Calf's Head Ragout
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for eight or nine persons. Time to boil calf's head: one hour and a half.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 302. The excerpt below is the record exactly as published.
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
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