Calf's Head Cheese
From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902
Spread each slice with made mustard.
Presented as published in 1902. 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 Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 29. The excerpt below is the record exactly as published.
CALF'S HEAD CHEESE. Boil a calf e head in water enough to cover it, until the meat leaves the bones, then take it with a skimmer into a wooden bowl or tray; take from it every particle of bone; chop it small; season with pepper and salt; a heaping tablespoonful of salt, and a teaspoonful of pepper will be sufficient; if liked, add a tablespoonful of finely chopped sweet herbs
Cook this with the app: pantry check, scaling, and the assistant.