Baked Calf's Head

The head can be boiled up to 1 day ahead, cooled completely, and refrigerated in its cooking liquid. This actually improves texture as the gelatin sets and the meat becomes easier to handle and bone. Bring to room temperature before proceeding with the butter and flour step.

Store cooked calf's head in an airtight container covered with its gelatinous cooking liquid in the refrigerator for up to 3 days. The high gelatin content acts as a natural preservative. Reheat gently in a low oven (300°F) to avoid drying out the meat.