Calf's Head, Collared (to serve cold)

Ingredients

• Take a calf's head, properly prepared
• six tablespoonfuls of chopped parsley
• some ground pepper
• salt
• grated nutmeg
• pink ham cut into slices
• the yolks of six eggs boiled hard, sliced
• tie it in a cloth
• put it under a weight

Method

1. 1

   Remove the brains from the calf's head, blanch it in boiling water for 15 minutes, wash it, and boil until bones can be removed.

2. 2

   Lay it flat, sprinkle with parsley, pepper, salt, nutmeg, ham, and egg yolks.

3. 3

   Roll tightly, tie in a cloth, and boil gently for 4 hours.

4. 4

   Drain and cool under weight.

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, Collared (to serve cold). — Take a caK's head, properly prepared, re- i move the brains, and put it into boiling water i for a quarter of an hour to blanch it ; wash it j thoroughly, put it into cold water, and boil it j until the bones can be removed. Bone and lay it flat on the table, and sprinkle over it, in alternate layers, six table- spoonfuls of chopped parsley, some ground pepper, salt, and grated nutmeg, pink ham cut into slices, and the yolks of six eggs boiled hard, sliced, and dotted here and there. Roll the head as tightly as possible, tie it in a cloth, and boil it gently for four hours. Take it out, drain, and put it under a weight, and do not remove the cloth and bandages imtil it is cold. I Calfs Head, Collared (to serve hot). ' — Take a calf's head, properly prepared

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