Calf’s Head, Scalloped
From Harper's cook book encyclopædia, 1902
Serves 4
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 438. The excerpt below is the record exactly as published.
Calf’s Head, Scalloped. — Have a calf’s head, and the brains, tongue, and heart included. Cook all slowly with as little water as will cover them. Cook the brain separately, but the other parts may be cooked together. When nearly done, take from the fire, and cut off all the meat from the head ; cut up — not chop — the other parts, and put in a baking-dish in alternate lay- ers. Pour in the liquid in which the meat was cooked, season well with salt and pepper, and when almost done in the oven pour in a generous glass- ful of sherry or any kind of white wine. Bread-crumbs and butter
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