Calf's Head with Tomato Sauce

Ingredients

• a white calf's head
• two or three slices of gammon
• two sliced onions
• one shred carrot
• one bay-leaf
• a few slices of lemon
• season with salt
• add a bouquet garni
• an onion with three cloves stuck in
• one head of celery

Method

1. 1

   Clean and bone the calf's head, blanch, and cook with gammon, onions, carrot, bay-leaf, lemon, salt, and bouquet garni for 3 hours.

2. 2

   Shape and serve with tomato sauce.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 68. The excerpt below is the record exactly as published.

season with salt and pepper, continue the fi*}nng for a few minutes longer, then add a glass of white wine, let simmer for a few minutes, and just before serving squeeze the juice of a lemon over it, and toss the contents well, and serve with a puree of vegetablea 349. VEAL KIDNEYS BROILED A LA LINDIENNE. Cut lengthwise a veal kidney in two, flatten these slightly with the bat, season with salt and pepper, dip each piece in oil, roll them afterwards in bread-crumbs, and broil four minutes each side, on a good fire. Meanwhile prepare a curry butter, garnish the brim of a dish round with plain boiled rice, place the kidneys in the centre, put the curry butter on it, and serve hot. PRACTICAL HOUSEHOLD COOKERY. i6i 260. BEEF KIDNEY A LA PIEMONTAISE. Cut a beef kidney in two, trim it in the usual way, and slice it iu thin scollops, season with salt and pepper, dip the scollops in batter, and fry with butter till of a brown colour; then serve with a garnish of fried pai-sley and tomato sauce in a boat apart. 851. SHEEFS TONGUES WITH SPINACH. Take six fresh sheep^s tongues; blanch them for five minutes, to enable the white skin to be removed ; then trim and put them in a saut^pan with about a pint of broth, a bay-leaf, a little thyme, season with salt and pepper; set the saut6-pan on the fire to the boil, and let simmer until the tongues are well cooked and nicely glazed ; then take them out, cut them lengthways in halves and return them to the saut^-pan. Meantime dish some puree of spinach, previously made for this purpose ; decorate the dish with fried croutons, place the pieces of tongue over the spinach nicely arranged, poui' the i*emainder of the glaze over them, and serve. 852. SHEEP'S TONGUES WITH GHERKIN SAUCE. Blanch, trim, cook, and dish up six sheep's tongues, as in No. 351, then pour some Gherkin sauce (No. 192) in the centre, and serve. 858. SHEEP'S TONGUES A LA NAPOLITAINE. Braize and trim the tongues as above, and when cut in halves let them get cold, then pass them through the l62 PR-\CTICAL HOUSEHOLD COOKERY. breadings, flattea them nicely with the blade id a knife and fry them in fat, pioperiy heated tor the |mrpo6e ; drain in the usual way, and dish them up in the form of a dofie drde, the centre of which must be filled with macaroni (Na 8S), and serve. 354w SHEEFS FEET, WITH OIL AND YIHEGAIL Chop very fine about two ounces of beef suet, and melt it in a saucepan over the fire, and when dear add two ounces of flour, two quarts of water, one onion sliced, a " bouquet garni," two cloves, a tablespoonful of vinegar, and a little salt and pepper; stir the lot over the fire, and when boiling drop in it eight sheep's feet, previously blanched, cleaned, and trimmed ; let them boil for about three hours and a half, when they should be done, and tender ; then strain, and put them on a dish with a sauce made in the following manner: — Put in a basin a gill of oil, half a gill of French vinegar, a teaspoon ful of salt, a good pinch of pepper, half a tablespoonfid each of finely chopped parsley and onion, beat the lot well together before pouring it over the cooked feet, and serva Sheep's feet can also be served with a Sharp, Poulette, or any other sauce. 855. CALFS HEAD TOMATO SAUCE. Select, according to the size required, a white calf's head, cut it in two, dip these into boiling water to clean the ears out, then bone them entirely, cut the tongue out, and put the brains to steep in cold water ; soak the head and tongue for a little while also in cold water, then blanch both in boiling water for ten minutes ; strain, and take off the white skin from the tongue ; put the two halves and tongue in a PRACTICAL HOUSEHOLD COOKERY. i6^ clean clotb, with two or three slices of gammon, two sliced onions, one shred carrot, one bay-leaf, and a few slices of lemon, fold these together, and put the bundle into a large saucepan with enough cold water to cover it well ; season with salt, add a ** bouquet garni," an onion with three cloves stuck in, and one head of celery

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