Baked Calf's Head

Ingredients

• Soak head in cold water to cover it
• with 1 tablespoon of salt
• 1 sliced onion
• 1 teaspoon of thyme
• pepper
• salt
• 1 teaspoon ground allspice
• 1 teaspoon cloves
• 1 teaspoon cinnamon
• 1 small nutmeg grated
• thicken with 1 tablespoon of flour
• add 1 wine glass of good sherry wine
• Boil 3 eggs hard

Method

1. 1

   Soak head in cold water, wash well, put in a pot with cold water, onion, thyme, pepper and salt; boil until meat can be easily removed from the bones.

2. 2

   Skin the tongue and jaws, put in saucepan with brains, allspice, cloves, cinnamon, and nutmeg.

3. 3

   Take some of the water in which head was boiled, thicken with flour; pour on the head, sprinkle cracker crumbs over it, set in the oven long enough for the gravy to thicken.

4. 4

   When taken from the oven, add sherry wine.

5. 5

   Slice and garnish with boiled eggs.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 36. The excerpt below is the record exactly as published.

Baked Calf's Head. Soak head in cold water to cover it, with 1 tablespoon of salt, 2 hours, then wash well. Put in a pot with cold water, 1 sliced onion, 1 teaspoon of thyme, pepper and salt ; boil until meat can be easily removed from the bones, then skin the tongue, also the jaws; put m saucepan with brains, 1 teaspoon ground allspice ; 1 teaspoon cloves, 1 teaspoon cinnamon, 1 small nutmeg grated. Take some of the water in which head was boiled, and thicken with 1 tablespoon of flour; pour on the head, and sprinkle cracker crumbs over it; set in the oven long enough for the gravy to thicken. When taken from the oven add 1 wine glass of good sherry wine. Boil 3 eggs hard

Cook this with the app: pantry check, scaling, and the assistant.