Roll the head up, stitch it together and braize it in half
a tumbler of Malmsey or Australian Muscat (Burgoyne's), half a cup
of very good white stock, some bits of ham and bacon, and a clove
of garlic with two cuts. Cook it gently for four hours and serve
it with its own sauce. Do not leave the garlic in longer than ten
minutes.
No. 109. Testa di Vitello in Frittata (Calf's Head)
Ingredients: Calf's head, eggs, Parmesan, ham, pepper, butter,
croutons.
A good rechauffe' of calf's head may be made in the following
manner: After the head has been well boiled in good stock, cut it
into slices and mask these with a mixture of eggs well beaten up,
grated Parmesan, pepper, and chopped ham. Fry in butter, and
garnish with fried parsley and fried croutons. Serve with a sauce
made of a quarter of a pint of good Bechamel (No. 3) and a dessert-
spoonful of New Century sauce.
No. 110. Zampetti (Calves' Feet)
Ingredients: Calves' or pigs' feet, butter, leeks or small onions,
parsley, salt, pepper, stock, tomatoes, eggs, cheese, cinnamon.
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