Broiled Calf's Head

Ingredients

• two tablespoonfuls of butter
• a saltspoonful of salt
• a quarter of a saltspoonful of pepper

Method

1. 1

   Dip pieces of boiled calf's head into a mixture of melted butter, salt, and pepper, then broil them over a very hot fire.

2. 2

   Serve hot with a lemon quartered or parsley dipped in vinegar.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 160. The excerpt below is the record exactly as published.

BROILED CALF'S HEAD. Have ready in a small bowl two tablespoonfuls of butter melted, a saltspoonful of salt, and a quarter of a saltspoonful 286 PRACTICAL AMERICAN COOKERY. of pepper; into this mixture dip pieces of boiled calf's head, and then broil them between the bars of a double wire gridiron over a very hot iire. Serve the dish very hot, with a lemon quartered, or a few sprigs of parsley dipped in vinegar. The feet may be broiled in the same way, or breaded first, or breaded and fried, or stewed in white or brown sauce. CALF'S BRAINS. Blanch the brains as directed in the recipe for boiling calfs head. Slice them half an inch thipk ; put them into a fry- ing-pan containing half an inch of smoking-hot butter, and quickly fry them brown, taking care not to break them in turning ; when they are nicely browned, season them with salt and pepper, and serve them hot. Or, blanch and slice, the brains, and broil them. FRIED BRAINS. Have the brains prepared as for frying, and then quickly brown them in a chafing-dish at the table, using just enough butter to prevent burning, and seasoning them with salt and pepper. Like sweetbreads, they are best when quickly cooked. CALF'S TONGUE AND BRAINS. Heat in hot water a boiled tongue, and a brain cooked as directed in the recipe for boiled calfs head, keeping the brain as whole as possible. Make a brown gravy by stirring a tablespoonful each of butter and flour over the fire until light brown, and then gradually stirring in a pint of boiling water; season the gravy with a level teaspoonful of salt, quarter of a saltspoonful of pepper

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