By Olives of Calf's Head
Parboil the half of a calf's head with the tongue and brains, and cut even, thin slices from the thickest part of the head, and lengthwise slices from the tongue. Make a stuffing of minced ham, savory herbs, and pepper and salt. Brush the slices with the beaten yolk of an egg, and spread your stuffing equally over them. Roll them firmly into shape, and tie them securely with twine. Lay the olives ( Ed. note: 'olives' must have been what they called the rolled and tied slices.) as closely together as possible in a stew-pan which will just hold them, and stew them very slowly for an hour and a half, with sufficient good stock to nearly cover them, and slices of fat bacon over them. When done, arrange them neatly on a dish with either brown mushroom sauce or the following: Take some strong beef stock, and thicken it with a little butter and flour kneaded together, and two tablespoons of bread crumbs which have been soaked with a little cold new milk. Scald a dozen sage leaves and an equal bulk of parsely, chop these finely, and add them to the sauce, and lastly the brains, cut in small pieces. Serve as hot as possible.
No comment (s) is right! Folks, believe me, we didn't try this dish, and I for one will never try it! I guess I have a very closed mind (?!) At least it's not parboiled.......ugh.
Oh. My. Goodness.
Well, Don clearly posted this while cackling at the reactions this recipe would generate. That man has no mercy for us fragile women. Oh who am I kidding? I found the post fascinating :).
Oh, Tiff, you are sooo right about the cackling. He put it up, absolutely knowing he would get a few(?)comments. We should not encourage him! My oh my.