well together the brains, a hreakfast-cupful of
finely-grated bread-crumbs, a little salt, pepper,
nutmeg, finely-chopped parsley, three ounces
of butter, and two eggs. Mal^e them up about
the size of an egg, fry them in boiling oil or
dripping, and di-ain them from the fat before
they are added to the soup. Time, four
hours. Probable cost, Is. 6d. per quart, with-
out the wine. Sufficient for ten or twelve
persons.
Cairs Head Mould.— Cut the remains
of a cold caK's head into neat slices. Make
some clear savoury jeUy with gelatine (aw Aspic
Jelly, Economical). Put a little of the jelly at
the bottom of a plain mould which has been
soaked in cold water. Let it set a little, then
arrange the pieces of meat in the mould, making
them look as nice as possible with a little
parsley, pieces of ham or tongue, rings of hard-
boiled eg✪ Calf's Head Mouldg. Leave space between the pieces of
meat for the jelly to run through. Nearly fill
the mould with the meat, pour the jelly over it,
and put it in a cool place till stiff enough to
turn out. Time, twelve hours to set. Sufli-
cient for a breakfast dish. Probable cost. Is.
for a moderate-sized mould, exclusive of the
meat.
Calf S Head Pie. — An excellent pie may
be made of Cixlf's head. Take one properly
prepared, and boil it until the bones can be
taken out. Line the edge of a large pie-dish
%vith .a good, light crust, put in the pieces of
meat, the tongue at the top, season it with salt,
pepper, and a little nutmeg, pour over it a
cupful of the liquor in which the head was
boiled✪ Calf's Head Pie, cover it with a thick crust, and bake in
a good oven until nicely browned. ■\Vhile it is
baking put the bones of the head into a sauce-
pan, with a quart of the liquor, a tea-spoonful
of powdered mace, an onion chojiped small, and
half a salt-spoonful of cayenne pepper. Let it
simmer gently until it is reduced to half, then
strain it, and add two table-spoonfuls of mush-
room ketchup and a glass of port. Mix the
brains with eight or nine sage-leaves, chopped
small, half a nutmeg grated, and an egg.
Make them up into little cakes, and fiy them
in boiling butter until they are nicely browned.
Put them in the oven to keep wann, with a
sheet of blotting paper under them to drain
off the fat. Have ready also four or five hai-d-
boiled eggs. AVhen the pie is sufficiently
cooked, take off the crust, and lay the brain
cakes and the eggs, cut into rings, on the top ;
pour the boiling gravy over all, and fasten the
crust on again with the white of an egg before
sending the dish to table. Time to bake,
an hour and a half or more. Sufficient for
eight or nine persons. Probable cost, from 6s.
to lis.
Calf's Head Ragout.— Boil a calf's head,
and while the tiesh is still firm, take it up, cut
it into niec slices, about half an inch thick, and
as large as possible. Dust these on both
sides with flour, salt, and gTatcd nutmeg.
Have a saucepan ready, melt two ounces of
butter in it, and fry the pieces of meat, and as
each piece is lightly browned, put it into a
stcwpan. Wlien all the pieces are fried, mi.x a
✪ Calf's Head Ragout (Another Way)
Page 302 · 5 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
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well together the brains, a hreakfast-cupful of
finely-grated bread-crumbs, a little salt, pepper,
nutmeg, finely-chopped parsley, three ounces
of butter, and two eggs. Mal^e them up about
the size of an egg, fry them in boiling oil or
dripping, and di-ain them from the fat before
they are added to the soup. Time, four
hours. Probable cost, Is. 6d. per quart, with-
out the wine. Sufficient for ten or twelve
persons.
Cairs Head Mould.— Cut the remains
of a cold caK's head into neat slices. Make
some clear savoury jeUy with gelatine (aw Aspic
Jelly, Economical). Put a little of the jelly at
the bottom of a plain mould which has been
soaked in cold water. Let it set a little, then
arrange the pieces of meat in the mould, making
them look as nice as possible with a little
parsley, pieces of ham or tongue, rings of hard-
boiled egg. Leave space between the pieces of
meat for the jelly to run through. Nearly fill
the mould with the meat, pour the jelly over it,
and put it in a cool place till stiff enough to
turn out. Time, twelve hours to set. Sufli-
cient for a breakfast dish. Probable cost. Is.
for a moderate-sized mould, exclusive of the
meat.
Calf S Head Pie. — An excellent pie may
be made of Cixlf's head. Take one properly
prepared, and boil it until the bones can be
taken out. Line the edge of a large pie-dish
%vith .a good, light crust, put in the pieces of
meat, the tongue at the top, season it with salt,
pepper, and a little nutmeg, pour over it a
cupful of the liquor in which the head was
boiled, cover it with a thick crust, and bake in
a good oven until nicely browned. ■\Vhile it is
baking put the bones of the head into a sauce-
pan, with a quart of the liquor, a tea-spoonful
of powdered mace, an onion chojiped small, and
half a salt-spoonful of cayenne pepper. Let it
simmer gently until it is reduced to half, then
strain it, and add two table-spoonfuls of mush-
room ketchup and a glass of port. Mix the
brains with eight or nine sage-leaves, chopped
small, half a nutmeg grated, and an egg.
Make them up into little cakes, and fiy them
in boiling butter until they are nicely browned.
Put them in the oven to keep wann, with a
sheet of blotting paper under them to drain
off the fat. Have ready also four or five hai-d-
boiled eggs. AVhen the pie is sufficiently
cooked, take off the crust, and lay the brain
cakes and the eggs, cut into rings, on the top ;
pour the boiling gravy over all, and fasten the
crust on again with the white of an egg before
sending the dish to table. Time to bake,
an hour and a half or more. Sufficient for
eight or nine persons. Probable cost, from 6s.
to lis.
Calf's Head Ragout.— Boil a calf's head,
and while the tiesh is still firm, take it up, cut
it into niec slices, about half an inch thick, and
as large as possible. Dust these on both
sides with flour, salt, and gTatcd nutmeg.
Have a saucepan ready, melt two ounces of
butter in it, and fry the pieces of meat, and as
each piece is lightly browned, put it into a
stcwpan. Wlien all the pieces are fried, mi.x a