Calf's Head Ragout

Ingredients

• a parboiled Calf’s Head
• lib. of gravy beef
• a little ham or bacon
• a bunch of sweet herbs
• a boned anchovy
• a bruised blade of mace
• 2 table-spoonfuls of lemon-pickle
• 1 wineglassful of wine
• oz. of truffles
• cayenne to taste
• salt to taste

Method

1. 1

   Cut meat from a parboiled Calf’s Head into thin slices.

2. 2

   Boil bones with gravy beef, ham, and herbs for an hour.

3. 3

   Strain, add meat, and cook for 45 minutes.

4. 4

   Add anchovy, mace, lemon-pickle, wine, truffles, lemon slices, and season to taste.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 80. The excerpt below is the record exactly as published.

Calf’s-Head Ragout. — Cut the meat from a parboiled Calf’s Head into thin slices, put all the bones into the pan in which the head was cooked, add lib. of gravy beef cut into slices, a little ham or bacon, and a bunch of sweet herbs. Boil for an hour, strain it into another saucepan, put in the meat, and cook for about forty-five minutes. Now add a boned anchovy, a bruised blade of mace, 2 table-spoonfuls of lemon- pickle, 1 wineglassful of wine, ^oz. of truffles, a few slices of lemon, and cayenne and salt to taste

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