Hashed Calf's Head (a la Poulette)

Ingredients

• 1 oz. of butter
• 2 tablespoonfuls of flour
• 3^ pint of white stock
• a few button mushrooms
• white pepper
• salt
• 2 eggs
• juice of a lemon
• parsley

Method

1. 1

   Cut the remnants of a boiled head into uniform pieces the size of half an apple.

2. 2

   Melt in a saucepan 1 or 2 ounces of butter, according to the quantity of meat to be hashed; amalgamate with it 1 or 2 tablespoonfuls of flour, then stir in 0.375 pint, more or less, of white stock.

3. 3

   Stir well, then add a few button mushrooms, white pepper and salt to taste, and let the sauce boil for 10 minutes.

4. 4

   Put the saucepan by the side of the fire, and lay the pieces of calf's head in it; let them get hot slowly, but not boil.

5. 5

   Just before serving stir in off the fire the yolks of two eggs, beaten up with the juice of a lemon, and strained; also a small quantity of either tarragon or parsley very finely minced.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 33. The excerpt below is the record exactly as published.

Hashed CalPs Head (a la Poulette)— Calf's head, 1 oz. of butter, 2 tablespoonfuls of flour, 3^ pint of white stock, a few button mushrooms, white pepper and salt to taste, 2 eggs, juice of a lemon, parsley

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