Curried Cold Calf’s Head

Ingredients

• 2 lb. of cold boiled Calf’s Head
• a large onion
• two cooking apples
• a piece of shallot
• a lump of butter
• 1 tablespoonful of flour
• the same quantity of curry powder
• 1 pint of broth
• the juice of a lemon
• salt
• pepper

Method

1. 1

   Cut the cold boiled Calf’s Head into thin slices.

2. 2

   Fry onion, apples, and shallot in butter until brown.

3. 3

   Stir in flour and curry powder, then gradually add broth.

4. 4

   Simmer for half an hour.

5. 5

   Add Calf’s Head slices and lemon juice, heat thoroughly, and serve garnished with croutons or toast.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 81. The excerpt below is the record exactly as published.

Curried Cold Calf’s Head. — Cut 2 Jib. of cold boiled Calf’s Head into thin slices, and trim them. Cut into thin slices a large onion, two cooking apples, and a piece of shallot ; put them into a saucepan with a lump of butter and fry till brown. Put in 1 table -spoonful of flour and the same quantity of curry powder ; stir them over the fire while pouring in gradually 1 pint of broth. When boiling, move the saucepan to the side of the fire and keep the contents simmering for half-an-hour, stirring frequently. Put in the pieces of Calf’s Head, squeeze in the juice of a lemon, and when the meat is thoroughly hot turn the curry on to a hot dish, garnish with croutons of fried bread or sippets of toast, and serve with a dish of plain- boiled rice. Fricassee of Cold Calf’s Head. — Cut off all the meat from a cold boiled Calf’s Head, put the bones into a saucepan with lqt. Calf — continued. of the stock in which the head was boiled, and add a bunch of savoury herbs, a browned onion, a blade of mace, and salt and pepper

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