Calf's Head à la Luxembourg

Ingredients

• 2oz. of butter
• juice of half a lemon
• 4 table-spoonfuls of sifted breadcrumbs
• yolks of two eggs
• 4 table-spoonfuls of tarragon vinegar
• 1 table-spoonful of scraped horseradish
• two cloves
• a blade of mace
• a wineglassful of brandy
• 3 pints of brown sauce
• 1 pint of clear consomme
• two dozen of pickled mushrooms
• two dozen of small gherkins
• loz. of anchovy butter
• | teaspoonful of sugar

Method

1. 1

   Run a knife under the skin of the skull and saw off about 2 inches of the skull-bone.

2. 2

   Boil the head, drain, and wipe.

3. 3

   Prepare forcemeat with washed brains, butter, parsley, salt, pepper, and lemon juice.

4. 4

   Mince and mix with breadcrumbs, nutmeg, and egg yolks.

5. 5

   Spread over the head, brush with egg, sprinkle with breadcrumbs, and bake for half an hour.

6. 6

   Prepare sauce with vinegar, horseradish, cloves, mace, brandy, brown sauce, and consomme, reduce, strain, and serve with the head.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 78. The excerpt below is the record exactly as published.

2oz. of butter, sprinkle over with chopped parsley, salt and pepper, squeeze over the juice of half a lemon, and cook gently over a slow fire, turning frequently. Mince them as fine as possible, put them into a basin, mix in 4 table-spoonfuls of sifted breadcrumbs, salt, pepper, grated nutmeg, and chopped lemon-peel, and make the whole into a mass by adding the yolks of two eggs. Spread this over the head placed in a saute-pan, brush the surface with egg, sprinkle over bread- crumbs, and bake in a moderate oven for about half-an-hour. Brown the top with a salamander, and put it on a dish. Put 4 table-spoonfuls of tarragon vinegar into a saucepan with 1 table-spoonful of scraped horseradish, two cloves, a blade of mace, and a wineglassful of brandy ; boil for five minutes, then add 3 pints of brown sauce and 1 pint of clear consomme. Boil up again, remove the saucepan to the side of the fire, skim well, and let the whole remain until it is reduced to Calf — continued. two-thirds its original quantity. Strain it into another sauce- pan, add two dozen each of pickled mushrooms and small gherkins, warm them, add loz. of anchovy butter and | teaspoonful of sugar

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