Calf's Head, Fried

Name: Calf's Head, Fried
Yield: 4 servings
Ingredients: Cut the remains of a cold calf's head; Lay them for three hours in a pickle; two tablespoonfuls of lemon-juice; the same of white wine; salt, pepper, and powdered cinnamon; dip each piece into a batter; Fry them in boiling oil

From Cassell's dictionary of cookery, 1892

Serves 4

Sufficient for four persons.

Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 300. The excerpt below is the record exactly as published.

Calf's Head, Fried.— Cut the remains of a cold calf's head into pieces about an inch and a half wide. Lay them for thi-ee hom-s in a pickle made of two table-spoonfuls of lemon- juice, the same of white wine, salt, pepper, and powdered cinnamon. Take them out, drain them, and dip each piece into a batter. Fry them in boiling oil

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