Roasted Calf’s Head

Ingredients

• Trim the head
• seasoned well with pepper
• seasoned well with salt
• seasoned well with grated lemon-peel
• seasoned well with nutmeg
• prepare sufficient veal forcemeat
• 2 or 3 table-spoonfuls of cream
• Put the brains in a basin with the yolk of an egg

Method

1. 1

   Trim and wash the head, parboil it, bone it, and prepare veal forcemeat.

2. 2

   Stuff the head, fasten with skewers, and roast while basting with butter.

3. 3

   Mix brains with egg yolk and cream, season, and fry with forcemeat balls.

4. 4

   Serve garnished with brain cakes and gravy.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 83. The excerpt below is the record exactly as published.

Roasted Calf’s Head. — Trim the head, wash it in plenty of water, and parboil it. Then bone it, and cut out the brains and tongue ; prepare sufficient veal forcemeat, seasoned well with pepper, salt, grated lemon-peel, and nutmeg, to stuff the head, and make several small balls. Stuff the head with the forcemeat, fasten it with skewers, and bind it round with tape. Fix the head on a roasting-jack, and finish cooking it in front of a clear fire, basting frequently with butter. Put the brains in a basin with the yolk of an egg and 2 or 3 table-spoonfuls of cream

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