Calf's Head Pie

Ingredients

• Half a calf s head with the skin on.
• thin slices of bacon.
• Four hard-boiled eggs cut in halves.
• good stock reduced from the liquor the head was boiled in.

Method

1. 1

   Boil the calf's head until tender, cut into squares, layer with bacon and head pieces in a pie-dish, leaving spaces for gravy.

2. 2

   Add tongue, hard-boiled eggs, forcemeat balls, and fill with stock.

3. 3

   Cover with puff paste and bake.

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 23. The excerpt below is the record exactly as published.

Calf's Head Pie. Half a calf s head with the skin on, boiled till tender, cut in squares, lay thin slices of bacon at the bottom of the pie-dish, lay squares of the head over, distributing fat, lean, and skin as equally as possible, not close together but with spaces for gravy to form jelly, another thick layer of bacon, and repeat squares as before till the dish is full. Tongue in the middle at top. Four hard-boiled eggs cut in halves, mix brains, sage and eggs into forcemeat balls, sprinkle cayenne and nutmeg, fill in the dish with good stock reduced from the liquor the head was boiled in.

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