Calf’s Head Pie (Pate de Tête de Veau)

Ingredients

• calf’s head (cooked)
• 6 oz. bacon
• 1 calf’s tongue (cooked)
• 2 hard-boiled eggs
• 1 tea-sp. chopped parsley
• A pinch of nutmeg
• 2 table-sps. breadcrumbs
• I tea-sp. powdered herbs
• Stock
• Rough-puff or flaky pastry

Method

1. 1

   Cut the calf’s head into small pieces, removing skin, bones, and gristle.

2. 2

   Skin the tongue and slice it thinly.

3. 3

   Cut the bacon into small strips.

4. 4

   Mix meats and season with pepper and salt.

5. 5

   Pack lightly into a pie dish, leaving room for jelly stock.

6. 6

   Make brain balls by chopping brains, mixing with breadcrumbs and parsley, and seasoning.

7. 7

   Arrange balls and hard-boiled egg on top, pour in stock, and cover with pastry.

8. 8

   Bake in a good oven.

9. 9

   After cooking, pour in more stock through the hole in the top.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 540. The excerpt below is the record exactly as published.

Calf’s Head Pie (Pate de T§te de Veau) \ calf’s head (cooked). 6 oz. bacon. 1 calf’s tongue (cooked). 2 hard-boiled eggs. The brains. 1 tea-sp. chopped parsley. Grated lemon rind. 2 table-sps. bread- crumbs. I tea-sp. powdered herbs. A pinch of nutmeg. Stock. Rough-puff or flaky pastry

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