Browned Calf's Head

Ingredients

• One calf's head
• one tablespoonful chopped parsley
• one half dessert-spoonful lemon-thyme
• two tablespoonfuls bread crumb
• one quarter pound bacon
• one lemon
• the yolk of one egg

Method

1. 1

   Soak the calf's head in cold water for two hours.

2. 2

   Wash it, place it in a saucepan with cold water, and boil gently for one and a half hours.

3. 3

   Dry, score, brush with egg yolk, and sprinkle with thyme, parsley, and bread crumb.

4. 4

   Bake for twenty minutes and serve with bacon and lemon slices.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 49. The excerpt below is the record exactly as published.

BROWNED CALF'S HEAD — FORCEMEAT BALLS. 65 and "Worcester sauce, also the chopped giblets, and boil slowly five minutes. When the turkey is cooked take it from the fire, place it on a very hot dish, remove the twine, and send the sauce to table in a small tureen. NOTE. — Directions for trussing, see page 48. Good beef dripping is best to baste the turkey with. Browned Calfs Head. — One calfs head, one table- spoonful chopped parsley, one half dessert-spoonful lemon- thyme, two table-spoonfuls bread crumb, one quarter pound bacon, one lemon, the yolk of one egg

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