Burlington Whimsey

Ingredients

• 1 lb calf's head
• 1 pint good gravy
• 3 oz lean of boiled ham
• 1 large lemon rind
• 3 teaspoonsful parsley
• 1 teaspoonful thyme
• 3/4 teaspoonful mace
• 1/2 small nutmeg nutmeg
• 1 teaspoonful salt
• 1/8 teaspoonful cayenne
• 1/2 pint gravy
• tongue slices
• parsley branches

Instructions

1. Set aside the cold dressed calf's head until ready to use.
2. If the gelatinous part does not appear perfectly tender when cut, pare it off closely, weigh it, and mince it.
3. Put the minced gelatinous part into a pint of good gravy and stew it gently for ten to fifteen minutes.
4. Mince enough of the remaining head to make up one pound in weight after trimming edges and removing excess fat.
5. Add to the minced head the finely chopped lean of boiled ham, grated lemon rind, parsley and thyme shred very small, mace, grated nutmeg, salt, and cayenne.
6. Stir the whole mixture well together.
7. Combine this mixture with half a pint more of gravy and the portion that has already been simmered.
8. Allow the whimsey to boil softly for four to five minutes.
9. Pour into moulds or pans in which slices of tongue have been evenly arranged.
10. Allow to cool completely until it will turn out very firmly.
11. Garnish with branches of perfectly dry parsley before sending to table, and serve with salad dressing if desired for supper or luncheon.