Calf's Head Tricasieed

Ingredients

• a teacup of the broth
• season with pepper
• season with salt
• a bunch of parsley chopped
• four ounces of butter
• a tablespoonful of flour
• a coffee-cup of cream

Method

1. 1

   Prepare and boil the head and brains, then cut the meat into pieces.

2. 2

   Mix with seasonings and broth, heat without boiling.

3. 3

   Rub butter and flour together, stir into the meat, add cream, and boil up before 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 i Head Tricasieed. Prepare and boil the head and brains as for scallop, take the bones all oat, and out the meat into pieces half the size of an egg; stir the brains through the meat, season with pepper and salt, a yery little grate of nutiheg and a bunch of parsley chopped fine ; put aU in a stew-pan with a teacup of the broth the head was boiled in; let this heat but not boil, whilst it is warming; rub four ounces of butter to a paste ith a tablespoonful of flour, stir this through the meat, and add a coffeeoup of oream

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