Calf's Head and Pluck
From The Pocumtuc Housewife, a Guide to Domestic Cookery as it is Practised in ..., 1906
Presented as published in 1906. 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 Pocumtuc Housewife, a Guide to Domestic Cookery as it is Practised in ... (1906) by [name missing], page 3. The excerpt below is the record exactly as published.
Calf's Head and Pluck. Soak the head in ashes and water, scald and scrape. It must be cleaned with great care. The head, heart and lights should be boiled full two hours. One hour is enough for the pluck. The brains should be washed and put in a bag with a pounded cracker and a little sifted sage, and boiled an hour, then broken up with a knife, peppered, salted and buttered
Cook this with the app: pantry check, scaling, and the assistant.