Dip
the twelve oysters in beaten yolk of egg, and fry them also in
butter until lightly browned. When the pieces of meat in
front of the fire are nicely browned, arrange them on a hot dish,
pour the boiled mixture over them, garnish with the fried
oysters and brain cakes, and serve while very hot.
Roasted Calf’s Head. — Trim the head, wash it in plenty of
water, and parboil it. Then bone it, and cut out the brains
and tongue ; prepare sufficient veal forcemeat, seasoned well
with pepper, salt, grated lemon-peel, and nutmeg, to stuff the
head, and make several small balls. Stuff the head with the
forcemeat, fasten it with skewers, and bind it round with
tape. Fix the head on a roasting-jack, and finish cooking
it in front of a clear fire, basting frequently with butter.
Put the brains in a basin with the yolk of an egg and
2 or 3 table-spoonfuls of cream✪ Roasted Calf’s Head, and beat them well ; season
For details respecting Culinary Processes, Utensils, Sauces, < fee., referred to, see under their special heads .
THE ENCYCLOPEDIA OF PRACTICAL COOKERY.
273
Calf — continued.
with finely-chopped parsley, pepper, and a small quantity of
salt. Shape the remainder of the forcemeat into small balls ;
blanch the tongue and cut it into thin slices, fry them in
hot dripping with the forcemeat balls, some thin slices of
bacon, and the brain mixture, the latter being dropped into
the pan in small quantities with a spoon. When the head is
nicely roasted (it will require about an-hour-and-a-half), put
it on a hot dish, garnish with the brain cakes, bacon, force-
meat balls, and cut lemons, pour a small quantity of thick
brown gravy round, and serve with more in a sauceboat.
Soused Calf’s Head. — Clean a Calf’s Head, put it into a sauce-
pan of hot water, and boil it for five minutes, then drain and
bone it. Soak the head for several hours in cold water, which
should be changed occasionally. Dry the head on a cloth,
rub it all over with salt and bruised garlic, roll it up, and bind
it tightly round with tape. Put the head in a saucepan with
a lump of salt, ■§■ pint of white wine, and sufficient water to
cover it✪ Soused Calf’s Head, and boil gently until tender. When cooked, put
the head in a jar, pour the liquor over, and cover it. When
ready to serve the head, put it on a dish, either whole or cut
into slices, and pour a dressing of oil, vinegar, and pepper
over it.
Stewed Calf's Head. — (1) Bone a Calf’s Head, cut out the tongue
and brains, and steep them with the meat in cold water for
a few hours. Finely chop 21b. of lean veal and lib. of beef-
suet, and mix with them 1 breakfast-cupful of grated bread-
crumbs, the grated peel of one lemon, 2 or 3 table-spoonfuls
of mixed or powdered sweet herbs, and pepper, salt, and
grated nutmeg in small quantities. Mix these ingredients
well, and bind them together with the beaten yolks of four
eggs. Wash the head, dry it on a cloth, stuff it with some
of the forcemeat, and bind it round securely with tape. Put
the head in a saucepan with a bunch of sweet herbs, 2qts.
of clear gravy, and ^ pint of white wine✪ Stewed Calf's Head. Put the saucepan
over the fire until the liquor boils, then move it to the side,
cover it tightly, and keep the contents simmering until the
head is tender. Boil the tongue in a little water, and when
cooked, drain it and cut it into thin slices.
Page 83 · 3 recipe records 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
Dip the twelve oysters in beaten yolk of egg, and fry them also in butter until lightly browned. When the pieces of meat in front of the fire are nicely browned, arrange them on a hot dish, pour the boiled mixture over them, garnish with the fried oysters and brain cakes, and serve while very hot.
Roasted Calf’s Head. — Trim the head, wash it in plenty of water, and parboil it. Then bone it, and cut out the brains and tongue ; prepare sufficient veal forcemeat, seasoned well with pepper, salt, grated lemon-peel, and nutmeg, to stuff the head, and make several small balls. Stuff the head with the forcemeat, fasten it with skewers, and bind it round with tape. Fix the head on a roasting-jack, and finish cooking it in front of a clear fire, basting frequently with butter. Put the brains in a basin with the yolk of an egg and 2 or 3 table-spoonfuls of cream, and beat them well ; season
For details respecting Culinary Processes, Utensils, Sauces, < fee., referred to, see under their special heads .
Calf — continued.
with finely-chopped parsley, pepper, and a small quantity of salt. Shape the remainder of the forcemeat into small balls ; blanch the tongue and cut it into thin slices, fry them in hot dripping with the forcemeat balls, some thin slices of bacon, and the brain mixture, the latter being dropped into the pan in small quantities with a spoon. When the head is nicely roasted (it will require about an hour and a half), put it on a hot dish, garnish with the brain cakes, bacon, forcemeat balls, and cut lemons, pour a small quantity of thick brown gravy round, and serve with more in a sauceboat.
Soused Calf’s Head. — Clean a Calf’s Head, put it into a saucepan of hot water, and boil it for five minutes, then drain and bone it. Soak the head for several hours in cold water, which should be changed occasionally. Dry the head on a cloth, rub it all over with salt and bruised garlic, roll it up, and bind it tightly round with tape. Put the head in a saucepan with a lump of salt, ■§■ pint of white wine, and sufficient water to cover it, and boil gently until tender. When cooked, put the head in a jar, pour the liquor over, and cover it. When ready to serve the head, put it on a dish, either whole or cut into slices, and pour a dressing of oil, vinegar, and pepper over it.
Stewed Calf's Head. — (1) Bone a Calf’s Head, cut out the tongue and brains, and steep them with the meat in cold water for a few hours. Finely chop 21b. of lean veal and lib. of beefsuet, and mix with them 1 breakfast-cupful of grated breadcrumbs, the grated peel of one lemon, 2 or 3 table-spoonfuls of mixed or powdered sweet herbs, and pepper, salt, and grated nutmeg in small quantities. Mix these ingredients well, and bind them together with the beaten yolks of four eggs. Wash the head, dry it on a cloth, stuff it with some of the forcemeat, and bind it round securely with tape. Put the head in a saucepan with a bunch of sweet herbs, 2qts. of clear gravy, and ^ pint of white wine. Put the saucepan over the fire until the liquor boils, then move it to the side, cover it tightly, and keep the contents simmering until the head is tender. Boil the tongue in a little water, and when cooked, drain it and cut it into thin slices.
Records on this page
Roasted Calf’s HeadSoused Calf’s HeadStewed Calf's Head