Calf's Head Brawn
From Cassell's dictionary of cookery, 1892
Serves 10
Time: three to four hours. Sufficient for six or seven persons.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 298. The excerpt below is the record exactly as published.
Calf's Head Brawn, — Take half a large calf's head with the skin on. "Wash it well, take out the brains and the soft bone, and lay it in a pickle made of one pound of salt, a quarter of a pound of bay salt, half a pound of moist sugar, and one ounce of saltpetre, boiled in three quarts of water
Cook this with the app: pantry check, scaling, and the assistant.