Burlington Whimsey

Ingredients

• half a calf’s head
• a pint of good gravy
• a pound in weight
• three ounces of the lean of a boiled ham
• the grated rind of a large lemon
• three teaspoonsful of parsley
• one of thyme
• three quarters of a teaspoonful of mace
• half a small nutmeg
• a teaspoonful of salt
• a half-quarter one of cayenne

Method

1. 1

   Mince the gelatinous part of the head and stew it in gravy for 10-15 minutes.

2. 2

   Mince additional head to make 1 pound, mix with ham, lemon rind, herbs, and spices.

3. 3

   Combine with the simmered mixture, boil for 4-5 minutes, and pour into molds with tongue slices.

4. 4

   Chill until firm.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 204. The excerpt below is the record exactly as published.

BURLINGTON WHIMSEY. Set aside until quite cold half a calf’s head dressed by the pre- ceding receipt. If, on cutting it, the gelatinous part should not appear perfectly tender, pare it off closely from the head, weigh, and mince it ; put it into a pint of good gravy, and stew it gently from ten to fifteen minutes. Mince as much more of the head as will make up a pound in weight after the edges are trimmed off, and part of the fat is taken away ; add to this three ounces of the lean of a boiled ham finely chopped, the grated rind of a large lemon, three teaspoonsful of parsley and one of thyme shred very small, three quarters of a teaspoonful of mace, half a small nutmeg grated, a teaspoonful of salt, and a half-quarter one of cayenne

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