vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Baked Calf’s Head
From The encyclopædia of practical cookery, 1890
Serves 1
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 75. The excerpt below is the record exactly as published.
Baked Calf’s Head.— (1) Take out the brains, and put the head in a saucepan with sufficient water to cover it ; boil until the meat will easily leave the bones. Cut up the meat, sprinkle it over with salt, pepper, and grated nutmeg, put it on a dish with 1 wineglassful of wine, 4oz. of butter, and the brains which have been boiled separately. Put the dish in the oven, and bake until done. (2) Put a Calf’s Head
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