Calf's Head

Ingredients

• | calf’s head
• 2 oz. butter
• 2 oz. flour
• pint of liquor
• pint of milk
• few rashers of bacon
• i small carrot
• i small turnip
• i onion
• bay leaf

Method

1. 1

   Wash the head and remove the brain and tongue.

2. 2

   Blanch the head.

3. 3

   Put into pan and cover with cold water.

4. 4

   Add carrot, turnip, onion, bay leaf, and the tongue.

5. 5

   Boil gently until tender, removing scum as it rises.

6. 6

   Boil the brain in muslin.

7. 7

   Cut the bacon into dice and fry.

8. 8

   Remove the meat from the bones without breaking the skin.

9. 9

   Serve coated with parsley sauce.

10. 10

    Garnish with chopped brain, bacon, quarters of lemon, and sliced tongue.

As published

This recipe was extracted from Berridge House recipe book (1910), page 25. The excerpt below is the record exactly as published.

Calf's Head few rashers of bacon, i small carrot, i small turnip, i onion, bay leaf. Method. — Wash the head and remove the brain and tongue. Blanch the head. Put into pan and cover with cold water. Add carrot, turnip, onion, bay leaf, and the tongue. Boil gently until tender, removing scum as it rises. Boil the brain in muslin. Cut the bacon into dice and fry. Remove the meat from the bones without breaking the skin. Serve coated with parsley sauce. Garnish with chopped brain, bacon, quarters of lemon, and sliced tongue. | calf’s head, 2 oz. butter, 2 oz. flour, \ pint of liquor, pint of milk

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