Calf's Head, Collared (to serve hot)

Ingredients

• Take a calf's head, properly prepared
• a tablespoonful of chopped parsley
• a teaspoonful of thyme
• a teaspoonful of marjoram
• the pounded yolks of three eggs boiled hard
• two spoonfuls of brandy
• add a carrot
• a parsnip
• two or three onions
• four bay-leaves
• a pint of the liquid in which it was boiled
• a tablespoonful of chopped mushrooms
• a tablespoonful of chopped gherkins
• salt and pepper

Method

1. 1

   Blanch and boil the calf's head until tender.

2. 2

   Lay it flat, spread forcemeat made of brain, tongue, meat, parsley, thyme, marjoram, egg yolks, brandy, salt, pepper, and nutmeg.

3. 3

   Roll tightly, tie in cloth, and boil in stock with carrot, parsnip, onions, lemon slices, thyme, bay leaves.

4. 4

   Serve with sauce made from the boiling liquid, mushrooms, gherkins, and lemon juice.

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.

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, blanch j and boil it until it is sufficiently tender to j remove the bones. When they are taken out, i lay the head on the table, and spread on it a { forcemeat made of the brain, the tongue, and ! some of the meat cut from where it is thickest, : mixed with a table-si^oonf ul of chopped parsley, a tea-spoonful of thyme, a tea-spoonful of mar- joram, the pounded yolks of three eggs boiled hard, two spoonfuls of brandy, and a little salt, pepper, and nutmeg. Roll the head as tightly I as possible, and tie it in a cloth, binding it with tape. Put it into a saucepan with sufficient stock to cover it, and add a carrot, a j^arsnip, j two or three onions, some slices of lemon, a i little thyme, four bay -leaves, and salt and pepper. Let it boil gently for three hours, then take it out of the cloth, and pour round ! it a sauce made of a pint of the liquid in which I it was boiled, mixed with a table-spoonful of I chopjDed mushrooms, a table-spoonful of chopped j ghei

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