Baked Head
From The new practical housekeeping, 1890
Serves 1
Some prefer to brush the head with two beaten yolks of eggs before covering with bread-crumbs.
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 new practical housekeeping (1890) by Estelle Woods Wilcox, page 376. The excerpt below is the record exactly as published.
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 brush the head over with two beaten yolks of eggs before covering with bread-crumbs, and sprinkle over also powdered mace, nutmeg, and pepper and salt ; put the brains in with the head, first dipping in melted butter ; put a little good gravv, stock, or water if neither is at hand, in pan, cover closely and bake in hot oven, removing •cover long enough before done to brown nicely. Serve with a sauce poured round it, made as follows : Slightly brown two or three sliced onions or shallots in butter ; add tablespoon flour, some brown gravy or stock, a carrot thinly sliced, little chopped parsley, bay leaf, rind and juice of half a lemon, white pepper, and salt. Simmer all one half hour, and pass through coarse strainer. Put back in saucepan heat through, and add small piece butter, tablespoon any flavored Tinegar liked, lump of sugar
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Cook this with the app: pantry check, scaling, and the assistant.