CALF'S HEAD a la Maitre d'Hotel

Ingredients

• The remains of a cold calf's head
• rather more than 1/2 pint of Maitre d'hôtel sauce No. 466

Instructions

1. Make the sauce by recipe No. 466, and have it sufficiently thick that it may nicely cover the meat;
2. remove the bones from the head, and cut the meat into neat slices.
3. When the sauce is ready, lay in the meat;
4. let it _gradually_ warm through, and, after it boils up, let it simmer very gently for 5 minutes, and serve.