Calf's Head, Plain Boiled
From The thorough good cook, 1895
Serves 4
Presented as published in 1895. 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 The thorough good cook (1895) by George Augustus Sala, page 131. The excerpt below is the record exactly as published.
Calf's Head, Plain Boiled. Take a whole or half a head. Scald it well, and let it soak for an hour or two in cold water. Then sinmier it for an hour and a half in Avater enough to make it swim, and with a faggot of pot-herbs. Serve it, with Maitre d'Hotel sauce
Cook this with the app: pantry check, scaling, and the assistant.