Soused Calf’s Head

Ingredients

• Clean a Calf’s Head
• Put the head in a saucepan with a lump of salt
• ■§ pint of white wine
• sufficient water to cover it

Method

1. 1

   Clean and boil the Calf’s Head for five minutes, then drain and bone it.

2. 2

   Soak in cold water for several hours, rub with salt and garlic, roll and bind tightly.

3. 3

   Boil in water, salt, and white wine until tender.

4. 4

   Serve with oil, vinegar, and pepper dressing.

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.

Soused Calf’s Head. — Clean a Calf’s Head, put it into a sauce- pan of hot water, and boil it for five minutes, then drain and bone it. Soak the head for several hours in cold water, which should be changed occasionally. Dry the head on a cloth, rub it all over with salt and bruised garlic, roll it up, and bind it tightly round with tape. Put the head in a saucepan with a lump of salt, ■§■ pint of white wine, and sufficient water to cover it

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