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Sauce for Calf's Head

Name: Sauce for Calf's Head
Yield: 1 servings
Ingredients: add to 'drawn-butter sauce'; the brains mashed fine; a teaspoonful of powdered sage; a pinch of cayenne pepper; and salt; one glass of Madeira wine

From Twentieth century home cook book, 1905

Serves 1

Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 84. The excerpt below is the record exactly as published.

SAUCE FOR CALF'S HEAD. Add to "drawn-butter sauce" the brains mashed fine, a teaspoonful of powdered sage, a pinch of cayenne pepper and salt. To this add one glass of Madeira wine

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