Calf's Head, Fricasseed

Ingredients

• Put a pint and a half of the liquid in which the head was boiled
• a salt-spoonful of salt
• half a salt-spoonful of pepper
• a bunch of savoury herbs
• an onion stuck with four cloves
• a piece of butter the size of a large egg
• a tablespoonful of flour
• the beaten yolks of two eggs
• squeeze in the juice of half a lemon

Method

1. 1

   Simmer liquid with salt, pepper, herbs, and onion for 45 minutes.

2. 2

   Strain and set aside.

3. 3

   Melt butter, mix with flour, gradually add strained liquid, then add meat.

4. 4

   Stir in beaten egg yolks, heat until thickened, 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.

Calfs Head, Fricasseed.— Cut the re- mains of a cold calf's head into sKces about a quarter of an inch thiclc, and lay them aside until wanted. Put a pint and a half of the liquid in which the head was boiled into a saucepan with a salt-spoonful of salt, half a salt-spoonful of pepper, a bunch of savoury herbs, and an onion stuck with four cloves. Let these simmer gently for three-quarters of an hour-; then strain the liquid, and pour it into a jar until wanted. Put a piece of butter the size of a large egg into a saucepan ; let it melt, then mix with it very smoothly a table- spoonful of floui", and afterwards, very gra- dually, the strained liquid. Put the meat in, let it boil, draw it from the iire for a minute or two, and mix with it the beaten yolks of two eggs. Stir it over the iire till it thickens, but do not allow it to boil. Before serving, squeeze in the juice of half a lemon

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