Hashed Calf’s Head (a la Poulette)

Ingredients

• Calfs head
• 2 oz. of butter
• 2 tablespoonfuls of flour
• 4% pt. of white stock
• a few button mushrooms
• white pepper and salt to taste
• 2 eggs
• juice of a lemon
• parsley

Method

1. 1

   Cut the boiled head into uniform pieces.

2. 2

   Melt butter in a saucepan, add flour, then stir in white stock.

3. 3

   Add mushrooms, pepper, and salt, and boil for ten minutes.

4. 4

   Heat the calf's head pieces slowly in the sauce.

5. 5

   Just before serving, stir in beaten egg yolks with lemon juice and minced parsley.

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 42. The excerpt below is the record exactly as published.

Hashed Calf’s Head (a la Poulette) — Ingredients — Calfs head, 2 oz. of butter, 2 tablespoonfuls of flour, 4% pt. of white stock, a few button mushrooms, white pepper and salt to taste, 2 | eggs, juice of a lemon, parsley

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