Poached Calf 's Head
|Calfs head||1 , the brain and tongue reserved and soaked, the head boned, soaked, cleaned and halved, each half cut into 3 pieces|
|Suet||1⁄2 Pound, finely chopped|
|Flour||1 Cup (16 tbs)|
|Onion||1 Medium, sliced|
|Bouquet garni||1 Large|
|Garlic||1 Clove (5 gm)|
|White wine vinegar||2 Cup (32 tbs)|
|Vinegar||6 Cup (96 tbs)|
Put the calf s-head pieces and the tongue into a pot of boiling water and parboil for 20 minutes.
Drain and rinse them.
In a large, nonreactive pot, melt the suet over low heat.
Stir in the flour, water, onion, bouquet garni, garlic, cloves, vinegar and salt and pepper.
Bring to a boil over high heat, then add the pieces of head and the tongue.
Reduce the heat, cover the meats with a piece of parchment paper, partially cover the pot with a lid and simmer gently for two and one half hours.
Remove the tongue from the pot, peel it and return it to the pot.
Replace the paper and continue to cook for another hour or so.
Meanwhile, remove the membrane from the brain and poach the brain in the vinegar court bouillon for 25 minutes.
Drain and keep it warm.
When the calf s-head pieces and tongue are tender, remove them from the pot.
Split the tongue in two lengthwise to the base without completely separating the halves.
To serve the head, fold a napkin to cover the bottom of an oval serving dish.
Place the pieces of head with the ears attached at opposite ends of the dish, and lay the remaining pieces around the edge.
Lay the tongue, opened out, in the center of the dish with the brain on top.
Arrange four sprigs of parsley around the edges of the dish and the remaining two sprigs on each side of the brain.
Eat the head hot with oil and vinegar.