Fried Scallops of Calf’s Head

Ingredients

• Cut some cooked Calf’s Head into nice-shaped pieces
• rub them over with pepper
• rub them over with salt
• brush over with beaten egg
• cover with a thick sprinkling of cracker or breadcrumbs
• Put a lump of dripping or lard into a frying- or saute-pan
• serve with a sauceboatful of tomato sauce

Method

1. 1

   Cut the cooked Calf’s Head into nice-shaped pieces, rub them with pepper and salt, brush with beaten egg, and cover with breadcrumbs.

2. 2

   Heat dripping or lard in a pan, fry the meat until lightly browned, drain, and serve garnished with fried parsley and tomato sauce.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 82. The excerpt below is the record exactly as published.

Fried Scallops of Calf’s Head. — Cut some cooked Calf’s Head into nice-shaped pieces, rub them over with pepper and salt, brush over with beaten egg, and cover with a thick sprinkling of cracker or breadcrumbs. Put a lump of dripping or lard into a frying- or saute-pan ; when it is hot, put in the pieces of meat and fry them quickly till lightly browned. When done, drain them, put on a folded napkin or on an ornamental dish-paper on a hot dish, garnish with fried parsley, and serve with a sauceboatful of tomato sauce

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