Jellied Calf's Head

Ingredients

• half a teaspoonful of pepper
• three generous teaspoonfuls of salt
• the juice of a lemon
• a teaspoonful of onion juice
• a pint of the liquor in which the head was boiled
• a tablespoonful of capers

Method

1. 1

   Chop the calf's head finely, mix with pepper, salt, lemon juice, onion juice, and boiling liquor.

2. 2

   Simmer for half an hour, then add capers.

3. 3

   Butter a three-pint mould, layer the mixture with rings of hard-boiled egg whites, and let cool.

4. 4

   At serving time, dip the mould in warm water and turn out onto a dish.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 292. The excerpt below is the record exactly as published.

Jellied Calf's Head. After cutting the face from the head, for use in mock turtle soup, free the rest of the head of bones and gristle, and chop it rather fine. For each quart allow half a teaspoonful of pepper, three generous teaspoonfuls of salt, the juice of a lemon, a teaspoonful of onion juice, and a pint of the liquor in which the head was boiled. Put all into a stew-pan, and simmer for half an hour ; then add a table-spoonful of caper

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