Cutlets of Calf's Head
From Modern cookery, in all its branches, 1884
Serves 4
Serve covered with good mushroom sauce.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 205. The excerpt below is the record exactly as published.
CUTLETS OF CALF’S HEAD. Prepare, by the Cook’s Receipt, half a calf s head with or without the skin on ; only, in the latter case, allow more time for the boiling. When it is quite cold, remove the fillets of tape, and cut the head into slices of half an inch thick, brush them with yolk of egg, and dip them into fine bread-crumbs, seasoned with the grated rind of half a lemon, half a teaspoonful of minced savoury herbs, some cayenne, and a little of the lean of a boiled ham chopped very small, should this last be at hand. Fry the cutlets in butter of a fine light brown, make some gravy in the pan as for veal cutlets, and add to it the juice of half a lemon ; or mix a large teaspoonful of currie -powder, and one of flour, very smoothly with the butter, shake them over the fire for four or five minutes, and let the gravy simmer as much longer, after the water is added ; or serve the cutlets, covered with good mushroom sauce. HASHED calf’s HEAD. (REMOVE.) When the whole of this dish has to be prepared, make for it a quart of stock, and proceed in all else as directed for mock turtle soup (page 24) ; but after the head has been parboiled, cut down a full pound and a half of it for the hash, and slice it small and thick, instead of dividing it into dice. Make the brains into cakes (see page 162), and garnish the dish with forcemeat - balls, rolled in egg, and in the finest bread-crumbs, then fried a delicate brown, and well drained, and dried upon a warm sieve reversed. The wine and other seasonings should be the same as for the soup. 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 or of smoked beef. When the liquid is reduced nearly half, strain it, take off the fat, thicken it with a little well made roux , or, if more convenient, with flour and butter, stirred into it, when it boils, or with rice flour or arrow-root, mixed with a little spice, mushroom catsup, or Harvey’s sauce, and a small quantity of lemon pickle or chili vinegar. Heat the meat slowly in the sauce when it is ready, but do not allow it to boil. The forcemeat, No. 1, of Chapter VIH., may be rolled into balls, fried, and served round it. The gravy should be well seasoned. A little of Liebeg’s extract of beef (see Chapter I.), or as much good beef broth as may be required for the hash, will convert this into a really good dish. For preparations which are of themselves insipid, the Jewish beef, of which we have often already spoken, is an ad- mirable addition. TO DRESS COLD CALp’s HEAD OR VEAL A LA MAITRE d’hOTEL. (GOOD.) ( English Receipt .) Cut into small delicate slices, or into scollops of equal size, sufficient cold calfs head or veal for a dish. Next knead very smoothly together with a knife two ounces of butter, and a small dessertspoon- ful of flou
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