The Epicure's Almanac or Diary of Good Living
February 14th : CALFS HEAD BONED
From half a calf's head,with the skin on,take out the bones, egg the inside of the head well,put in the tongue, and sew the top and bottom together.
Put this into a stew -pan, with the bones, a pound of gravy beef cut into bits, a bunch of parsley, a handful of sweet herbs, a couple of onions chopped fine, and a tea spoonful of salt, and half that quantity of Cayenne. Fill the stewpan three parts with fair water, and stew the contents for three hours.
When required for table, take out the head, glaze it with egg, pour a little of the liquor through a sieve into the dish, a n d rely on it you will have an extremely savoury one.