Calf's Head Collops
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for two or three collops per person.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 299. The excerpt below is the record exactly as published.
Calf's Head Collops. — Cut a cold calf's head into small neat slices about the third of an inch in thickness. Strew over these a large dessert-spoonful of minced parsley and a little salt and cayenne. Make some good thick batter, dip each piece of meat into it, and fry it in boiling butter or oil
Cook this with the app: pantry check, scaling, and the assistant.