Calf's Head Mould

Ingredients

• the remains of a cold calf's head cut into neat slices
• some clear savoury jelly with gelatine
• a little parsley
• pieces of ham or tongue
• rings of hard-boiled egg

Method

1. 1

   Make jelly with gelatine, pour a little into a mould, set slightly, arrange meat and garnishes, fill with jelly, and cool until set.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

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.

t the remains of a cold calf's head into neat slices, dijj them in egg and grated bread-crumbs, and put them aside until they are wanted. Place the bones, gristle, and trimmings into a saucepan with two pints of the liquor in which the head was boiled, and put with them an onion stuck with four cloves, a bunch of sweet herbs, and the thinly-peeled rind of half a lemon, with a little salt and cayenne. Let these simmer gently until reduced to half ; then strain the gravy, and mix it with any of the sauce or brains that may be left, and if these are not sufficient to thicken it, add a little rice flour. The addition of a little white wine is an improvement. Let these simmer gently together for ten minutes. Fry the pieces of meat which are already pre- pared, place them in the middle of the dish, and pour the gra-\y round them. The egg and bread-crumbs may be omitted, and the pieces of meat put in the sauce to warm, and little pieces of bacon wanned with it. Time, one hour to simmer the bones and gravy ; ten minutes to boil all together. Probable cost, 3d., exclusive of the cold meat. Sufficient for four or five persons. . Calfs Head, Mock Turtle Soup of. — Take half a calf's head with the skin on, remove the brains, wash it in two or three waters, and boil it gently for an hour and a half. Take off the skin, cut it and the flesh into pieces about an inch and a half square, and throw them into cold water. Drain, and j)ut them into a saucepan, cover with stock, and let them simmer gently for another hour and a half. Put three quarts of nicely-flavom-ed stock into a separate stewpan, and with it a tea-spoonful of minced thyme, a tea-spoonful of marjoram, fom- bay-leaves, three dessert- spoonfuls of chopped parsley, half an ounce of whole pepper, half an ounce of salt, thi-ee onions with fom- cloves stuck in them, half a head of celeiy, and two table-spoonfuls of mush- room ketchup. Let these simmer slowly for two hom'S. Strain the liquor, thicken it with two table-spoonfuls of flour, mixed with a little cold water, and added gradually, then pour it into the same saucepan as the meat, add half a pint of sherrj', eight or nine forcemeat balls (one for each person), the hard-boiled yolks of five eggs, and the juice of a lemon. Let all simmer for a few minutes, and serve. The forcemeat balls should be made by mixing CAL ( 100) CAL well together the brains, a hreakfast-cupful of finely-grated bread-crumbs, a little salt, pepper, nutmeg, finely-chopped parsley, three ounces of butter, and two eggs. Mal^e them up about the size of an egg, fry them in boiling oil or dripping, and di-ain them from the fat before they are added to the soup. Time, four hours. Probable cost, Is. 6d. per quart, with- out the wine. Sufficient for ten or twelve persons. Cairs Head Mould.— Cut the remains of a cold caK's head into neat slices. Make some clear savoury jeUy with gelatine (aw Aspic Jelly, Economical). Put a little of the jelly at the bottom of a plain mould which has been soaked in cold water. Let it set a little, then arrange the pieces of meat in the mould, making them look as nice as possible with a little parsley, pieces of ham or tongue, rings of hard- boiled eg

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