Calf's Head, Baked

Ingredients

• half a calf's head
• a breakfast-cupful of finely-grated bread-crumbs
• two salt-spoonfuls of salt
• half a salt-spoonful of cayenne pepper
• two dessert-spoonfuls of finely-shred sage
• the same of parsley
• beaten egg
• a cupful of sauce
• a dessert-spoonful of vinegar

Method

1. 1

   Prepare the calf's head by simmering it for half an hour, then drain and dry.

2. 2

   Mix breadcrumbs with salt, cayenne, sage, and parsley.

3. 3

   Brush the head with beaten egg, cover with breadcrumbs, and bake, basting frequently with sauce mixed with vinegar.

4. 4

   Serve with gravy and oyster sauce.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 297. The excerpt below is the record exactly as published.

abreakfast-cupful of finely-grated bread-crumbs, mix -wath them two salt-spoonfuls of salt, half a salt-spoonful of cayenne pepper, two dessert- spoonfuls of finely-shred sage, and the same of parsley. Brush the head over with beaten e^^, and strew the bread-crumbs, &c., over it ; let it get dry, then repeat, the second time pouring hot butter over instead of brushing with Q^^. Fill the hollows of the eyes with crumbs. Bake the head in a good oven, basting it frequently with a cupful of sauce mixed -with a dessert- spoonful of vinegar. The tongue and brains must be boiled separately, and cut into pieces, and a little time before the head is sufficiently baked, must be strewed with the crumbs and put into the oven to brown. Serve in a hot dish, with a little gravy round the meat, and oyster sauce in a tureen. Time to bake, two hours. Sufficient, half a head for four persons. Calf's Head, Baked (another way).— Boil half a calf's head

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