Calf's Head, Curried

Ingredients

• Cut up the remains of a calf's head
• a piece of butter about the size of a large egg
• slice into it two large onions
• a dessert-spoonful of curry powder
• a small cupful of good stock
• squeeze in the juice of half a lemon

Method

1. 1

   Cut the calf's head into pieces.

2. 2

   Melt butter, fry onions until browned, then remove.

3. 3

   Stir curry powder into butter, add stock, and mix until smooth.

4. 4

   Add calf's head and onions, boil for 10 minutes, and add lemon juice before serving.

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, Curried.— Cut up the remains of a calf's head into pieces about an inch square, and lay them on one side. Put a piece of butter about the size of a large egg into a saucepan ; let it melt, then slice into it two large onions, and fry them until lightly browned on both sides ; take them out, and stir a dessert-spoonful of curry powder gradually and smoothly into the butter, and afterwards a small cupful of good stock, ^^^len the sauce is quite smooth, add the cold calf's head and onions ; let the mixture boil ten minutes, and just at the last squeeze in the juice of half a lemon

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