Calf's Head Scalloped

Ingredients

• a handful of salt
• a tablespoonful of salt
• a piece of onion the size of a hickory-nut
• a teaspoonful of sweet marjoram
• a bunch of parsley chopped
• a saltspoonful of grated nutmeg
• half a tumbler of good cooking wine
• the same quantity of the broth the head was boiled in
• as much butter as you can

Method

1. 1

   Cleanse the head and soak in salted water.

2. 2

   Boil the head and brains separately, then mix the meat with seasonings.

3. 3

   Butter a baking dish, add the meat, cover with breadcrumbs, pour over a mixture of wine and broth, and bake for 45 minutes.

Nutrition per serving

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 29. The excerpt below is the record exactly as published.

Calf 8 Head Scalloped. Cleanse the head thoroughly, let it lie in cold water with a hand^l of salt to draw out the blood, then remove the brain, take out all the skins, wash very clean, and tie them up in a clean cloth, put them with the head into a pot of boiling water, with a tablespoonful of salt ; boil the head two hours, the brains will be done in half an hour, when you must take them out; take the meat from the bones and cut it into small pieces but do not chop it, stir the brains through the meat, and season all together with pepper and salt to taste, a teaspoonful of sweet maijoram dried and rubbed fine, a bunch of parsley chopped, a piece of onion the size of a hickory-nut also chopped fine, a aaltspoonful of grated nutmeg; stir these all well together in a large bowl ; butter a baking-dish, using as much butter as you ean, covering it well, put the meat in, cover the top with grated bread-crumbs, sprinkling a little pepper and salt over them ; mix in a bowl half a tumbler of good cooking wine, and the same quantity of the broth the head was boiled in

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