Calf's Head
From Kentucky receipt book, 1903
Serves 6
Use the stock for soup.
Presented as published in 1903. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 39. The excerpt below is the record exactly as published.
Calf's Head. Remove brains and put in ice cold salted water. Wash head and cover with cold water for 2 hours. Then put in kettle with cold water. Boil until meat is easily removed from the bones. Take from kettle, remove all bones. Set the stock back on range, add to it Yz pound of lean ham
Cook this with the app: pantry check, scaling, and the assistant.