To Dress Cold Calf’s Head or Veal a la Mâitre D’hotel (Good)

• Sufficient cold calf’s head, or meat, for a dish
• butter, 2 oz.
• flour, 1

Cut into small delicate slices, or into scollops of equal size, sufficient cold calf’s head or veal for a dish. Next knead very smoothly together with a knife two ounces of butter, and a small dessertspoonful of flour; put these into a stewpan or well tinned saucepan, and keep them stirred or shaken