Calves' Head

Ingredients

• Calves’ head, too, always requires the same preliminary treatment
• Put into a large pot some flour
• a teacupful of vinegar
• enough cold water to cover the head
• plenty of salt
• some peppercorns
• a bouquet
• a hay-leaf
• some onions studded with cloves
• a few carrots
• a large tablespoonful of beef dripping

Method

1. 1

   Soak head in water for 24 hours, scald in boiling water, skim, and place in cold water.

2. 2

   In a pot, combine flour, vinegar, cold water, salt, peppercorns, bouquet, bay-leaf, and cloves-studded onions.

3. 3

   Add head cut into pieces, carrots, and beef dripping.

4. 4

   Boil for about two hours until tender.

5. 5

   Serve with oil and vinegar, remoulade, or fried with breadcrumbs.

As published

This recipe was extracted from Cookery (1897) by Marguerite Ninet, page 35. The excerpt below is the record exactly as published.

Calves’ head, too, always requires the same pre- liminary treatment, however it may subsequently be treated; soak it in water for at least twenty-four hours ; then scald it in a suitable vessel over a brisk tire. As soon as the water boils skirn it well, take 88 COOKEKY. out the head, and put it into cold water again. Put into a large pot some flour, and a teacupful of vinegar, and to this add enough cold water to cover the head ; add plenty of salt, some peppercorns, a bouquet, a hay-leaf, and some onions studded with cloves, stir, and let it boil. Put in the head cut in pieces, with a few carrots and a large tablespoonful of beef dripping

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