To Hash a Calf's Head

Ingredients

• 1 head calf's head
• 3/4 pint good gravy
• 1/2 pint white wine
• 1/2 whole nutmeg
• 2 whole anchovies
• 1 small onion
• pinch mace
• to taste salt
• sweetbreads
• veal
• brains from the head
• egg yolks
• small piece butter

Instructions

1. Boil the calf's head until the meat is almost cooked through. Cut the meat into thin slices.
2. In a pot, combine the gravy and white wine. Add the half nutmeg, anchovies, onion stuck with cloves, and a pinch of mace. Boil these together for a quarter of an hour, then strain the liquid and bring it back to a boil.
3. Add the sliced meat to the strained sauce and let it stew gently. Season with salt to taste.
4. If desired, you may add sweetbreads and make forcemeat balls from veal to accompany the dish.
5. Prepare the brains from the head by mixing them with the yolks of eggs, then fry them to use as a garnish.
6. When ready to serve, stir a bit of butter into the hash.