Calves' Head

Ingredients

• a calves' head
• two ounces of butter
• two dozen stoned olives
• one dozen cloves
• a cup of white wine
• three hard-boiled eggs
• piece of one lemon
• two ounces of butter
• flour rubbed into butter

Method

1. 1

   Simmer calves' head for two hours.

2. 2

   Tie brains in cloth, cook with head for two more hours.

3. 3

   Extract bones, cut meat, return to saucepan with butter, olives, cloves, seasonings, and wine.

4. 4

   Cook for one hour, add brains, lemon peel, and sliced eggs.

5. 5

   Cook for thirty minutes, thicken sauce with flour and butter.

As published

This recipe was extracted from Joe Tilden's recipes for epicures (1907) by Joe Tilden, page 7. The excerpt below is the record exactly as published.

a calves' head for two hours. Tie the brains in a cloth, put them in the saucepan with the head and cook two hours longer. Then ex- tract the bones and cut the meat in pieces, re- turn it to the saucepan without the brains, adding two ounces of butter, two dozen stoned olives, one dozen cloves, salt, pepper, cayenne, and a cup of 'white wine. Cook for one hour, then add the brains cut in bits, the shaved peel and piece of one lemon and three hard-boiled eggs sliced. Cook thirty minutes. Thicken the sauce with flour rubbed into butter

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