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Golfs Head
From A year's cookery, 1880
Serves 6
Serve with parsley sauce and ham, bacon, or pickled pork.
Presented as published in 1880. 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 A year's cookery (1880) by Phillis Browne, page 127. The excerpt below is the record exactly as published.
Golfs Head. — Take out the tongue, and if the head is not already perfectly cleansed wash it thoroughly. Put it into boiling water for ten minutes to blanch it; take it up, put it into a stewpan with cold water to cover it, and bring 156 A YEAR’S COOKERY. it to the boil; skim the liquor carefully, draw the pan back, and simmer the head gently till it is done enough. It will take from two hours and a half to three hours, according to its size, and it will require boiling half an hour longer with the skin on than without it. Remove the skin and fibres which hang about the brains, drain away the water, and put them into a stewpan with water to which a table-spoonful of vinegar has been added. Skim the liquor carefully, and boil for a quarter of an hour. Boil the tongue with the head (it should be put into the water three-quarters of an hour before the head is taken up), and when done enough trim and skin it. A short time before the head is to be served, chop the brains rather coarsely, put them into a saucepan, with half a cupful of good melted butter, a table-spoonful of chopped parsley, and three powdered sage leaves, if liked. Add pepper and salt to taste, and a few drops of lemon- juice
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