Calf’s Head, Roasted

Ingredients

• Wash a calf’s head
• one pound of lean veal
• five ounces of bread crumbs
• two ounces of butter
• yolks of two eggs
• serve with good gravy
• a few drops of lemon juice

Method

1. 1

   Remove tongue and brains.

2. 2

   Simmer the head in boiling water for 45 minutes.

3. 3

   Fill with veal forcemeat, sew up, and roast for about 2 hours, basting constantly.

4. 4

   Serve with boiled tongue and brains on a separate dish.

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, Roasted. Wash a calf’s head ; remove tongue and brains. Put the head into a pan of boiling water and simmer threequarters of an hour ; remove it from the pan, and fill it with good 4 DOMESTIC COOKERY. 43 veal forcemeat made thus. Chop very finely one pound of lean veal ; pound it in a mortar ; mix with it five ounces of bread crumbs, two ounces of butter, a little salt, pepper and nutmeg ; bind together with the yolks of two eggs. Sew up the head, or bind it with broad tape to keep in the stuffing, and put it down before a good clear fire to roast. Baste it constantly ; roast about two hours ; serve with good gravy, flavoured with a few. drops of lemon juic

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