Calf's Head

Ingredients

• half a calf’s head
• a couple of gills of the broth
• well-beaten egg
• a layer of finely sifted raspings
• basting with melted butter
• garnished with baked tomatoes
• and mushroom sauce

Method

1. 1

   Prepare the calf's head as described, set it under a weight to cool.

2. 2

   Trim it neatly, brush with beaten egg, coat with raspings, and let set.

3. 3

   Place in a dish moistened with broth, heat in the oven, basting with melted butter until browned.

4. 4

   Serve garnished with baked tomatoes and mushroom sauce.

As published

This recipe was extracted from Fifty dinners (1895) by A. R. Kenney-Herbert, page 71. The excerpt below is the record exactly as published.

half a calf’s head as described in Menu xx., set it under a weight, and let it get cold. When to be dressed, trim it neatly, brush over its upper surface with well-beaten egg, shake a la}'er of finely sifted raspings over this, and let the coating set ; then put it on a dish that will stand the oven, moistened with a couple of gills of the broth in which it was cooked, push it into the oven to heat thoroughly, and for the surface to brown nicely, 159 i6o FIFTY DINNERS. basting with melted butter to assist that object. When done, serve garnished with baked tomatoes, and mushroom sauce

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