Calf's Head, Dappled

Ingredients

• Boil a calf's head until the bones come out easily
• Brush it over with well-beaten eggs
• finely-grated bread-crumbs
• mixed with salt and cayenne
• finely-chopped parsley and sage
• basting it frequently with a little stock

Method

1. 1

   Boil the calf's head until bones are easily removed.

2. 2

   Lay flesh on a dish, cover with another dish and weight.

3. 3

   When cold, divide, brush with egg, and cover with bread-crumbs.

4. 4

   Bake until browned, basting with stock.

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, Dappled.— Boil a calf's head until the bones come out easily ; take them out, and lay the flesh on a dish, with another dish over it, and a weight on that, so that the head may be oval and flat. When cold, divide it into halves. Brush it over with well- beaten eggs, and over one half strew finely- grated bread-crumbs mixed with salt and cayenne, and over the other, finely-grated bread-crumbs with an equal quantity of finely- chopped parsley and sage. Bake it in a good oven until it is lightlj^ browned, basting it fre- quently Avith a little sto

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