Calf's Head Pie

Ingredients

• a half-boiled Calf’s Head
• a layer of ham
• halves of hard-boiled eggs
• a good crust
• a little gravy
• a little flour
• 1 wine-glassful of white wine
• £ table-spoonful of sauce

Method

1. 1

   Cut a half-boiled Calf’s Head into square pieces.

2. 2

   Layer ham at the bottom of a pie-dish, cover with head pieces, forcemeat balls, and hard-boiled egg halves.

3. 3

   Allow room for jelly.

4. 4

   Cover with crust and bake.

5. 5

   Pour in gravy after baking, then serve.

6. 6

   Alternatively, cut head into small pieces, season, layer in a pie-dish, moisten with stock, add white wine and sauce, cover with crust, and bake.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 79. The excerpt below is the record exactly as published.

Calf’s-Head Pie. — (1) Cut into square pieces a half-boiled Calf’s Head. Put a layer of ham at the bottom of a pie-dish, cover over with the pieces of the head, first fat and then lean, with forcemeat balls and halves of hard-boiled eggs intermixed, and so on until the dish is full, taking care to allow room for warm jelly to be poured in. The meat should be highly seasoned. Cover over the pie with a good crust, put it into a slow oven, and bake. Take it out when done, make a hole in the top, and pour in a little gravy; then turn the pie out on to a dish and serve. (2) Cut into small pieces a Calf’s Head, plain boiled until it is nearly cooked; dust them over with salt, pepper, and a little flour, serving the brains and skinned tongue in the same way. Put these into a pie-dish in alternate layers, seasoning with chopped lemon-peel, minced sage and thyme, and a little grated nutmeg. Pour in sufficient of the stock in which the head was boiled to moisten, and add 1 wine- glassful of white wine and £ table-spoonful of sauce

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