To Grill a Calf's Head

Ingredients

• 1 calf's head
• water from boiling the head
• salt
• cayenne pepper
• 1 nutmeg
• 1 spoonful lemon pickle
• 1 calf's jowl or chop
• bread crumbs
• parsley
• pepper
• 2 egg yolks
• 1 spoonful butter
• 2 flour
• brain cakes
• sweetbreads

Instructions

1. Boil the cleaned and divided calf's head until tender. Remove the brains, tongue, and eyes (keeping the eyes whole). Cut the remaining flesh from the skull into small pieces.
2. Make a gravy by taking some of the water in which the head was boiled and adding salt, cayenne pepper, grated nutmeg, and a spoonful of lemon pickle. Stew until well flavored.
3. Take the jowl or chop, remove the bones, and coat it with bread crumbs mixed with chopped parsley, pepper, and salt. Set it in an oven to brown.
4. Thicken the gravy by rubbing butter and flour together (using a spoonful of butter and two spoonfuls of flour) and stir in the egg yolks. Stew the head pieces in this gravy for a few minutes.
5. Arrange the head in a dish and lay the grilled chop on top. Garnish with brain cakes and broiled sweetbreads.