Calfs Head, Fricasseed.— Cut the re-
mains of a cold calf's head into sKces about
a quarter of an inch thiclc, and lay them aside
until wanted. Put a pint and a half of the
liquid in which the head was boiled into a
saucepan with a salt-spoonful of salt, half a
salt-spoonful of pepper, a bunch of savoury
herbs, and an onion stuck with four cloves.
Let these simmer gently for three-quarters of
an hour-; then strain the liquid, and pour it
into a jar until wanted. Put a piece of butter
the size of a large egg into a saucepan ; let it
melt, then mix with it very smoothly a table-
spoonful of floui", and afterwards, very gra-
dually, the strained liquid. Put the meat in,
let it boil, draw it from the iire for a minute
or two, and mix with it the beaten yolks of
two eggs. Stir it over the iire till it thickens,
but do not allow it to boil. Before serving,
squeeze in the juice of half a lemon✪ Calf's Head, Fricasseed. Time,
one hour and a half. Probable cost, exclusive
of the cold calf's head, 6d. Sufficient for four
or five persons.
Calf's Head, Fried.— Cut the remains
of a cold calf's head into pieces about an inch
and a half wide. Lay them for thi-ee hom-s in
a pickle made of two table-spoonfuls of lemon-
juice, the same of white wine, salt, pepper, and
powdered cinnamon. Take them out, drain
them, and dip each piece into a batter. Fry
them in boiling oil✪ Calf's Head, Fried till they are a bright bro^vn,
and pile them in a pyramid on a hot dish.
Time, ten minutes to fry. Probable cost, 6d.
or 8d., without the \\ane.
Calf S Head, Hashed. — Cut the remains
of a cold calf's head into nice slices about a
quarter of an inch thick and thi-ee or four inches
long, and set them aside until wanted. Take
the remains of the brains and beat them up
with a dessert-spoonful of chopped parsley, a
salt-spoonful of finely-shred lemon-rind, and a
little salt and pepper. Make this into cakes,
and fry them in boiling butter until nicely
browned. Put a piece of butter the size of a
large egg into a saucepan; melt it, then mix
with it very smoothly a table-spoonful of flour,
a pint of nicely-flavoured stock, a little pepper
and salt, and cayenne, and the liquor from a
score of oysters, or, what will be very good,
though not as good, a table-spoonful of the
liquor fi'om a tin of oysters ; let this boil up,
add the pieces of head, a table-spoonful of
mushroom ketchup✪ Calf's Head Hashed, and a score of oysters, fresh
or tinned. Let all simmer until quite hot, but
the preparation must not boil again. Serve the
meat in the middle. Poui- the gravy over, and
arrange, alternately, fried bacon and the brain
cakes round it. Time altogether, half an hour.
Probable cost, exclusive of the meat, with fresh
oysters, 4s. ; with tinned oysters. Is. 4d. Suffi-
cient for four or five persons.
Cairs Head Hashed (another Avay)._
Page 300 · 3 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
Calfs Head, Fricasseed.— Cut the remains of a cold calf's head into slices about a quarter of an inch thiclc, and lay them aside until wanted. Put a pint and a half of the liquid in which the head was boiled into a saucepan with a salt-spoonful of salt, half a salt-spoonful of pepper, a bunch of savoury herbs, and an onion stuck with four cloves. Let these simmer gently for three-quarters of an hour; then strain the liquid, and pour it into a jar until wanted. Put a piece of butter the size of a large egg into a saucepan ; let it melt, then mix with it very smoothly a tablespoonful of flour, and afterwards, very gradually, the strained liquid. Put the meat in, let it boil, draw it from the fire for a minute or two, and mix with it the beaten yolks of two eggs. Stir it over the fire till it thickens, but do not allow it to boil. Before serving, squeeze in the juice of half a lemon. Time, one hour and a half. Probable cost, exclusive of the cold calf's head, 6d. Sufficient for four or five persons.
Calf's Head, Fried.— Cut the remains of a cold calf's head into pieces about an inch and a half wide. Lay them for three hours in a pickle made of two table-spoonfuls of lemon juice, the same of white wine, salt, pepper, and powdered cinnamon. Take them out, drain them, and dip each piece into a batter. Fry them in boiling oil till they are a bright brown, and pile them in a pyramid on a hot dish. Time, ten minutes to fry. Probable cost, 6d. or 8d., without the wine.
Calf's Head, Hashed. — Cut the remains of a cold calf's head into nice slices about a quarter of an inch thick and three or four inches long, and set them aside until wanted. Take the remains of the brains and beat them up with a dessert-spoonful of chopped parsley, a salt-spoonful of finely-shred lemon-rind, and a little salt and pepper. Make this into cakes, and fry them in boiling butter until nicely browned. Put a piece of butter the size of a large egg into a saucepan; melt it, then mix with it very smoothly a table-spoonful of flour, a pint of nicely-flavoured stock, a little pepper and salt, and cayenne, and the liquor from a score of oysters, or, what will be very good, though not as good, a table-spoonful of the liquor from a tin of oysters ; let this boil up, add the pieces of head, a table-spoonful of mushroom ketchup, and a score of oysters, fresh or tinned. Let all simmer until quite hot, but the preparation must not boil again. Serve the meat in the middle. Pour the gravy over, and arrange, alternately, fried bacon and the brain cakes round it. Time altogether, half an hour. Probable cost, exclusive of the meat, with fresh oysters, 4s. ; with tinned oysters. Is. 4d. Sufficient for four or five persons.
Calf's Head Hashed (another Avay)._
Records on this page
Calf's Head, FricasseedCalf's Head, FriedCalf's Head Hashed