Baked Calf's Head

Ingredients

• the head
• a handful of salt
• half a pint of good cooking wine
• the same of the broth the head was boiled in

Method

1. 1

   Clean and boil the head until tender.

2. 2

   Remove bones, place in a baking dish with brains, season, and pour broth and wine over.

3. 3

   Bake until brown.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 28. The excerpt below is the record exactly as published.

Baked Calf s Head. When you purchase the head, get your butcher te split il open, take out the eyes, and chop the nose off; lay it in edd water with a handM of salt for half an hour, change the water, wash and cleanse the head thoroughly, take out the brains, re al. the skin and blood, and tie them up in a efotk. MEATS. 61 uid put tbom with tlie head in a large pot of boiling water, with a handful of salt ; boil the head until jou can twist the jaw-bone out of the meat, which will be in a little over two hours. The brains will be done in half an hour, and must be taken out. rhen remove the head, take out all the bones, but keep it as nearly whole as you can ; butter a deep baking-dish, lay the brains in the middle of it, spreading them a little, put the head on them, season it plentifully with powdered cloves, pepper and salt, stick pieces of butter rolled in flour wherever you find a erack or opening, dust with flour, mix in a bowl half a pint of good cooking wine, and the same of the broth the head wai^ boiled i

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