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Boiled Calf's Head
From Modern cookery, in all its branches, 1884
Serves 1
Serve with tomato sauce or rich oyster sauce as alternatives.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 202. The excerpt below is the record exactly as published.
BOILED calf’s HEAD. When the head is dressed with the skin on, which many persons prefer, the ear must be cut off quite close to it ; it will require three quarters of an hour or upwards of additional boiling, and should be served covered with fried crumbs : the more usual mode, however, is to boil it without the skin. In either case first remove the brain, wash the head delicately clean, and soak It for a quarter of an hour ; cover it plentifully with cold water, remove the scum as it rises with great care, throw in a little salt, and boil the head gently until it is perfectly tender. In the mean time, wash and soak the brains first in cold and then in warm water, remove the skin or film, boil them in a small saucepan from fourteen to sixteen minutes, according to their sage, and when they are done, chop and mix them with eight or ten size leaves boiled tender and finely minced ; or, if preferred, with CHAP. XI.] VEAL* 211 boiled parsley instead ; warm them in a spoonful or two of melted butter, or white sauce ; skin the tongue, trim off the root, and serve it in a small dish with the brains round it. Send the head to table very hot with parsley and butter poured over it, and some more in a tureen. A cheek of bacon
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