Calf’s Head

Ingredients

• a large lemon
• half a cupful of flour
• 1 lb. of beef suet
• one tablespoonful of salt
• six whole peppers
• four cloves
• two bay-leaves
• a bouquet of six sprigs of parsley
• two branches of celery
• one small branch of thyme
• two sliced carrots
• four ordinary-sized onions
• Two hard-boiled eggs
• one teaspoonful of shallot
• one-half tablespoonful of chopped pickles
• one tablespoonful of chopped parsley
• one teaspoonful of dry mustard
• two tablespoonfuls of tarragon vinegar
• four tablespoonfuls of olive oil
• one teaspoonful of salt
• two pinches of pepper
• one tablespoonful of butter
• two quarts of the broth
• three tablespoonfuls of the calf’s head cut in small squares
• two gills of sherry or Madeira
• a quarter of a lemon

Method

1. 1

   Rub the whole head with a large lemon; put back the tongue, but not the brains.

2. 2

   Wrap the head in a clean napkin dipped in cold water.

3. 3

   Place it in a large stewpan with enough cold water to cover it.

4. 4

   Season with flour diluted in cold water.

5. 5

   Boil, then moderate the fire and cook for two hours.

6. 6

   Remove the head, carve it, and serve with hard-boiled eggs and parsley.

7. 7

   Cook the brains separately in broth for eighteen minutes.

8. 8

   Prepare sauce vinaigrette by mixing all ingredients in a bowl for three minutes.

9. 9

   Serve in a sauce-boat.

10. 10

    For soup, cook flour and butter, strain broth, and add remaining ingredients.

Nutrition per serving

Estimated from matched ingredients across 9 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 439. The excerpt below is the record exactly as published.

a large lemon ; put back the tongue, but not the brains. Put the head in a clean napkin dipped previously in cold water, and tie up the ends to have it well wrapped up. Place it in a large stewpan with enough cold water to cover it. Season with half a cupful of flour diluted in a little cold water. 391 Calf’s Head VEAL Calf’s Kidney Pie and Y\ lb. of beef suet cut in small pieces, one table-spoonful of salt, six whole peppers, four cloves, two bay- leaves, a bouquet of six sprigs of pars- ley, two branches of celery, one small branch of thyme, two sliced carrots, and four ordinary-sized onions. Put the covered saucepan over a hot fire until boiling ; then moderate the fire, uncover a little, and cook two hours. Remove the head from the saucepan, take away the napkin, carve the head in two, remove the eyes and all the bones. Remove the skin from the tongue and cut it in two pieces, length- wise ; put each half tongue alongside of the head. Two hard-boiled eggs cut in squares and a few sprigs of pars- ley tastefully placed give the desired effect of making up a very appetizing dish. The brains have been put in lukewarm water in order to remove every bit of the skins, then left in cold water. Cook them by themselves in a small saucepan in some of the broth of the head for eighteen minutes. The broth must be boiling when the brains are put in. The sauce vinaigrette con- sists of two yolks of hard-boiled eggs, chopped and passed through a sieve, one teaspoonful of shallot, chopped and also passed through the sieve, one- half table-spoonful of chopped pickles, one table-spoonful of chopped parsley, one teaspoonful of dry mustard di- luted in one table-spoonful of cold water, two table-spoonfuls of tarragon vinegar, four table-spoonfuls of olive oil, one teaspoonful of salt, two pinches of pepper. Put all these ingredients into a bowl and mix thoroughly, using a silver spoon, for three minutes. Serve in a sauce-boat. The broth from the calf’s head will make a very good and inexpensive soup. Put into a saucepan one table-spoonful of flour and one table-spoonful of butter ; cook four minutes, stirring all the time. Strain two quarts of the broth, pour slowly over, add three table-spoonfuls of the calf’s head cut in small squares. Any piece left over will serve the pur- pose. Add also three hard - boiled eggs, chopped fine, two gills of sherry or Madeira, and a quarter of a lemon

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