Cheap Hash of Calf's Head

Ingredients

• Take the flesh from the bone of a cold boiled head
• about three pints of the liquor in which it was cooked
• a small bunch of savoury herbs
• a carrot, or two should they be small
• a little carefully fried onion
• four cloves
• a dozen coins of pepper
• a slice or two of lean ham
• Rich gravy, 1 quart

Method

1. 1

   Take the flesh from the bone of a cold boiled head and put it aside.

2. 2

   Break the bones and stew them down with the herbs, carrots, fried onion, cloves, and pepper.

3. 3

   When the liquid is reduced nearly half, strain it, take off the fat, and thicken it with roux or flour and butter.

4. 4

   Heat the meat slowly in the sauce when ready, but do not allow it to boil.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 205. The excerpt below is the record exactly as published.

Rich gravy, 1 quart ; flesh of calf’s head, full 1^ lb. ; wine, and other seasonings, as for mock turtle soup. Obs. — The gravy for this should be stewed with ham, eschalots, &c., exactly as for the soup. CHEAP HASH OF CALF’s HEAD. Take the flesh from the bone of a cold boiled head, and put it aside until wanted ; take about three pints of the liquor in which it was cooked; break the bones, and stew them down with a small 214 MODERN COOKERY. [chap. XI. bunch of savoury herbs, a carrot, or two should they be small, a little carefully fried onion, four cloves, a dozen coins of pepper, and either a slice or two of lean ham

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