Calf's Head Hashed

Ingredients

• the remains of a cold calf's head cut into nice slices
• a dessert-spoonful of chopped parsley
• a salt-spoonful of finely-shred lemon-rind
• a table-spoonful of flour
• a pint of nicely-flavoured stock
• a table-spoonful of mushroom ketchup
• a score of oysters
• a piece of butter the size of a large egg
• a little cayenne
• a little pepper
• a little salt

Method

1. 1

   Cut the remains of a cold calf's head into slices.

2. 2

   Beat the brains with parsley, lemon-rind, salt, and pepper to make cakes and fry them.

3. 3

   Melt butter, mix with flour and stock, add pepper, salt, cayenne, and oyster liquor.

4. 4

   Boil, then add head pieces, mushroom ketchup, and oysters.

5. 5

   Simmer until hot, serve with gravy and fried bacon.

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, Hashed. — Cut the remains of a cold calf's head into nice slices about a quarter of an inch thick and thi-ee or four inches long, and set them aside until wanted. Take the remains of the brains and beat them up with a dessert-spoonful of chopped parsley, a salt-spoonful of finely-shred lemon-rind, and a little salt and pepper. Make this into cakes, and fry them in boiling butter until nicely browned. Put a piece of butter the size of a large egg into a saucepan; melt it, then mix with it very smoothly a table-spoonful of flour, a pint of nicely-flavoured stock, a little pepper and salt, and cayenne, and the liquor from a score of oysters, or, what will be very good, though not as good, a table-spoonful of the liquor fi'om a tin of oysters ; let this boil up, add the pieces of head, a table-spoonful of mushroom ketchup

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