Calf’s Head, Hashed

Ingredients

• half boiled calf's head
• brown some butter
• flour
• sliced onion
• some good gravy
• truffles
• morels
• pepper
• salt
• cayenne
• shred parsley
• a very small bit of tarragon
• knotted marjoram

Method

1. 1

   When half boiled, cut the meat into slices.

2. 2

   Brown butter, flour, and onion, then add the slices with gravy, truffles, and morels.

3. 3

   Boil, skim, and simmer until tender.

4. 4

   Season with pepper, salt, and cayenne.

5. 5

   Add parsley, tarragon, and marjoram before serving, along with a squeeze of lemon.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 103. The excerpt below is the record exactly as published.

CALF’S HEAD, Hashed. — When half boiled, cut off the meat in slices, brown some butter, flour, and sliced onion, and throw in the slices, with some good gravy, truffles, and morels ; give it one boil, skim it well, and set it to simmer till tender. Season with pepper, salt, and cayenne, at first : and ten minutes before serving, throw in some shred parsley, and a very small bit of tarragon and knotted marjoram

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