Calf's Head and Pluck

Ingredients

• the head
• heart
• lights
• one hour
• full two hours
• a pounded cracker
• a little sifted sage
• butter
• flour
• boiling water

Method

1. 1

   Soak the head in ashes and water, scald and scrape.

2. 2

   Boil the head, heart, and lights for two hours.

3. 3

   Boil the pluck for one hour.

4. 4

   Wash the brains and put in a bag with a pounded cracker and sage, boil for one hour, then break up with a knife, pepper, salt, and butter.

5. 5

   Make a sauce of butter, flour, and boiling water to serve with the head.

As published

This recipe was extracted from The Pocumtuc housewife (1897), page 6. The excerpt below is the record exactly as published.

Calf's Head and Pluck. Miss L. Stebbins. 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 thoroughly washed and put in a bag with a pounded cracker and a litttle sifted sage and boiled one hour then broken up with a knife, peppered, salted and buttered, and put in a bowl by themselves. Make a sauce of butter and flour and boiling water

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