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Calf's Head a la Maitre d'Hotel



Make the sauce, and have it sufficiently thick that it may nicely cover the meat; remove the bones from the head, and cut the meat into neat slices. When the sauce is ready, lay in the meat; let it gradually warm through, and, after it boils up, let it simmer very gently for 5 minutes, and serve.

Time: Rather more than 1 1/2 hours.

Seasonable from March to October.


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The Book of Household Management (1861).

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