The Everyday Cook Book

BOILED CALF HEAD (without the skin)
Calf’s head, water, a little salt, four tablespoonfuls of melted butter, one tablespoonful of minced parsley, pepper and salt to taste, one tablespoonful of lemon juice.

After the head has been thoroughly cleaned, and the brains removed, soak it in warm water to blanch it. Lay the brains also into warm water to soak, aand let them remain for about an hour. Put the head into a stewpan, with sufficient cold water to cover it, and when it boils, add a little salt; take off every particle of scum as it rises, and boil the head until perfectly tender. Boil the brains, chop them, and mix them with melted butter, minced parseley, pepper, salt, and lemon-juice in the above proportion. Take up the head, skin the tongue, and put it on a small dish with the brains round it. Have ready some parsley and butter, smother the head with it, and the remainder send to the table in a tureen. Bacon, ham, pickled pork, or a pig’s cheek are indispensable with calf’s head. The brains are sometimes chopped with hardboiled eggs.

The worst toothache, or neuralgia coming from the teeth, may be speedily and delightfully ended by the application of a bit of clean cotton, saturated in a solution of ammonia to the defective tooth. Sometimes the late sufferer is prompted to momentary laughter by the application, but the pain will disappear.

Shower with cold water for two hours; if the patient does not show signs of life, put salt in the water, and continue to shower an hour longer.

Taken from The Everyday Cookbook and Encyclopedia of Practical Recipes, For Family Uses , by Miss E. Neill (Economic, Reliable and Excellent). Manufactured for The Busy Bee Hive , Jackson, Michigan, c.1890

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