Baked Calf's Head

Ingredients

• Have the butcher split open the head
• Add salt
• two cups of the broth

Method

1. 1

   Prepare the head by removing eyes and nose, soak in salted water, and boil for about two hours.

2. 2

   Remove bones, butter a baking dish, lay brains in it, place head on top, season, and pour broth mixed with currant jelly over.

3. 3

   Bake until brown, basting several times.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 33. The excerpt below is the record exactly as published.

BAKED CALF'S HEAD Have the butcher split open the head, remove the eyes and chop off the nose. Lay the head in salted water for half an hour; change 78 Planned for a Family of Four MEATS the water; wash and cleanse the head thoroughly. Take out the brains; remove all the skin and blood; tie them in a piece of cheese- cloth and put them with the head into a large kettle of boiling water. Add salt and lioil the head for about two hours, or until the jaw bone can be twisted out of the meat. The brains will be J. Neck C. Ribs 2 Cliuck 7. Loia S, Shoulder 8. Flank 4. Fore shank 0- Lefj 5. Breast jO. Hind shank Diagram of Cuts of Veal cooked in half an hour and should l3e remo^'Gd, but kept hot. 1'ake'out all th^e bones from the head, but keep it as nearly v,'hole as possible. Butter a bakiiig dish; lay the brains in it, then the iicad on them; season plentifully viiih powdered cloves, salt and pepoer- stick small pieces of butter rolled in flour T%-herever there isa' crack or opening, and dust with flour. Mix a little currant ielly with two cups of the broth

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