Calf's head with milk

How to make it

1. 1

   Once the head and trotters have been scalded and washed and the head split, place everything in water for a while together with the liver, the heart and the kidneys.

2. 2

   Hang water over the heat in a pot with a little salt in it, and when the water boils, put everything in. There should be no more water than just enough to stand over the meat.

3. 3

   After 1.5 hours of cooking it is usually done. Everything is picked from the bones.

4. 4

   Cut the heart, liver, kidneys into small pieces, likewise what you get from the head and the trotters, and now give the whole a boil in fresh-strained milk.

5. 5

   Salt it to taste, and add a little pepper or aniseed.

6. 6

   Ladle it into a deep dish, and let it stand until the next day and set.

7. 7

   Then turn it out, and eat it cold with warm potatoes.