Calf's Head Rolled

Ingredients

• 1/2 a calf's head
• 1 egg yolk
• Grated nutmeg
• 3 ounces streaky bacon
• 2 mushrooms
• 3 ounces bread crumbs
• 1 ounce butter
• 1 dessertspoon parsley
• 1/2 teaspoon thyme
• Seasoning
• 1 gill milk (1/4 pint)

Method

1. 1

   Soak the head in salted chilled water for nearly 2 hours; cut out the tongue and brains, clean it.

2. 2

   Bone the head, season with salt and pepper.

3. 3

   Boil milk, pour over bread and soak.

4. 4

   Melt butter, add parsley, thyme, nutmeg, seasoning, and bread.

5. 5

   Spread over the head, lay bacon and mushrooms, roll up and tie tightly in a pudding cloth.

As published

This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 29. The excerpt below is the record exactly as published.

|/2 a calf's head. 1 carrot. 1 onion. 2 sticks of celery. 2 tablespoons of flour. 14 pint of vinegar. 1 tablespoon of salt. Half a calfs head; wash and clean well; remove the brains, put them in a stewpan, cover with cold water and add the carrot, onion, celery, flour and vinegar (this is added to make head keep white) and the salt. Skim well when boiling. Let it simmer 2 hours, when serve with piquante sauce. Garnish with the brains and tongue, cooked seperately. Old English Recipe^ MEATS 77 Calf's Head Rolled. Yi a calfs head. 1 egg yolk. Grated nutmeg. 3 ounces streaky bacon. 2 mushrooms. 3 ounces bread crumbs. 1 ounce butter. 1 dessertspoon parsley. Yl teaspoon thyme. Seasoning. 1 gill milk (14 pint)

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