Calf's Head Ragout

Ingredients

• a calf’s head
• about two ounces of butter
• a tablespoon of flour
• half a pint of the liquor
• a wineglass of sherry
• a teaspoon of lemon juice
• a little cayenne
• a little salt

Method

1. 1

   Boil the calf’s head, cut into large slices, dredge with flour, salt, and mace, then fry in butter until browned.

2. 2

   Mix flour with remaining butter, add liquor and sherry, season, and pour over meat.

3. 3

   Simmer for ten minutes and serve garnished with minced brains and bacon rolls.

Nutrition per serving

As published

This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 38. The excerpt below is the record exactly as published.

Calf S-head Ragout. — Boil a calf’s head according to direc- tions given. When it is cooked take it up, and cut it into as large slices as possible and about 1 inch thick, and dredge them on both sides with flour, salt, and a very little powdered mace; then fry them in about two ounces of butter till they are lightly browned, and put them in a stew-pan. When the meat is all fried, mix a tablespoon of flour very smoothly with the butter left in the pan, and add gradually half a pint of the liquor in which the head was boiled, and a wineglass of sherry. Season the sauce with a tea- spoon of lemon juice, and a little cayenne and salt. When it is quite smooth pour it over the meat, and let it all simmer together for ten minutes. Put the meat on a dish, and pour the sauce over it. Garnish with the minced brains and tiny rolls of bacon. Calves’ Sweetbreads. — Soak them for an hour and a half in salt and cold water, then boil them ten minutes only, and again throw them into cold water. Trim them, egg and bread-crumb them, and fry in boiling fat in a frying basket. MEAT. 53 Sweetbreads Baked and Larded (entree). — Prepare them exactly as in the foregoing recipe, but instead of egg and bread- crumbing them, lard them with bacon and bake them in the oven, and baste with bacon fat. Sprinkle with minced parsley and serve with white sauce. Rolled Breast of Veal. —Bone a breast of veal, lay it flat on a table, and spread over the inside a layer of veal forcemeat (see p. 54), and over that thin slices of ham ; roll the veal very tightly and bind it with tape. Put it into a stew-pan with a plate under it to keep it from sticking, barely cover it with stock or hot water, and simmer gently for about three hours. Put it between two dishes, lay a heavy weight on the top, and let it get cold. This is a good dish for supper, breakfast, or luncheon. To Curry Veal. — i| lbs. veal cutlet, I pint stock, 1 gill cream, | lb. butter, 2 onions, 1 apple, 1 lemon, 1 tablespoon curry powder, 1 tablespoon curry paste, a little salt

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