Braised Calf's Head

Ingredients

• Half a calf's head
• A few sprigs of basil
• Cold water
• a little salt
• let it boil for two hours and a quarter
• Half a pint of button mushrooms
• One small lemon
• Rich gravy
• Forcemeat balls

Method

1. 1

   Cleanse the head as in the recipe for boiled calf's head.

2. 2

   Put it into a saucepan with enough cold water to cover it, and bring it to the boil, removing the scum as it rises; add a little salt, put the lid on and let it boil for two hours and a quarter; then let it cool and bone it entirely.

3. 3

   Lay the head in a stewpan and simmer it gently in rich gravy for an hour.

4. 4

   Half an hour before serving, add the button mushrooms and basil; thicken the gravy if necessary with flour and butter.

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.

BRAISED CALF'S HEAD Ingredients Half a calf's head. A few sprigs of basil. Cold water. Flour and butter. Rich gravy. Forcemeat balls. Half a pint of button mushrooms. One small lemon. Cleanse the head as in the recipe for boiled calf's head. Put it into a saucepan with enough cold water to cover it, and bring it to the boil, removing the scum as it rises; add a little salt, put the lid on and let it boil for two hours and a quarter

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