Calf's Head Cheese

Ingredients

• the remains of a cold calf's head
• the rind and juice of a lemon
• all the brain-sauce that is left
• a little powdered cinnamon

Method

1. 1

   Chop the meat of the cold calf's head into small pieces, mix with salt, pepper, lemon, cinnamon, and brain-sauce.

2. 2

   Cover with boiling liquor and simmer gently for twenty minutes.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 296. The excerpt below is the record exactly as published.

The remains of a cold calf's head may be cut into small squares, warmed in a little good gravy, and ornamented in the same way as the last dish. Make the sauce rather thick, put the meat in the middle of the dish, and garnish as prettily as possible with forcemeat balls, the yolks of hard boiled eggs, and the whites cut into rings, gherkins, olives, and stewed mushrooms. Time to simmer the meat in the gravy, a quarter of an hour. Calfs Head, Baked.— Take half a calf's head. Prepare it as if for boiling, removing the brains and tongue. Let it simmer gently for half an hour, then take it out of the water, drain it, and fold it in a cloth to dry. Prepare 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 in the usual way until tender ; then drain it, pour a little hot butter over it, and strew over it rather thickly some grated Parmesan cheese, and put it in a good oven until it is nicely browned, which will be in about three-quarters of an hour. Sufficient for four persons. Calf's Head, Boiled (with or ■v\-ithout the Skin). — Thoroughly cleanse a calf's head, remove the brains, and put it into boiling water for ten minutes, to blanch it. Take it out, and lay it in a deep saucepan with sufficient water to cover it ; let it boil up, remove the scum veiy carefully as it rises, draw the pan to the side of the fire, and let it simmer very gently until ready. Wash the brains in two or three waters, remove the skin and the fibres which hang about them, and let them soak for an hour in cold salt and water ; pour that away, and put them into a saucepan with some fresh water to which a table-spoonful of vinegar has been added. Take the scum off as it rises, and boil them for a quai-ter of an hour. Chop them rather coarsely, and put them into a saucepan -svith a cupful of good melted butter, a table-spoonful of sage leaves chopped small, the same of scalded and finely-miaced parsley, a little salt and pepper, and the juice of half a lemon. Take out the CAL (98) CAL tongue, skin it, trim it about the roots, and lay it in the middle of a hot dish with the brain sauce round it ; keep it hot. The appearance of the calf's head will be improved if after it is taken up it is brushed over with egg, covered with finely-grated bread-crumbs, and browned. Slices of cut lemon are usually placed round the dish. A little boiled bacon or pickled pork is sent to table with it, as well as either parsley and butter, tomato or mushroom sauce, in a tureen. Time to boil, ^vdth the skin on, two and a half or three hours, according to the size ; -without, one and a half or two hours. Sufiicient for seven or eight persons. The liquor in which it is boiled should be carefully preserved ; for though a calf's head is insipid if eaten cold, it is excellent warmed, and for this the liquor would be needed. 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 for twenty minutes, skimmed, and put aside until cold. Let it stand in this for eight days, turning it every day. Take it out, wash it well, and boil it gently until tender. Eemove the bones, and put the meat while hot into a brawn-tin, flavouring it with salt, pepper, pounded mace, and a little cayenne. Put a heavy weight on it, and let it stand until firm. Turn it out and garnish with parsley. Time, three or four hours. Sufficient for six or seven persons. Calf's Head Cheese. — Take the re- mains of a cold calf's head, remove the bones, and chop all the meat — lean, fat, skin, and tongue — into small pieces. Put these into a stewpan with a little salt and pepper, the rind and juice of a lemon, a little powdered cin- namon, and all the brain-sauce that is left

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