Calf's Head Bigarre

Ingredients

• Cut off the bones of the lower jaw and the nose-bone of a Calf’s Head
• Cut 1 lb. each of fat bacon
• and beef-suet into small pieces
• put them into a saucepan with ½ lb. of butter
• two small onions
• the juice of one lemon
• a few sprigs of thyme
• one or two bay-leaves
• a small quantity each of cloves, mace, allspice, pepper, and salt

Method

1. 1

   Wash the head in hot water, blanch, and cool.

2. 2

   Boil bacon, suet, butter, onions, herbs, and spices for an hour.

3. 3

   Wrap the head in cloth and boil in the mixture for three hours.

4. 4

   After cooking, press the head to shape and coat with egg and breadcrumbs before baking until browned.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 77. The excerpt below is the record exactly as published.

Calf’s Head Bigarre. — (1) Cut off the bones of the lower jaw and the nose-bone of a Calf’s Head, the latter as close to the eyes as possible. Well wash the head in plenty of hot water, to remove all the blood, then blanch it and let it cool. Cut lib. each of fat bacon and beef-suet into small pieces ; put them into a saucepan with |lb. of butter, two small onions, a bunch of parsley, the juice of one lemon, a few sprigs of thyme, one or two bay-leaves, and a small quantity each of cloves, mace, allspice, pepper, and salt

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