Hashed Calf's Head with Mushrooms.
(Tête de Veau hachée aux Champignons.)
Cut up one or two peeled onions in tiny dice shapes, put
them into a stewpan with two ounces of butter and fry till a
nice golden colour, then add the juice of one large lemon,
half a wineglass of sherry or white wine, and the liquor from
a tin of button mushrooms, reduce to a creamy consistence,
then add three quarters of a pint of brown sauce, half an ounce
of glaze, and re-boil. Cut up some calf's head that has been left
from a previous meal, boil it up in the sauce and simmer
gently on the side of the stove for about fifteen to twenty
minutes, then dish up in a pile, pour the sauce over and
garnish round with little croûtons of fried bread and sliced
button mushrooms sprinkled all over. The mushrooms
should be warmed in the tin in the bain marie with a little
of the liquor from the pan or a little light stock. Serve for
luncheon or dinner dish.