The recipe about the preparation of a cow’s head at that time was translated 1:1 from Old German.
1 calf’s head without tongue and bregen gives a ragout for 6 persons, with tongue and bregen it is sufficient for 10 persons.
First, remove any hair with alcohol, clean the head, cut out the eyes, ears and upper thighs, break off the chin cheeks and remove the tongue.
The head is then washed clean and soaked for 1 to 2 hours. Then the skull is split open a little, but tied tightly together again with string.
Together with the tongue, ears and upper bones, it is put on the fire with so much water that just about all of it is covered. The meat is well foamed and boiled with salt and greens until soft in about 2 hours.
Then remove the meat from the bones, cut it into small pieces and put it on the fire. Cut the tongue into slices and cut round pieces out of the bregen with a teaspoon and place them around the edge of the bowl, alternating with the slices of tongue. Now prepare Dutch sauce or raisin sauce and pour it over the meat while boiling.