Testa di Vitello con Salsa Napoletana (Calf's Head)

Ingredients:
Calf's head
calf's liver
bacon
suet
truffles
almonds
olives
calf's brains
capers
spice
coriander seeds
herbs
ham
stock

Boil half a calf's head, bone it and fill it with a stuffing made of four ounces of calf's liver, well chopped up and pounded in a mortar; two ounces of bacon, one ounce of suet, three truffles, six almonds, three olives, six coriander seeds, six capers, the calf's brains, a pinch of spice and a teaspoonful of chopped herbs. Roll up the head, tie it up and put it into a stewpan with some bits of bacon, ham, and very good stock, and stew it slowly. Serve with Neapolitan sauce, or with tomato sauce piquante.