Calf's Head, Hashed

Ingredients

• one pound of meat
• a pint of the liquor
• a slice of fresh butter
• a shallot finely minced
• a tea-spoonful of lemon-juice
• pepper to taste
• salt to taste
• cayenne to taste

Method

1. 1

   Cut calf's head into pieces, season with pepper, salt, cayenne, and flour.

2. 2

   Melt butter in a pan, add meat, and sauté briefly.

3. 3

   Add liquor, shallot, and lemon juice, then simmer gently for 15 minutes.

4. 4

   Serve with gravy.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 127. The excerpt below is the record exactly as published.

salt to taste, and a few drops of lemon- juice, and simmer gently for a few minutes. Put the tongue, skinned, in the middle of a hot dish, pour the brain sauce round, and serve. Dish the head on a separate dish, and garnish with cut lemon and parsley, or with sprigs of boiled broccoli round it. Send parsley sauce to table in a tureen, and serve ham, bacon, or pickled pork as an accompaniment. Boiled Bacon (March 30th) ; Greens (June 4th) ; Potato Snow (April 7th) ; tinned Pineapple (April 8th) ; Custard (August 10th); Cheese (June 8th). Tea. — Annie’s Cake (September 25th). Supper. — Salmon Salad ( see Mayonnaise of Salmon, May 24th) ; Rhubarb Tart (August 7th). Things that must not bo Forgotten. 1. Turn and rub the beef in the brine. 2. Preserve the liquor the calf’s head was boiled in. 3. Preserve also the liquor in which the bacon was boiled. 4. Put a breakfast-cupful of split peas to soak all night in cold water. 5. Turn the mackerel in the vinegar. April 20th. Breakfast. Luncheon. Dinner. Pickled Mackerel. Minced Pork. Pease Soup. Bacon made hot. Jam Turnovers. Calf’s Head, Hashed. Sally Lunns. Boiled Bacon. Dry Toast. White Broccoli, Brown and White Bread Potatoes. and Butter. Semolina Pudding. Marmalade. Cheese. Corn Flour Milk. Marketing. For the Bay.— A pound of Apples ; White Broccoli ; Potatoes. A YEAR'S COOKERY. 157 Breakfast. — Pickled Mackerel (August 28th) ; Bacon left yester¬ day, made hot (February 26th) ; Sally Lunns (June 4th) ; Corn Flour Milk (June 19th). Luncheon. — Minced Pork. — Carefully cut away every particle of meat from the leg of pork, mince it finely, take away all the fat and skin, and weigh it. Bub a stewpan quickly across with garlic, melt a slice of butter in it, and, supposing there is one pound of meat, put in four apples and four onions that have been pared, cored, and chopped small. Stir them over a gentle fire for a minute or two, then add a gill of the gravy left from the pork, or, if there is none of this, substitute two table-spoonfuls of the liquor the calf’s head was boiled in and a table-spoonful of vinegar. Season the minced pork with salt and pepper, and, supposing there is one pound of meat, add a spoonful of mustard and a dessert-spoonful of flour. Stir the mince into the sauce, and let it simmer gently till it is heated throughout, but it must not boil. Serve with toasted sippets round the dish. Jam Turnovers (September 25th). Dinner. — Pease Soup. — Follow in all respects the directions given (April 1st) for making Lentil Soup, remembering only that the brown¬ ing will not be required. The soup may be made of a mixture of the calf’s head liquor and the bacon liquor. It will be found that this stock is very greasy, therefore it will be well, after skimming away the fat that has risen to the surface, to simmer the stock for awhile by the side of the fire to make it throw up the grease, and then to skim this away as it rises. Calf s Head, Hashed. — Cut the remains of the calf’s head into neat pieces convenient for serving. Season these lightly with pepper, salt, and cayenne, flavour them with a pinch of grated lemon-rind, and dredge them well with flour. Supposing there is one pound of meat, take a pint of the liquor in which the head was boiled. Melt a slice of fresh butter in a stew- pan, put in the meat, and shake it over the fire for a minute or two till the butter is absorbed. Add the liquor, a shallot finely minced, and a tea-spoonful of lemon-juice

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