Calf's Head, Roasted
From Cassell's dictionary of cookery, 1892
Serves 6
Sufficient for eight or nine persons. Time to roast: two hours.
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 303. The excerpt below is the record exactly as published.
Calf's Head, Roasted.— Wash a calf's head, remove the brains and the tongue, and simmer it gently for three-quai'ters of an houi-. Take it out of the saucepan, and fill it with good veal forcemeat. Sew it up, or fasten it securely with skewers, bind it with tape, and put it down to roast. Baste it constantly, serve good gravy with it, and, before sending it to table, squeeze the juice of a lemon
Cook this with the app: pantry check, scaling, and the assistant.