Stewed Calf's Head

Ingredients

• Bone a Calf’s Head
• Finely chop 21b. of lean veal
• lib. of beef-suet
• 1 breakfast-cupful of grated breadcrumbs
• the grated peel of one lemon
• 2 or 3 table-spoonfuls of mixed or powdered sweet herbs
• the beaten yolks of four eggs
• Put the head in a saucepan with 2qts. of clear gravy
• and ^ pint of white wine

Method

1. 1

   Bone the Calf’s Head and soak it with the meat in cold water.

2. 2

   Mix veal, beef-suet, breadcrumbs, lemon peel, herbs, and seasonings, binding with egg yolks.

3. 3

   Stuff the head, simmer in gravy and white wine until tender.

4. 4

   Boil and slice the tongue, chop the brains with parsley, and serve.

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.

Stewed Calf's Head. — (1) Bone a Calf’s Head, cut out the tongue and brains, and steep them with the meat in cold water for a few hours. Finely chop 21b. of lean veal and lib. of beef- suet, and mix with them 1 breakfast-cupful of grated bread- crumbs, the grated peel of one lemon, 2 or 3 table-spoonfuls of mixed or powdered sweet herbs, and pepper, salt, and grated nutmeg in small quantities. Mix these ingredients well, and bind them together with the beaten yolks of four eggs. Wash the head, dry it on a cloth, stuff it with some of the forcemeat, and bind it round securely with tape. Put the head in a saucepan with a bunch of sweet herbs, 2qts. of clear gravy, and ^ pint of white wine

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