Potted Head

Ingredients

• half a bullock's head
• a cow-heel
• a seasoning of salt
• cayenne
• pounded mace

Method

1. 1

   Cleanse the bullock's head and cow-heel, soak in lukewarm water for 2-3 hours.

2. 2

   Drain, simmer in cold water until tender.

3. 3

   Cool, remove bones and skin, mince meat.

4. 4

   Skim fat from broth, strain, mix with minced meat and seasonings.

5. 5

   Bake in a gentle oven for 3 hours.

6. 6

   Pour into moulds, cool until jelly forms, serve cold garnished with parsley.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1348. The excerpt below is the record exactly as published.

Potted Head. — Cleanse perfectly half a bullock's head and a cow-heel. Put them into lukewarm water, and let them soak for two or thi-ee hours. Drain them, and put them into a stewpan ; cover with cold water, and let them simmer very gently until the meat is quite tender. Pour the liquid into a separate bowl, and set it in a cool place. Let the meat cool, remove from it the bones, skin, and sinew, and cut it into very small pieces. Skim the fat from the top of the broth, strain the liquor, and put it into a jar, with the minced meat and a seasoning of salt, cayenne, and pounded mace

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