Calf's Head in a Mould

Ingredients

• Boil a calf's head until tender
• season to taste with pepper
• season to taste with salt
• season to taste with mace
• the juice of a lemon
• Prepare half as much cold ham
• moistened with veal gravy
• cover with a paste made of flour and water

Method

1. 1

   Boil a calf's head until tender, then chop it when cold.

2. 2

   Season with pepper, salt, mace, and lemon juice.

3. 3

   Prepare half as much minced cold ham.

4. 4

   Butter a mould, layer calf's head and ham, pressing each layer and moistening with veal gravy.

5. 5

   Pour more gravy on top, cover with flour and water paste, and bake for one hour.

6. 6

   Remove paste when cold and turn out carefully.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 79. The excerpt below is the record exactly as published.

Calfs Head in a Mould. (American Recipe.) Boil a calf's head until tender, the day before you wish to use it. When perfectly cold, chop — not too small — and season to taste with pepper, salt, mace, and the juice of a lemon. Prepare half as much cold ham, fat and lean, also minced, as you have oi the chopped calfs head. Butter a mould well, and lay in the bottom a layer of the calfs head, then one of ham, and so on until the shape is full, pressing each layer hard, when you have moistened it with veal gravy or the liquor in which the head was boiled. Pour more gravy over the top, and when it has soaked in well, cover with a paste made of flour and water

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