Hashed Calf's Head

Ingredients

• A pound of cold calf's head
• One pint and a quarter of stock
• Two ounces of flour
• Lemon juice
• Two ounces of butter
• Half a wineglass of sherry
• One onion
• Forcemeat balls

Method

1. 1

   Melt 1.5 ounces of butter in a stewpan, add flour to make a brown roux.

2. 2

   Chop onion and sauté in remaining butter until pale brown, then add to roux.

3. 3

   Stir in stock and bring to boil.

4. 4

   Add sherry, lemon juice, calf's head slices, and forcemeat balls; cook gently for half an hour and serve with fried bread.

As published

This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 13. The excerpt below is the record exactly as published.

HASHED CALF'S HEAD Ingredients A pound of cold calf's bead. One pint and a quarter of stock. Two ounces of flour. Lemon juice. Two ounces of butter. Half a wineglass of sberry. One onion. Forcemeat balls

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