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Calf's Head with Sauce

4 servings

Ingredients

• Calf's head (pcs)
• Water (as needed)
• Salt (a little)
• Whole spices (a little)
• Green herbs (a little)
• Onions (a little)
• Bay leaves (a little)
• Grated bread, browned in butter (a little)
• Hollandaise sauce, sour sauce, or raisin sauce (as needed)

Instructions

1. Wash the calf's head thoroughly clean, cut out the upper lips, ears, and eyes, break off the lower jaw, and remove the tongue to cook it separately, as it takes longer to tenderize.
2. Then, split the head and tie it back together firmly.
3. Cover it with water, add salt, place it on the heat, skim off any foam, and let it simmer with whole spices, green herbs, onions, and bay leaves until tender, which takes about 2 hours.
4. You can leave it in the broth until serving; then, place it on a platter, remove the string, spread the head apart, sprinkle the brain with grated bread browned in butter, place the split tongue on both sides, and spoon some sauce over it, passing the rest separately.
5. This pairs well with Hollandaise sauce, sour sauce, or raisin sauce.

Modernized from a treasured 19th-century German cookbook.