Calf's Head Ragout

Ingredients

• 1 calf's head with brain and tongue
• % lb. of beef
• % lb. of veal
• % lb. of raw ham
• 1 onion
• 6 pepper-corns
• 2 bay-leaves
• % pt. red wine
• % pt. of Madeira
• 1 piece of tarragon
• 1 piece of carrot
• 1 piece of celery
• 1 piece of kohlrabi
• 1 piece of parsley root
• 1 tsp. of sugar
• 1 pinch of paprika

Method

1. 1

   Split the calf's head, soak the brain and tongue.

2. 2

   Boil the skin and tongue until tender with bones and soup greens for 2 hours.

3. 3

   Cut skin into squares and tongue into slices, mix with red wine, salt, and pepper.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 21. The excerpt below is the record exactly as published.

CALF'S HEAD RAGOUT. Quantity for 6 — 8 Persons. 1 calf's head with brain and % of tomato tongue Salt i/i lb. of beef Y2 pt. red wine % lb. of veal % lb. of butter % lb. of raw ham 1 onion 6 pepper-corns % lb. of flour 2 bay-leaves 1 pinch of paprika 1 piece of tarragon % pt. of Madeira 1 piece of carrot Juice of % lemon 1 piece of celery ,1 tsp. of sugar 1 piece of kohlrabi 4 hard boiled eggs cut into % ths 1 piece of parsley root

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