Fricassee of Cold Calf’s Head

Ingredients

• the meat from a cold boiled Calf’s Head
• lqt. of the stock
• a bunch of savoury herbs
• a browned onion
• a blade of mace
• salt
• pepper
• 2 dessert-spoonfuls of lemon-juice
• the well-beaten yolks of two eggs
• a thickening of flour
• and butter

Method

1. 1

   Cut the meat from the cold boiled Calf’s Head.

2. 2

   Simmer bones in stock with herbs, onion, mace, salt, and pepper for an hour.

3. 3

   Strain, add meat and a thickening of flour and butter, and bring to a boil.

4. 4

   Stir in lemon juice and egg yolks carefully to avoid curdling.

5. 5

   Serve with forcemeat balls.

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.

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 to taste. Simmer gently for about an hour, then strain into another saucepan, add the meat from the head, cut into slices, and a thickening of flour and butter, and let the liquor come to the boil. Take out the meat, stir in gradually 2 dessert-spoonfuls of lemon-juice and the well-beaten yolks of two eggs

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