Boiled Calf's Head

Ingredients

• a fine, fresh, white Calf’s Head
• 2 table-spoonfuls of flour
• 1 gill of vinegar
• one medium-sized, well-cleaned, sliced carrot
• one sound peeled onion
• eighteen whole peppers
• 2 pinches of salt
• 2qts. of cold water

Method

1. 1

   Plunge the Calf’s Head into hot water for one minute, rub it with a coarse towel to remove hairs.

2. 2

   Cut the flesh from the center to the nostrils and bone it.

3. 3

   In a saucepan, combine flour, vinegar, carrot, onion, peppercorns, and salt.

4. 4

   Gradually add cold water while stirring.

5. 5

   Cut half the head into six pieces, add to the broth, and cook for an hour and a half.

6. 6

   Serve the pieces on a dish decorated with parsley.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 76. The excerpt below is the record exactly as published.

a fine, fresh, white Calf’s Head into hot water for one minute, lift it up, and sharply rub it all over with a coarse towel so as to remove all the remaining hairs. Carefully cut the flesh, starting from the centre of the head, right down to the nostrils. Then, with a very keen knife bone it from the top to the base on both sides. Place in a saucepan 2 table -spoonfuls of flour, 1 gill of vinegar, one medium-sized, well-cleaned, sliced carrot, one sound peeled onion, eighteen whole peppers, and 2 pinches of salt. Poul- in very gradually 2qts. of cold water, briskly stirring until all is added. Cut up half of the head into six equal pieces, add them to the broth, as also the other whole half, and let all cook together on a moderate fire for an-hour-and-a-half. Lift up the pieces and the half head, and place the six pieces on a dry napkin. Have ready a hot dish with a folded napkin over it, neatly dress the six pieces on it, decorate with parsley or greens, and serve with any desired sauce. Place the remaining half head in a stone jar, strain the broth over it, and keep it in a cool place for any purpose required. (2) Thoroughly clean a Calf’s Head, i-emoving the brains and tongue, and boil it tied up in a cloth to keep it white. It is For details respecting Culinary Processes, Utensils, Calf — continued. as well to soak the head for two or three hours previously to boiling, as it improves the colour. Wash, soak, and blanch the brains, then boil them ; scald some sage, chop it fine, add pepper and salt and a little milk, and mix it up with the brains. The tongue, which should be soaked in salted water for twenty-four hours, should be boiled, peeled, and served on a separate dish. The head should boil until tender, and if intended to be sent to the table plain should bo served as taken up, with melted butter and parsley; if otherwise, when the head is boiled sufficiently tender, take it up, spread over a coat of the well-beaten yolk of egg, sprinkle with bread- crumbs, and brown before the fire, or in the oven before serving ; or the plain-boiled head may be garnished with lemons, mushrooms, cocks’ combs, truffles, and attelettes (see Pig. 308). Boiled Calf’s Head

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