Calf's Head Ragout (Another Way)

Ingredients

• half a calf's head
• a cupful of finely-grated bread-crumbs
• a table-spoonful of chopped parsley
• a tea-spoonful of powdered thyme
• a tea-spoonful of salt
• half a salt-spoonful of cayenne
• well-beaten egg

Method

1. 1

   Boil the calf's head for three hours, score the skin, brush with egg, and cover with bread-crumbs, parsley, thyme, salt, and cayenne.

2. 2

   Brown in the oven and squeeze lemon juice over before serving.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 302. The excerpt below is the record exactly as published.

half a salt-spoonful of cayenne pepper. Let it simmer gently until it is reduced to half, then strain it, and add two table-spoonfuls of mush- room ketchup and a glass of port. Mix the brains with eight or nine sage-leaves, chopped small, half a nutmeg grated, and an egg. Make them up into little cakes, and fiy them in boiling butter until they are nicely browned. Put them in the oven to keep wann, with a sheet of blotting paper under them to drain off the fat. Have ready also four or five hai-d- boiled eggs. AVhen the pie is sufficiently cooked, take off the crust, and lay the brain cakes and the eggs, cut into rings, on the top ; pour the boiling gravy over all, and fasten the crust on again with the white of an egg before sending the dish to table. Time to bake, an hour and a half or more. Sufficient for eight or nine persons. Probable cost, from 6s. to lis. Calf's Head Ragout.— Boil a calf's head, and while the tiesh is still firm, take it up, cut it into niec slices, about half an inch thick, and as large as possible. Dust these on both sides with flour, salt, and gTatcd nutmeg. Have a saucepan ready, melt two ounces of butter in it, and fry the pieces of meat, and as each piece is lightly browned, put it into a stcwpan. Wlien all the pieces are fried, mi.x a table-spoonful of flour very smootlily with the butter left in tlie pan, and add gradually to this a breakfast-cupful of the liquid in which the head was first boiled, and a wine-glassful of sherry or Madeira. Season the liqour with the juice of half a lemon, and a little cayenne. When this sauce is quite smooth, pour it over the meat, and let all simmer together for about ten minutes. Arrange the meat nicely on a hot dish, and pour the sauce round it. Garnish either with brain cakes or toasted sippets. Time, to boil calf's head, one hour and a half. Sufficient for eight or nine persons. Calfs Head Ragout (another way).— Wash half a calf's head thoroughly, and boil it for about three hours. Take it up, drain it, and score the outside skin in diamonds. Brush it over with well -beaten egg, and strew over that a cupful of finely -grated bread-criunbs, a table- spoonful of chopped parsley, a tea-spoonful of powdered thyme, a tea-sjjoonful of sal

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