Baked Calf's Head Recipe ingredients

To prepare this Baked Calf's Head Recipe, first clean the head well. Put it in hot water enough to cover, and boil gently until the meat can be easily taken from the bones. Carefully remove all the nice bits of meat and cut or pull it apart into medium-sized pieces. Strain over it the water in which it was boiled. Season with salt and cayenne pepper, parsley, a few drops of onion juice and kitchen bouquet, and, if you like them, add a little clove, mace, and nutmeg. Add a good-sized lump of butter. There should be water enough to nearly cover the meat.

Put it in the oven in a covered baking-dish, and bake until the meat is very tender. Take the meat out and arrange it on the platter in which it is to be served, and put it where it will keep hot. To the liquor in the baking-pan add 3 well-beaten eggs and a wineglass of madeira or sherry wine. Have the liquor hot, but not boiling, and after adding the eggs, stir briskly until it thickens.

As soon as it cooks to a creamy consistency pour over the meat, and serve at once.