Marion Harland's Complete Cook Book: A Practical and Exhaustive Manual of Cookery and Housekeeping

Put into a bake-dish, restoring the shape as well as you can. Cut the tongue into slices and lay close against the cheeks; wash plentifully with butter rubbed to a cream with lemon juice, sift dry crumbs all over it and bake, covered, half an hour. Then brown. To make the gravy, rub the brains to a soft paste; pepper and salt, season with tomato catsup and onion juice, add enough of the liquor in which the head was boiled to make a boatful of gravy, thicken with butter rolled in flour, simmer five minutes and serve. There is no more savory preparation of calf’s head than this. It goes to table in the bake-dish. The liquor from the pot in which it had the second boiling makes excellent soup stock. Boiled calf’s head Boil as directed in last recipe, but do not blanch or bone. When it has been cooked tender, dish, with the tongue (which should have been boiled with it), sliced and laid against the cheeks, and pour over it a brain gravy, made as for the baked head, with the addition of a great spoonful of minced olives. Mock turtle Boil and blanch a calf’s head, take out the bones and let the meat and tongue get cold in the liquor. Do not let it remain long enough to jelly. As soon as the meat is firm take it from the stock, wipe dry, and cut with the tongue into neat dice an inch long, and half as wide. Make a gravy of a large cupful of the pot liquor, thickened with butter rolled in browned flour and seasoned with lemon and onion juice, a teaspoonful of kitchen bouquet, a little salt and paprika. Put in the meat, and simmer fifteen minutes. Have ready a sauce made by heating a cupful of cream (adding a pinch of soda) and pour it, stirring all the time, upon the beaten yolks of three eggs. Stir and beat for one minute, and add to the meat and gravy. Now add a glass of sherry and pour all into a