Boiled Calf’s Head

This is exactly what it sounds like. A calf’s head was purchased from the butcher, who often left it up to the cook to clean off the hair and tidy it up before popping the head into a pan and boiling until tender. The tongue was removed, cut into slices, and arranged on a platter with the picked flesh. The eyeballs were cut in half and included—not as garnish, but a delicacy.
The dish was served with the brains minced into a sauce, if you were getting the nice version.Otherwise, if it was just family for dinner, you might have the pleasure of the entire steaming head, jellied white eyeballs and all, plunked down in front of you.