous substance of the head being so relishing with this sauce, all French epicures patronise it. Take a small calf’s head, lay it upon its skull on the table, open the under part without cutting the tongue, take out the under jaw-bones carefully, fold the cheeks under, tie it round with string, boil it three hours, (as described in the last), when done lay it upon a cloth to