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This is an excerpt from The Prince of Transylvania's Court Cookbook
(Hungary, 16th c.)
The original source can be found at MedievalCookery.com

Calf head with spicy sauce. Before boiling the head, soak it in water to drain all the blood, in three or four pots of water, then start boiling it until you can shave its hair with your knife; clean it, pass through a strainer the water, pour cold water onto and clean it once again; once it's hairless, put it another clean pot of water, clean its nostrils, remove the clotted blood and other filth, cut out its tongue and take out its teeth, clean the tongue, throw out its chin and leg bones, then put the meat into a clean pot of water, slice some apples and onions; once the apples and onions are cooked, take them out, clean it from the apple and onion, pass through a strainer the water onto it once again, put it on the fire, let it cook, add some vinegar, saffron, ginger and black pepper. When everything is ready, put the head onto a plate, but have a big plate, for it will leak some broth, put it to a cold place, pass through a strainer its water; once it's cool, cut some almonds and grapes onto it, then serve it to your lord.