Calf's Head with Hollandaise Sauce
From Catherine Owen's new cook book .., 1885
Use leftover meat from mock-turtle soup.
Presented as published in 1885. 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 Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 81. The excerpt below is the record exactly as published.
calf's head, hollandaise sauce. If you have made mock-turtle soup, you may have some of the meat remaining ; simmer the pieces in enough of the soup, or some stock, to make them hot through ; lay them in a dish (see recipe) and cover with half a pint of HoUandaise sauce ; garnish with cut to- matoes— or tomato sauce may be used. calf's head, ei^ toktue. Take any pieces that may be reserved from making soup, and a cup of the soup
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