Calf’s Head a la Vinaigrette

Ingredients

• Split a calf’s head in two
• remove the tongue
• and the brains
• put the head in a large pan with cold water
• wash it in plenty of water
• Rub the whole head with a large lemon
• Put the head in a clean napkin dipped in cold water
• enough cold water to cover it
• half a cupful of flour diluted in a little cold water

Method

1. 1

   Soak the split head in cold water for two hours, wash thoroughly, rub with lemon, and wrap in a damp napkin.

2. 2

   Place in a stewpan with enough cold water to cover and season with diluted flour.

3. 3

   Cook until tender.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 438. The excerpt below is the record exactly as published.

Calf’s Head a la Vinaigrette. — Split a calf’s head in two, remove the tongueand the brains, and put the head in a large pan with cold water for two hours before cooking it. Rub it well, and wash it in plenty of water to make it as white as possible ; dry it with a towel. Rub the whole head with 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

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