Calf’s Head Vinaigrette – Cold

From 1919:

Cook head until tender, cool in liquid. Prepare a dressing as follows:

One pimento or green pepper chopped fine,
One teaspoon salt,
One–half teaspoon mustard,
One teaspoon paprika,
One–half cup sald oil,
Four tablespoons vinegar.

Stir to blend well, serve with head.