Calf's Head Fried

Ingredients

• the head
• a tablespoonful of salt
• two hard boiled eggs
• the tongue
• cracker dust

Method

1. 1

   Prepare the head and brains as for scallop, put the head only in a pot of boiling water with a tablespoonful of salt; when the head has been boiling an hour and a half, put the brains in tied up in a cloth; continue to boil for another half hour, then take out the head, leaving the brains remaining in the broth, which continue to simmer; take the meat from the bones, and cut in pieces the size of a large oyster, but not cutting up the tongue; throw it back into the broth with the brains.

2. 2

   Beat up the yolks of two eggs, dip the meat in the egg, and then cover with cracker dust which you have seasoned with pepper, salt, and a little grated nutmeg; fry in hot drippings or half butter and half lard; when the meat has been browned on one side and turned, prepare the brains as follows: take them from the cloth, mash the brains in a bowl with a silver or wooden spoon, stir in the egg, beating it well together, season with pepper, salt and a little grated nutmeg; now take out the tongue, take off the skin, lay it on a small oval dish, dress the brains around it; by this time the meat will be done; serve it on a hot dish, and send all in together.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 31. The excerpt below is the record exactly as published.

Calf's Head Fried. Prepare the head and brains as for scallop, put the head only in a pot of boiling water with a tablespoonful of salt ; when the head has been boiling an hour and a half, put the brains in tied up in a cloth ; continue to boil for another half hour, then take out the head, leaving the brains remaining in the broth, which eontinue to simmer ; take the meat from the bones, and eut b KEATS. a in pieces the sme of a large oyster, but not jatting ap the tongaey throw it back into the broth with the brains. Beat up the yolks of two eggs, dip the meat in the egg, and then cover with oraoker dost which yon haye seasoned with pepper, salt, and a little grated nutmeg (very little), and hj a nice brown in hoi drippings or half batter and half lard ; when the meat has been browned on one side and tamed, prepare the brains as fbllows : take them firom the cloth, have ready two hard boiled eggs, chop them very fine, mash the brains in a bowl with a silver or wooden spoon, stir in the egg, beating it well together, season with pepper, salt and a little grated natmeg ; now take oat the tongue

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