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
• 1 pinch mace
• salt
• sweetbreads
• veal
• brains from the head
• egg yolks
• 1 piece butter

Instructions

1. Boil the head till the meat is almost enough for eating, then cut it in thin slices.
2. Take three quarters of a pint of good gravy, and add half a pint of white wine, half a nutmeg, two anchovies, a small onion stuck with cloves, and a little mace.
3. Boil these up in the liquor for a quarter of an hour, then strain it and boil it up again.
4. Put in the meat, with salt to your taste, and let it stew a little.
5. If you choose it, you may add some sweetbreads, and make some forcemeat balls with veal.
6. Mix the brains with the yelks of eggs and fry them, to lay for a garnish.
7. When the head is ready to be sent in, stir in a bit of butter.