Hashed Calf’s Head (Remove)

• Rich gravy, 1 quart
• flesh of calf’s head, full 1½ lb.
• wine, and Other seasonings, as for

When the whole of this dish has to be prepared, make for it a quart of stock, and proceed in all else as directed for mock turtle soup; but after the head has been parboiled, cut down a full pound and a half of it for the hash, and slice it small and thick, instead of dividing it into dice. Make the brains into cakes, and gar