Calf's Head Cutlets

Ingredients

• Half a call's head
• One dessertspoonful of savoury herbs, chopped fine
• One egg
• Breadcrumbs
• Brown sauce
• Salt and cayenne
• A very little grated lemon peel
• One dessertspoonful of lean cooked ham, chopped very fine

Method

1. 1

   Prepare the calf's head as for a galantine; boil it gently for three hours.

2. 2

   When done, cut it into slices about half an inch thick; flour them lightly, brush with beaten egg, dip into seasoned breadcrumbs, and fry in butter.

3. 3

   Serve with good brown sauce.

As published

This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 12. The excerpt below is the record exactly as published.

CALF'S HEAD CUTLETS Ingredients Half a call's head. One dessertspoonful of savoury One egg. herbs, chopped fine. Breadcrumbs. Brown sauce. Salt and cayenne. One dessertspoonful of lean A very little grated lemon peel

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