Calf's Head Hashed (Another Way)

Ingredients

• the remains of a cold calf's head cut into neat slices
• two ounces of butter
• two large onions
• one table-spoonful of flour
• a pint of the liquor in which the head was boiled
• two table-spoonfuls of pickled gherkins

Method

1. 1

   Melt butter and fry diced onions until browned.

2. 2

   Mix butter with flour and liquor, add onions, gherkins, and head pieces.

3. 3

   Simmer gently for a few minutes and serve hot.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 301. The excerpt below is the record exactly as published.

two ounces of butter into a saucepan ; let it melt, then fry two large onions in it cut into dice, and when they are lightly browned take them out, and mix very smoothly with the butter, one table- spoonful of flom-, and a pint of the liquor in which the head was boiled. Add the onion and two table-spoonfuls of pickled gherkins, chopped I small, then the pieces of cold ailf's head. Let ' all simmer gently for two or three minutes; serve as hot as possible. A glass of sherry is an improvement. Probable cost, exclusive of the cold meat, 6d. Sufficient for foiu- or" five persons. Cairs Head, Hashed (another way).— Cut the remains of a cold calf's head into neat slices,

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