Calf's Head with Parsley Sauce

Ingredients

• Calf's head
• 1 cupful melted butter
• Salt
• 1 teaspoonful chopped parsley

Method

1. 1

   To clean a calf's head, put it into boiling water for three or four minutes, scrape with a blunt knife, cut out the eyes and ears, and soak the brains in water for an hour.

2. 2

   Put the head in a saucepan with enough water to cover, bring to a boil, skim off the scum, add salt, and boil for three hours.

3. 3

   Add the brains for the last half hour, then chop them and mix with melted butter and parsley.

4. 4

   Serve the head hot with the sauce poured over it.

As published

This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 45. The excerpt below is the record exactly as published.

1 teaspoonful chopped parsley 1 egg 2 eschalots Breadcrumbs Cayenne and salt 4 tomatoes. Mode. — Cut the liver into pieces about half an inch thick and three inches long ; put the butter into a pan ; when boiled add the eschalots and parsley (chopped very finely), dip in each piece of liver and slightly cook ; take out, dip into the egg and breadcrumbs, then plunge them into boiling fat and fry a nice golden brown. Dish up with tomato sauce. Tomato Sauce. — Scald the tomatoes and skin ; cut into thin slices, put into a saucepan with a little butter, salt and cayenne, cook until the tomatoes are quite tender. 247— CALF'S HEAD WITH PAESLEY SAUCE. Calf's head 1 cupful melted butter Salt

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