1. clean the calf’s head well, coarsely cut the roots, cook both in vinegar-salt-water until the meat separates from the bone.
2. remove meat, arrange, roast breadcrumbs in butter until golden, pour over meat, sprinkle with chives.
You can also serve the cooled calf’s head with vinegar, oil and horseradish or remove the calf’s head, keep the calf’s tongue, put the calf’s head in a form, press the calf’s tongue in between and cool it down.
Calories: 471, Difficulty: easy, Price level: medium
Our tip: Fresh chives are much more aromatic than dried ones!
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