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

drain, untie the string, take out the tongue, peel it, put the point of a knife in the middle of the skull bone, it will open with facility, take off the two pieces of bone that cover the brains, and leave them exposed, place the head upon a dish with one half of the tongue on each side, (each person that partakes of it should be served with tongue and brains); serve the following sauce in a boat: put two tablespoonfuls of chopped eschalots, one of chopped parsley, one of chopped tarragon and chervil, a quarter ditto of salt, a little pepper, six tablespoonfuls of salad oil, and three ditto of common vinegar; mix all well together and serve; each person should stir the sauce previous to helping themselves to it, for by standing the oil will come to the top; the head requires to be very hot, but the sauce quite cold. No. 461. _Half a Calf’s Head à la Luxembourg._ Procure half a calf’s head, pass your knife under the skin upon the top of the skull and saw off about two inches of the skull bone, boil it as described in the last, when done drain it on a cloth, lay it in a sauté-pan, and spread the following forcemeat over it: having previously well washed the brains, cut them in slices, put two ounces of butter in a sauté-pan, let it melt, then lay in the brains, sprinkle a little chopped parsley, pepper, salt, and the juice of half a lemon; put them over a slow fire, turn them, and when done chop them fine and put them in a basin, with four tablespoonfuls of bread-crumbs, one of chopped mushrooms, a little more pepper and salt, a little grated nutmeg, and chopped lemon peel; mix altogether, with the yolks of two eggs; after it is spread wash it over with eggs, with a paste-brush, sprinkle some bread-crumbs over it, place it in the oven half an hour, salamander a light brown, place it on a dish, and have ready the following sauce: put into a stewpan