Boiled Calf's Head with Vinaigrette Sauce
From The encyclopædia of practical cookery, 1890
Serves 2
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 77. The excerpt below is the record exactly as published.
half a boiled Calf’s Head as for Boiled Cale’s Head No. 1. Before serving, pour over 1 gill of hot tomato sauce, and surround it with twenty- four stoned and blanched olives, arranged in clusters, and six sippets of fried bread. Boiled Calf’s Head ■with. Poulette Sauce. — Pour £ pint of hot poulette sauce over half a boiled Calf’s Head, sprinkle it with 5 table-spoonful of chopped parsley, and serve. Boiled Calf’s Head with. Vinaigrette Sauce. — Proceed the same as for Boiled Calf’s Head No. 2, laying a folded napkin on the dish and arranging thereon the half of the head. Serve with parsley- leaves round the dish and 1 pint of vinaigrette sauce
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