Calf's Head, Vinaigrette

Ingredients

• % a calf’s head
• 1 tablespoon Crisco
• 2 tablespoons flour
• 4 cloves
• 3 whole peppers
• small onion
• carrot
• 2 bay leaves
• dash of thyme
• 2 tablespoons strong vinegar
• % teaspoon salt
• Ym teaspoon paprika
• dash white pepper
• 6 tablespoons olive oil
• 1 tablespoon gherkins
• 1 teaspoon each chives
• 1 teaspoon each parsley
• 1 tablespoon minced green pepper

Method

1. 1

   Clean and scald calf's head, boil for half an hour, then cool and cut into squares.

2. 2

   Make a roux with Crisco and flour, add spices and vinegar, then the meat.

3. 3

   Simmer for 2 hours and cover with vinaigrette sauce made with vinegar, oil, gherkins, chives, parsley, and green pepper.

Nutrition per serving

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 89. The excerpt below is the record exactly as published.

Calf's Head, Vinaigrette Baked Eggplant String Beans Russian Salad Ambrosia Coffee *Calf’s Head, Vinaigrette—Clean and scald % a calf’s head. Cover with water and boil % an hour, then plunge into cold water. When cool, remove meat and cut in small squares. Make a roux of 1 tablespoon Crisco and 2 tablespoons flour cooked thor- oughly; add 4 cloves, 3 whole peppers, small onion, carrot, 2 bay leaves, dash of thyme, and 2 tablespoons strong vinegar. Add the meat. Simmer 2 hours; remove into deep dish and cover with vinaigrette sauce, which is made with % teaspoon salt, Ym teaspoon paprika, dash white pep- per mixed with 3 tablespoons tarragon or plain vinegar. Add 6 tablespoons olive oil, 1 tablespoon gherkins, and 1 teaspoon each chives and parsley all chopped very fine, and 1 tablespoon minced green pepper

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