Boiled Calf's Head

Ingredients

• Half a calf's head
• Parsley and butter sauce

Method

1. 1

   Put half a calf's head into cold water for two or three hours; when ready to cook it remove the brains, tie the head up in a cloth, and put it into a stewpan with enough cold water to cover it; bring it slowly to the boil, remove the scum as it rises, add a little salt, put the lid on the stewpan and boil it gently from three to three and a half hours, according to the size.

2. 2

   In the meantime wash and skin the brains and boil them in a little saucepan for about ten minutes.

3. 3

   Bone the head, place it on a dish; skin the tongue, cut it in pieces and arrange it alternately with the brains round the head.

4. 4

   Serve hot to table with parsley and butter poured over it.

As published

This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 12. The excerpt below is the record exactly as published.

BOILED CALF'S HEAD Ingredients Half a calf's head. Parsley and butter sauce

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