Cairs Head Plain with Vinaigrette Sauce

Ingredients

• Bone a large white calf's head
• Cut fine 3 ounces suet, 3 ounces larding pork, 3 onions
• and 1 carrot
• add 2 tablespoonfuls flour
• add 3 quarts boiling water
• the juice of 1 lemon
• 2 even tablespoonfuls salt
• 12 peppers

Method

1. 1

   Bone and cut calf's head into pieces, simmer in boiling water, drain, and cool.

2. 2

   Prepare broth with onion, carrot, and seasonings.

3. 3

   Cook head until tender, remove skin, and arrange on a dish.

4. 4

   Garnish with parsley and serve with vinaigrette sauce.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 190. The excerpt below is the record exactly as published.

Cairs Head Plain with Tinaigrette Sauce.— Bone a large white calf's head, cut the meat into 10 pieces, place meat and tongue into boiling water, let them simmer 5 minutes, drain, and cool in cold water. Split the calf's head open, remove the brain and lay it several hours in cold water, then prepare as directed (see Calf's Brain). Cut fine 3 ounces suet, 3 ounces larding pork, 3 onions and 1 carrot. Place all the ingredients over the fire, cook 5 minutes without browning ; add 2 tablespoonf uls flour, stir 2 min- utes ; add 3 quarts boiling water, stir till smooth ; add a bouquet, the juice of 1 lemon, 2 even tablespoonfuls salt, and 12 peppers

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