Scalloped Head
From The new practical housekeeping, 1890
Serves 2
Presented as published in 1890. 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 The new practical housekeeping (1890) by Estelle Woods Wilcox, page 377. The excerpt below is the record exactly as published.
Scalloped Head. — After boiling till meat is tender, cut in small pieces and place in an earthen pudding dish a layer of bread-crumbs, season, then a layer of meat with bits of butter, then crumbs, and so on, with crumbs for last layer ; pour a cup of the broth over all and bake in oven till heated through and nicely browned. Calfs Head Cheese, — Boil [the head
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