Calf’s-head Mould

Ingredients

• some aspic jelly
• two or three eggs hard
• a little chopped parsley
• a little ham minced fine

Method

1. 1

   Cut the meat from the boiled calf's head into small pieces.

2. 2

   Soak a mould in cold water, add melted aspic jelly, and let it set.

3. 3

   Arrange meat, parsley, and egg rings in the mould, fill with jelly, and turn out when cold.

As published

This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 38. The excerpt below is the record exactly as published.

Calf’s-head Mould. — A good way of using up any remains of a boiled calfs head is to make it into a mould with some aspic jelly. The receipt for this jelly will be found on page 56. Cut the meat off the head into small pieces, and a little ham minced fine is an improvement. Boil two or three eggs hard, dip them in cold water, and cut them in rings. Soak a plain mould in cold water and put a little melted aspic jelly in it and let it set, then 52 MEAT. arrange the pieces of meat in it and a little chopped parsley

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