calf's head, cut it in two, and take out the
brains; wash the head in several waters, and
let it soak in warm water for a quarter of an
hour. Place it in a saucepan of cold water,
and when the water comes to the boil skim,
carefully. Half a head, without the skin, wiU
require boiling from an hoirr and a half to two
hours and a quarter, according to size : with
the skin it will require an hour longer. It
must be stewed very gently till tender. Boil
tender eight or ten sage-leaves, or parsley, or
both ; chop them fine, and set them ready on a
plate. Wash the brains well in two waters;
put them into a basin of cold water with a
little salt in it, and let them soak for an hour ;
then pour away the cold and cover them with
hot water; put them into a stewpan with
plenty of cold water, and boil very gently for
ten or fifteen minutes. Now chop them {not
very fine), put them into a saucepan with the
sage-leaves, a couple of table-spoonfuls of
thin melted butter, and a little salt (some add
a little lemon-juice), and stir them well to-
gether. As soon as they are well warmed,
skin the tongue, trim off the roots, and put it
into the centre of the dish, the brains round it ;
or chop the brains with an shallot, a little
parsley, and four hard-boiled eggs, and put
them into a quarter of a pint of bechamel or
white sauce. A calf's head is usually attended
by a pig's cheek, a knuckle of ham or bacon,
or pickled pork, greens, caiiliflower, broccoli,
or peas, and always by parsley and butter. If
you like it full-dressed, score it superficially,
beat up the yolk of an egg, and rub it over
the head with a feather. Powder it with a
seasoning of finely-minced or dried and pow-
dered winter savory, lemon-thyme, or sage,
parsley, pepper, salt, and bread-crumbs; and
give it a bro^vn with a salamander, or in a tin
Dutch oven ; when it begins to dry, sprinkle a
httle melted butter over it with a paste-brush.
You may garnish the dish with broiled rashers
of bacon.
Veal— Cairs Head, Hashed. — Soak
the head in water, boil it, not thoroughly, but
until the meat may be cut clean from the bone.
Take the meat off the bono on the best side,
lay it in a dish, and cover it with crumbs of
bread among which are a few herbs cut very
small, with some pepper, salt, and nutmeg, and
the yolks of two eggs. Set the dish before the
fire, and keep turning it occasionally that all
parts of the meat may become brown. Slice
the remainder of the head, peel and slice also
the tongue. Put a pint of good gravy, or of
the liquor in which the head was boiled, into a
pan with an onion, a small bunch of sweet
herbs, some salt, cayenne, shallot, a glassful of
sherry, and a little oyster liquor. Boil these
TEA
( 1035 )
VEA
together for a few minutes ; then strain it on
the meat, which should have been previously
dredged with flour. Fresh or pickled mush-
rooms, truffles, morels, and two spoonfuls of
ketchup should be added. Half the brains
beaten up with flour and butter should be
added, and the whole simmered together. The
other half of the brains are to bo beaten up
with lemon-peel and parsley finely chopped,
some nutmeg, mace, and an egg. These are to
be fried in small cakes, also some oysters dipped
in yolk of egg; \vith these and some good force-
meat balls the dish must be garnished.
Veal— Calf s Head Pie (to be served ✪ Calf's Head, Plain
Page 2109 · 2 recipe records on this page
Presented as published in 1892. 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
calf's head, cut it in two, and take out the brains; wash the head in several waters, and let it soak in warm water for a quarter of an hour. Place it in a saucepan of cold water, and when the water comes to the boil skim, carefully. Half a head, without the skin, will require boiling from an hour and a half to two hours and a quarter, according to size : with the skin it will require an hour longer. It must be stewed very gently till tender. Boil tender eight or ten sage-leaves, or parsley, or both ; chop them fine, and set them ready on a plate. Wash the brains well in two waters; put them into a basin of cold water with a little salt in it, and let them soak for an hour ; then pour away the cold and cover them with hot water; put them into a stewpan with plenty of cold water, and boil very gently for ten or fifteen minutes. Now chop them {not very fine), put them into a saucepan with the sage-leaves, a couple of table-spoonfuls of thin melted butter, and a little salt (some add a little lemon-juice), and stir them well together. As soon as they are well warmed, skin the tongue, trim off the roots, and put it into the centre of the dish, the brains round it ; or chop the brains with a shallot, a little parsley, and four hard-boiled eggs, and put them into a quarter of a pint of bechamel or white sauce. A calf's head is usually attended by a pig's cheek, a knuckle of ham or bacon, or pickled pork, greens, caiiliflower, broccoli, or peas, and always by parsley and butter. If you like it full-dressed, score it superficially, beat up the yolk of an egg, and rub it over the head with a feather. Powder it with a seasoning of finely-minced or dried and powdered winter savory, lemon-thyme, or sage, parsley, pepper, salt, and bread-crumbs; and give it a brown with a salamander, or in a tin Dutch oven ; when it begins to dry, sprinkle a little melted butter over it with a paste-brush. You may garnish the dish with broiled rashers of bacon.
Veal— Cairs Head, Hashed. — Soak
the head in water, boil it, not thoroughly, but until the meat may be cut clean from the bone. Take the meat off the bono on the best side, lay it in a dish, and cover it with crumbs of bread among which are a few herbs cut very small, with some pepper, salt, and nutmeg, and the yolks of two eggs. Set the dish before the fire, and keep turning it occasionally that all parts of the meat may become brown. Slice the remainder of the head, peel and slice also the tongue. Put a pint of good gravy, or of the liquor in which the head was boiled, into a pan with an onion, a small bunch of sweet herbs, some salt, cayenne, shallot, a glassful of sherry, and a little oyster liquor. Boil these
TEA
( 1035 )
VEA
together for a few minutes ; then strain it on the meat, which should have been previously dredged with flour. Fresh or pickled mushrooms, truffles, morels, and two spoonfuls of ketchup should be added. Half the brains beaten up with flour and butter should be added, and the whole simmered together. The other half of the brains are to bo beaten up with lemon-peel and parsley finely chopped, some nutmeg, mace, and an egg. These are to be fried in small cakes, also some oysters dipped in yolk of egg; with these and some good forcemeat balls the dish must be garnished.
Veal— Calf s Head Pie (to be served
Records on this page
Calf's Head, PlainCalf's Head Pie