Calf's Head (a la Maitre d'Hotel)

Ingredients

• the remains of a cold calf's head
• half a pint of good melted butter
• two dessert-spoonfuls of parsley boiled and chopped
• the juice of a small lemon
• a little salt
• a little pepper

Method

1. 1

   Slice the cold calf's head and prepare Maitre d'Hotel sauce with melted butter, parsley, lemon juice, salt, and pepper.

2. 2

   Heat the sauce and add the meat without boiling.

3. 3

   Serve hot.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 294. The excerpt below is the record exactly as published.

a little pepper and cayenne. Let this boil up, add the mushrooms, and boil the sauce gently for a quarter of an hour. Put in the meat, and let it boil for one minute ; draw the sauce - pan to the side of the fire, let it cool for two minutes, when the beaten yolks of two eggs may be mixed with it. Stir the preparation over the fire till it thickens, but on no account allow it to boil, and at the last squeeze in the juice of half a lemon. Serve on a hot dish. Time, half an hour. Probable cost, without the cold meat, Is. 3d. Sufficient for four or five persons. Cairs Head (a la Maitre d'Hotel).— Take the remains of a cold calf's head, and cut it into neat slices, leaving out the bones, &c. Make some Maitre d'Hotel sauce, consisting of half a pint of good melted butter, mixed with two dessert-spoonfuls of parsley boiled and chopped, the juice of a small lemon, and a little salt and pepper. Let this boil, then put in the pieces of calf's head, let them become quite heated, without boiling, and serve on a hot dish, gar- nished with sippets of toast. Cairs Head (a la Maitre d'Hotel), another way. — Take the remains of a cold calf's head, and cut it into neat slices, leaving out the bones, &c. IMake a sauce consisting of half a pint of good melted butter, mixed with half a pint of stock, a little salt

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