Calf's Head Cheese

Ingredients

• the head
• the broth
• some salt
• a red pepper cut very small
• some chopped parsley
• a plate over it, and a weight on that

Method

1. 1

   Boil the head till tender, and keep the broth boiling while removing the meat from the bones.

2. 2

   Cut the tongue into larger bits, the rest quite small, skim the broth carefully and after it has boiled down to a little over a pint, put in some salt, a red pepper cut very small, and some chopped parsley; then add the meat.

3. 3

   Put all in a deep dish with a plate over it, and a weight on that to keep it pressed down.

4. 4

   Slice thin and serve for luncheon or tea.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 377. The excerpt below is the record exactly as published.

Calfs Head Cheese, — Boil [the head till tender, and keep the broth boiling while removing the meat from bones ; cut tongue in larger bits, the rest quite small, skim the broth carefully and af- ter it has boiled down to little over a pint put in some salt, a red pepper cut very small, and some chopped parsley; then add the 442 tOEATS. meat. Put all in a deep dish with a plate over it, and a weight on that

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