BraiTis and Tongue, — Blanch and chop the brains, and put in
saucepan with two tablespoons butter, a little chopped parsley Juice
of half a lemon, salt and cayenne pepper. Skin and tnm the boiled
tongue, place in middle of dish and pour the sauce and brains round
it. If liked a tablespoon each chopped parsley, capers and gherkins,
and teaspoon very finely chopped onion may be aaded to the sauce.
Garnish with parsley, mace, pickles or slices of lemon. Or, after
blanching put the brains in quart cold water with teaspoon salt and
tablespoon vinegar and boil fifteen minutes, and when cold serve
with a cold tongue, the latter in center of disn and brains cut in twa
and placed at the side. Pour tartare sauce round them and garn-
ish as above. For Brain and Tongue Pudding, line a baking dish
with good paste and put in a layer of thinly-sliced cooked tongue,
then a layer of chopped brain, add a seasoning of salt✪ Brains and Tongue, pepper, a
little chopped onion and parsley. Do this alternately till dish is
filled. On the top put slices of hard boiled egg ; moisten by adding
a teaspoon flour mixed smoothly in a quarter pint milk. Steam an
hour or bake half an hour. A fresh cucumber, pared and sliced,,
may be put in the pudding, if liked.
Calf 8 Head — Comparatively few housekeepers know how many
really dainty dishes can be prepared from calf s head. For hints as
to purchasing, turn to Marketing, and for directions for cleanings
blanching, skinning, boning, etc., see Cutting and Curing Meats.
Almost every part of the head can be used, though there is some
tough white meat about the mouth to be removed a small part
around the eye, and some bits of gristle. The water or broth in
which the head has been boiled should be saved for soup, though a
part of it is of course used for making gravy which accompanies
the dish. Lamb's or Sheep's head can be cooked the same as calPs
after any of the recipes given, the meat from two of the former
about equaling that from one of the latter. Beefs head may also
be used, but must be soaked in salted water overnight, will require
longer boiling and will not of course make so delicate a dish. Only
half the meat from a beefs head will be required in recipes where
that of a calf s is given. To give the desired acid flavor generally
liked with calf s head use the sour cooking wine of foreign manu-
facture or any of the flavored vinegars preferred (see Pickles).
Baked Head. — After blanching, halve the head carefully, cutting
down between the ears, lay in dripping-pan, cover with bread-crumbs
and melted butter, and bake in hot oven, bastine frequently. Make
a sauce of drawn butter, chopped hard-boiled eggs, the mashed
brain, a little red pepper, and some parsley. When the head is
done, serve on a flat aish, smothered in the sauce. Some prefer to
MEATS. 441
✪ Baked Head
Page 376 · 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
Brains and Tongue, — Blanch and chop the brains, and put in saucepan with two tablespoons butter, a little chopped parsley Juice of half a lemon, salt and cayenne pepper. Skin and trim the boiled tongue, place in middle of dish and pour the sauce and brains round it. If liked a tablespoon each chopped parsley, capers and gherkins, and teaspoon very finely chopped onion may be added to the sauce. Garnish with parsley, mace, pickles or slices of lemon. Or, after blanching put the brains in quart cold water with teaspoon salt and tablespoon vinegar and boil fifteen minutes, and when cold serve with a cold tongue, the latter in center of dish and brains cut in two and placed at the side. Pour tartare sauce round them and garnish as above. For Brain and Tongue Pudding, line a baking dish with good paste and put in a layer of thinly-sliced cooked tongue, then a layer of chopped brain, add a seasoning of salt, pepper, a little chopped onion and parsley. Do this alternately till dish is filled. On the top put slices of hard boiled egg ; moisten by adding a teaspoon flour mixed smoothly in a quarter pint milk. Steam an hour or bake half an hour. A fresh cucumber, pared and sliced,, may be put in the pudding, if liked.
Calf's Head — Comparatively few housekeepers know how many really dainty dishes can be prepared from calf s head. For hints as to purchasing, turn to Marketing, and for directions for cleaning, blanching, skinning, boning, etc., see Cutting and Curing Meats. Almost every part of the head can be used, though there is some tough white meat about the mouth to be removed a small part around the eye, and some bits of gristle. The water or broth in which the head has been boiled should be saved for soup, though a part of it is of course used for making gravy which accompanies the dish. Lamb's or Sheep's head can be cooked the same as calPs after any of the recipes given, the meat from two of the former about equaling that from one of the latter. Beefs head may also be used, but must be soaked in salted water overnight, will require longer boiling and will not, of course, make so delicate a dish. Only half the meat from a beef's head will be required in recipes where that of a calf's is given. To give the desired acid flavor generally liked with calf's head use the sour cooking wine of foreign manufacture or any of the flavored vinegars preferred (see Pickles).
Baked Head. — After blanching, halve the head carefully, cutting down between the ears, lay in dripping-pan, cover with bread-crumbs and melted butter, and bake in hot oven, bastine frequently. Make a sauce of drawn butter, chopped hard-boiled eggs, the mashed brain, a little red pepper, and some parsley. When the head is done, serve on a flat aish, smothered in the sauce. Some prefer to [illustration: (content continues on next page)]
Records on this page
Brains and TongueBrain and Tongue PuddingBaked Head