Calf's Head
From The housekeeper's companion, 1883
The lemon can be omitted if preferred.
Presented as published in 1883. 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 The housekeeper's companion (1883), page 94. The excerpt below is the record exactly as published.
Calf's head may be boiled and served with a sauce, and a soup made of the liquor in which it is boiled. The head and feet are used for making jellies. To Broil Veal. — Put in hot water (not boiling) to cover it, put to it a teaspoonful of salt, cover the pot, and let it boil very gently, taking off the scum as it rises; allow fifteen min- utes for each pound of meat; four pounds of meat will require one hour gentle boiling. Serve boiled veal with drawn butter, or oysters, or lemon, or parsley sauce, and plain boiled pota- toes with pickles, or lettuce, or celery. Boil the loin and serve with egg sauce. Calf's Head. — Clean it very nicely and soak it in salt and water, that it may look white (clean as directed for beef tripe), take out the eyes, take out the tongue to salt, and the brains to make a little dish; boil the head very tender, and serve with a sauce, or take it up, put bits of butter all over it, dredge with HOUSEHOLD. 141 flour, and season with pepper and finely sifted sweet herbs, if liked, set it in a hot oven or before the fire; baste with some of the water in which it was boiled, or squeeze the juice of a lemon over; roast it a fine brown; then take it on a hot dish and put on a tin cover; add a piece of butter, the size of an egg, to the gravy; cut a small lemon in thin slices, and make the gravy boiling hot; add them to it; let them fry brown, then put a teaspoonful of browned flour, and a teacup of boiling water to the gravy, and serve with the meat. The lemon may be dispensed with if preferred — it will generally be liked. To Make a Dish of Calf's Brains. — Wash them in salt and water, then boil them tender, and take them in a dish; put butter and pepper over, and serve. Or, after washing the brains in salt and water, wipe them dry, and dip them in wheat flour, or in beaten egg, and then into bread crumbs, and fry in hot lard or beef dripping; season with pepper and salt, and slices of lemon fried, if liked. Calf's Head Cheese. — Boil a calf's head
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