Calf's Head Fried in Batter
From Cooking for profit, 1886
Serves 4
Presented as published in 1886. 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 Cooking for profit (1886) by Jessup Whitehead, page 294. The excerpt below is the record exactly as published.
Calf's Head Fried in Batter. Boil a calf's head and save the liquor for soup. Take out the bones, put the meat in; press between 2 dishes. A I calf 's head generally requires one hour's boiling but large ones may take two hours. When the head is cold take half and cut in narrow slices about finger size, salt and pepper them, dip in thin batter same as kromeskies or fritters and fry light-col- ored. Serve sauce
Cook this with the app: pantry check, scaling, and the assistant.