Calf’s Head Baked

– Heidi Lunzer While still warm, place one half of the calf’s head, cheek side down, in an oval, wet baking dish. Place the other half on top, skin side up. Cover with an oval porcelain plate, weigh down and refrigerate. A day later, cut into cutlets, bread them and bake in clarified butter.

Calories: 378 Level of difficulty: easy Price range: inexpensive

Tip: You can use butter instead of clarified butter in most cases.

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