(3) German Style. — Split open a Calf’s Head with the
neck attached to it, scald it until it is perfectly white, and
remove the jawbone. Put a few slices of bacon at the bottom
of a saucepan, and over this put a thin beef-steak, and season
well with salt and pepper. Place the head on the steak,
moisten with beef-broth, add a bunch of sweet herbs and an
onion stuck with cloves; cover over the pan, and cook until the
head is tender. In the meantime prepare a ragout with lqt.
of gravy and 1 pint of port wine boiled together, add to this
one or two sweetbreads, parboiled and cut in slices, also
eighteen oysters, a few mushrooms and truffles, and cook
until the whole is tender. Place the head on a dish, and
remove the brains, eyes, bones, and tongue; chop up the
brains and tongue, put them on a baking-dish, pour over a
little of the ragout, place the head over this, and pour over
the remainder of the ragout, as well as a little melted butter.
Scrape over a little Parmesan cheese, bake iu a moderate oven
until well browned, and serve. Two-hours-and-a-quarter will
be sufficient time for cooking from the commencement to the
finish.
Boiled. Calf’s Head. — (1) Plunge a fine, fresh, white Calf’s
Head into hot water for one minute, lift it up, and sharply
rub it all over with a coarse towel so as to remove all the
remaining hairs. Carefully cut the flesh, starting from the
centre of the head, right down to the nostrils. Then, with a
very keen knife bone it from the top to the base on both sides.
Place in a saucepan 2 table -spoonfuls of flour, 1 gill of vinegar,
one medium-sized, well-cleaned, sliced carrot, one sound peeled
onion, eighteen whole peppers, and 2 pinches of salt. Poul-
in very gradually 2qts. of cold water, briskly stirring until all
is added. Cut up half of the head into six equal pieces, add
them to the broth, as also the other whole half, and let all cook
together on a moderate fire for an-hour-and-a-half. Lift up
the pieces and the half head, and place the six pieces on a dry
napkin. Have ready a hot dish with a folded napkin over it,
neatly dress the six pieces on it, decorate with parsley or
greens, and serve with any desired sauce. Place the remaining
half head in a stone jar, strain the broth over it, and keep
it in a cool place for any purpose required.
(2) Thoroughly clean a Calf’s Head, i-emoving the brains and
tongue, and boil it tied up in a cloth to keep it white. It is
For details respecting Culinary Processes, Utensils,
Calf — continued.
as well to soak the head for two or three hours previously to
boiling, as it improves the colour. Wash, soak, and blanch the
brains, then boil them ; scald some sage, chop it fine, add
pepper and salt and a little milk, and mix it up with the
brains. The tongue, which should be soaked in salted water
for twenty-four hours, should be boiled, peeled, and served
on a separate dish. The head should boil until tender, and
if intended to be sent to the table plain should bo served
as taken up, with melted butter and parsley; if otherwise,
when the head is boiled sufficiently tender, take it up, spread
over a coat of the well-beaten yolk of egg, sprinkle with bread-
crumbs, and brown before the fire, or in the oven before
serving ; or the plain-boiled head may be garnished with
lemons, mushrooms, cocks’ combs, truffles, and attelettes (see
Pig. 308). ✪ Boiled Calf's Head
Page 76 · 1 recipe record on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
(3) German Style. — Split open a Calf’s Head with the neck attached to it, scald it until it is perfectly white, and remove the jawbone. Put a few slices of bacon at the bottom of a saucepan, and over this put a thin beef-steak, and season well with salt and pepper. Place the head on the steak, moisten with beef-broth, add a bunch of sweet herbs and an onion stuck with cloves; cover over the pan, and cook until the head is tender. In the meantime prepare a ragout with lqt. of gravy and 1 pint of port wine boiled together, add to this one or two sweetbreads, parboiled and cut in slices, also eighteen oysters, a few mushrooms and truffles, and cook until the whole is tender. Place the head on a dish, and remove the brains, eyes, bones, and tongue; chop up the brains and tongue, put them on a baking-dish, pour over a little of the ragout, place the head over this, and pour over the remainder of the ragout, as well as a little melted butter. Scrape over a little Parmesan cheese, bake iu a moderate oven until well browned, and serve. Two-hours-and-a-quarter will be sufficient time for cooking from the commencement to the finish.
Boiled Calf's Head. — (1) Plunge a fine, fresh, white Calf's Head into hot water for one minute, lift it up, and sharply rub it all over with a coarse towel so as to remove all the remaining hairs. Carefully cut the flesh, starting from the centre of the head, right down to the nostrils. Then, with a very keen knife bone it from the top to the base on both sides. Place in a saucepan 2 table -spoonfuls of flour, 1 gill of vinegar, one medium-sized, well-cleaned, sliced carrot, one sound peeled onion, eighteen whole peppers, and 2 pinches of salt. Pour in very gradually 2qts. of cold water, briskly stirring until all is added. Cut up half of the head into six equal pieces, add them to the broth, as also the other whole half, and let all cook together on a moderate fire for an-hour-and-a-half. Lift up the pieces and the half head, and place the six pieces on a dry napkin. Have ready a hot dish with a folded napkin over it, neatly dress the six pieces on it, decorate with parsley or greens, and serve with any desired sauce. Place the remaining half head in a stone jar, strain the broth over it, and keep it in a cool place for any purpose required.
(2) Thoroughly clean a Calf's Head, removing the brains and tonguee, and boil it tied up in a cloth to keep it white. It is
For details respecting Culinary Processes, Utensils,
Calf — continued.
as well to soak the head for two or three hours previously to boiling, as it improves the colour. Wash, soak, and blanch the brains, then boil them ; scald some sage, chop it fine, add pepper and salt and a little milk, and mix it up with the brains. The tongue, which should be soaked in salted water for twenty-four hours, should be boiled, peeled, and served on a separate dish. The head should boil until tender, and if intended to be sent to the table plain should be served as taken up, with melted butter and parsley; if otherwise, when the head is boiled sufficiently tender, take it up, spread over a coat of the well-beaten yolk of egg, sprinkle with breadcrumbs, and brown before the fire, or in the oven before serving ; or the plain-boiled head may be garnished with lemons, mushrooms, cocks’ combs, truffles, and attelettes (see Pig. 308).
Records on this page
Boiled Calf's Head