Calf's Head

Ingredients

• a calf's head
• a teaspoonful of pepper
• a heaping teaspoonful of salt
• a teaspoonful of finely chopped sweet herbs
• bits of butter the size of a nutmeg
• dredge on flour until it looks white
• a 'ID of water into the pan
• a teaspoonful of browned flour
• slices of lemon, if liked

Method

1. 1

   Boil the calf's head until the meat leaves the bones.

2. 2

   Remove bones, chop meat, season with salt, pepper, and herbs.

3. 3

   Place in a cloth in a colander, cover, and weigh down.

4. 4

   When cold, slice for supper or sandwiches.

5. 5

   Spread slices with mustard.

6. 6

   For roasting, split the head, season, and roast with butter and flour until browned.

7. 7

   Fry prepared pieces in hot lard until brown.

8. 8

   Serve with gravy made from drippings and lemon slices.

As published

This recipe was extracted from The housekeeper's companion (1883), page 95. The excerpt below is the record exactly as published.

calf's head in water enough to cover it, until the meat leaves the bones, then take it with a skimmer into a wooden bowl or tray; take from it every parti- cle of bone; chop it small; season with pepper and salt, a heap- ing teaspoonful of salt, and a teaspoonful of pepper will be sufficient; if liked, add a teaspoonful of finely chopped sweet herbs; lay a cloth in a cullender, put the minced meat in it, then fold the cloth closely over it, lay a plate over, and on it a gentle weight. When cold it may be sliced for supper or sand- wiches. Spread each slice with made mustard. Calf's Head (a fine dish). — Boil a calf's head (after having cleaned it), until tender, then split it in two, and keep the best half (bone in it if you like); cut the meat from the other in uniform pieces, the size of an oyster; put bits of butter the size of a nutmeg all over the best half of the head; sprinkle pepper over, and dredge on flour until it looks white, then set it on a trivet or mufiin rings in a dripping pan; put a ' 'ID of water into the pan and set it in a hot oven or before a hot fire; turn it that it may brown evenly; baste once or twice.> *.':ilst this is doing, dip the prepared pieces of the head in wheat flour or batter, and fry in hot lard or beef dripping, a 142 HOUSEHOLD. delicate brown; season with pepper and salt, and slices of lemon, if liked. When the roast is done put it in a hot dish, lay the fried pieces around it and cover with a tin cover; put the gravy from the dripping pan into the pan in which the pieces were fried, with the slices of lemon, and a teaspoonful of browned flour

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