Calf's Head Pie
From Cassell's dictionary of cookery, 1892
Serves 3
Keeps well for ten days or more.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 2109. The excerpt below is the record exactly as published.
Calf s Head Pie (to be served cold). — Scald, soak, and parboil haK a calf's head, with two pounds of the knuckle of veal, an onion stuck with two cloves, a bunch of parsley, a strip of thin lemon-rind, haK a blade of mace, a little salt and cayenne, and as much stock made from bones as will cover the meat. Let the Uquor boil, and simmer it for half an hour. Remove the scum as it rises. Let the head get cold, then cut off the flesh in neat pieces convenient for serving. Skin the tongue, and cut it into small square pieces. Strain the liquor in which the head was simmered, and dissolve a little isinglass or gelatine in it, so that it win jelly strongly when cold. Cut part of the veal into pieces, mince the remainder, and make it into forcemeat with bread-crumbs, shred beef suet, and seasoning {see Veal Force- meat). Divide this into balls the size of a nut- meg. Butter a good-sized pie-dish. Line it with thin slices of lean ham, and fill it with layers of the calf's head, the tongue, the veal, the forcemeat balls, and hard-boiled yolks of eggs. Season each layer with salt, pepper, grated lemon-rind, and nutmeg. Cover the meat with strained jelly gravy. Line the edges of the dish with good pastry, cover with the same, ornament the surface as fancy dictates, brush it over with beaten egg
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