Calf's Head a la Financiere

Bone the calfs head, and after it has been parboiled in water with salt for twenty minutes, and has cooled, cut it up into pieces about two inches in diameter, or square; trim these neatly, and boil them with the same vegetables, &c, as recommended in No. 586; and when done, dish up the head as follows: viz.,—skin, trim, and split the tongue, and lay it flat in the centre of the dish: at each end of this place the ears (previously scraped and curled); set the brains on the tongue, and dress the pieces of head in close rows all round; pour a Financiere ragout, No. 124, over the dish, and serve,