Hashed Calf's Head
From The thorough good cook, 1895
Serves 4
Adjust flour quantity based on the amount of meat.
Presented as published in 1895. 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 The thorough good cook (1895) by George Augustus Sala, page 175. The excerpt below is the record exactly as published.
Hashed Calf's Head. Take any of the head and tongue that remains, and cut into squares or slices ; sprinkle over the meat salt, pepper, and nutmeg, and dredge or powder it with a little fine flour or arro^vToot. If any soup of the previous day remains, make it up to a pint Avith good mutton broth, adding a glass of red or Avhite wine, with three tablespoon- fuls of mushroom catsup ; put the meat into this and give it a boil up : when it is ready, squeeze in the juice of a lemon
Cook this with the app: pantry check, scaling, and the assistant.