Haslied Calf's Head

Ingredients

• Cut any quantity of cold boiled Calf’s Head into pieces
• Put 2oz. or 3oz. of butter into a saucepan
• stir in 2 or 3 table-spoonfuls of flour
• add 1 breakfast-cupful or so of veal-stock
• salt to taste
• pepper to taste
• add a few small mushrooms
• stir in the yolks of two eggs
• juice of a lemon
• add a little chopped parsley or tarragon

Method

1. 1

   Cut the cold boiled Calf’s Head into pieces.

2. 2

   Melt butter, stir in flour, and add veal-stock.

3. 3

   Incorporate well, add mushrooms, salt, and pepper, and boil for ten minutes.

4. 4

   Remove from heat, add hashed meat, and heat without boiling.

5. 5

   Stir in beaten egg yolks and lemon juice, add parsley or tarragon, and serve.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 82. The excerpt below is the record exactly as published.

Haslied Calf's Head. — (1) Cut any quantity of cold boiled Calf’s Head into pieces, keeping them about the size of a small apple. Put 2oz. or 3oz. of butter into a saucepan, melt it, stir in 2 or 3 table-spoonfuls of flour, and add 1 breakfast-cupful or so of veal-stock. When well incorporated, add a few small mush- rooms, salt and pepper to taste, and boil well for about ten minutes. Bemove the saucepan to the side of the fire, add the hashed meat, and let it get hot without boiling ; take the pan from the fire, stir in the yolks of two eggs, beaten up with the juice of a lemon and strained, and also add a little chopped parsley or tarragon

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