Calf’s Head, Mould

Ingredients

• any pieces of calf’s head
• some slices of hard-boiled egg
• chopped parsley
• some good stock made from the calf’s head

Method

1. 1

   Wet a plain mould well, lay in slices of hard-boiled egg and chopped parsley.

2. 2

   Lay in pieces of calf’s head lightly; add a few pieces of ham or tongue.

3. 3

   Pour in good stock.

4. 4

   When cold, turn out of the mould and it will be a stiff jelly.

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 26. The excerpt below is the record exactly as published.

Calf’s Head, Mould. Take any pieces of calf’s head, cut them into neat slices; wet a plain mould well, and lay in it neatly some slices of hard-boiled egg, and chopped parsley. Lay in lightly the pieces of calf’s head ; a few pieces of ham or tongue is an improvement. Pour in some good stock made from the calf’s head

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