Calf's Head, Plain

Ingredients

• a nice calf's head
• One pound of beef suet
• one pound of fat bacon
• half a pound of butter
• the juice of a lemon
• salt
• pepper
• one or two onions
• a bunch of parsley
• season with thyme, bay-leaves, cloves, mace, allspice
• water enough to cover the calf's head

Method

1. 1

   Bone the calf's head and wash it in warm water.

2. 2

   Blanch thoroughly and cool.

3. 3

   Boil the head in a mixture of suet, bacon, butter, lemon juice, salt, pepper, onions, parsley, and water for about three hours.

4. 4

   Drain and serve hot with a sauce of minced shallots, parsley, vinegar, salt, and pepper.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

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.

salt, cayenne, shallot, a glassful of sherry, and a little oyster liquor. Boil these TEA ( 1035 ) VEA together for a few minutes ; then strain it on the meat, which should have been previously dredged with flour. Fresh or pickled mush- rooms, truffles, morels, and two spoonfuls of ketchup should be added. Half the brains beaten up with flour and butter should be added, and the whole simmered together. The other half of the brains are to bo beaten up with lemon-peel and parsley finely chopped, some nutmeg, mace, and an egg. These are to be fried in small cakes, also some oysters dipped in yolk of egg; \vith these and some good force- meat balls the dish must be garnished. Veal— 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, and bake in a well-heated oven. When the pastry is tho- roughly baked the pie is done enough. In favourable weather this pie will keep good for ten days or more. Probable cost, 6s. to 8s. Sufficient for a luncheon or supper dish. Veal— Cairs Head, Plain. — Take a nice calf s head and bone it, that is to say, take off the bones of the lower jaw and of the nose, which you cut off as close to the eyes as possible. Then put all this into a large vessel with warm water to wash and disgorge the blood, or otherwise the head will look reddish. Then blanch it thoroughly, and let it cool. Now make a blanc in the following manner : — One pound of beef suet cut into dice, one pound of fat bacon also cut into dice, half a pound of butter, the juice of a lemon, salt and popper, one or two onions, a bunch of parsley — seasop with thyme, bay-leaves, cloves, mace, allspice — and water enough to cover the calf's head

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