Calf’s Head (Boiled)

Ingredients

• one pound of fat bacon
• the same weight of beef suet
• half a pound of butter
• the juice of a lemon
• one or two onions
• a bunch of parsley
• a little thyme
• bay leaves
• cloves
• mace
• allspice
• salt
• pepper
• sufficient water to cover the calf’s head

Method

1. 1

   Cut the bacon and suet into dice, add butter, lemon juice, onions, parsley, thyme, bay leaves, cloves, mace, allspice, salt, and pepper.

2. 2

   Cover the calf’s head with water and boil for one hour.

3. 3

   Remove bones, wash the head, scald it, and boil in the liquor for about three hours.

4. 4

   Drain, cut out the tongue, flay it, and replace it.

5. 5

   Serve hot with sauce made from shalots, parsley, pepper, salt, vinegar, and water.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Recipes for the million (1891), page 30. The excerpt below is the record exactly as published.

CALF’S HEAD (BOILED).— Take one pound of fat bacon, and the same weight of beef suet, cut them into dice, add half a pound of 28 butter, the juice of a lemon, one or two onions, a bunch of parsley, a little thyme, bay leaves, cloves, mace, allspice, salt and pepper, and suffi- cient water to cover the calf’s he

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