Calf's Head in Batter
From Dainty dinners and dishes for Jewish families, 1907
Presented as published in 1907. 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 Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 18. The excerpt below is the record exactly as published.
CALF’S HEAD IN BATTER. Remoulade Sauce. Beignets de Tete de Veau. Stew the calf’s head till tender, and then cut it into pieces about 4 inches square. Dip each piece into a well seasoned thick batter, and fry in boiling fat. Serve the following sauce in a separate sauceboat : — Eemoulade Sauce: 1 egg yolk beaten, add oil, drop by drop, stirring continually, and when thick, thin it by stirring in a few drops of tarragon vinegar. Add chopped capers and parsley
Cook this with the app: pantry check, scaling, and the assistant.