Stewed Calf's Head with Brain Sauce

Ingredients

• a calf's head
• slightly salted water
• melted butter

Method

1. 1

   Boil the head in slightly salted water until tender, then drain.

2. 2

   Score the top, rub with melted butter, dredge with flour, and brown in the oven.

3. 3

   Pour over the brain sauce before serving.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 70. The excerpt below is the record exactly as published.

A calf's head may usually be purchased from the butcher already cleaned, but for the benefit of those who prefer, or are compelled, to clean it themselves, the proper mode of procedure is here given. Place the head in warm water for five minutes ; then lift it out and pow- der the hair with pulverized resin. The resin is not in- dispensable, but it facilitates the operation. Have ready a large kettle of scalding water, and after using the pow- der, plunge the head into the kettle, covering every part. Raise it after one minute, hold it by the ear, and care- fully scrape off all the hair. Then lay the head on a board, saw it in halves lengthwise through the skull, and take out the eyes, brain and tongue. Scrape the ear, nasal and throat passages well, scalding them if they do not seem perfectly clean ; and remove the gristle that is around the nose. Break the jaw-bone, remove the gums and teeth, and lay the head in a large panful of water to soak. Half a head is generally enough to serve at one time. STEV/ED calf's HEAD, WITH BRAIN SAUCE. Put the head in slightly salted water, and boil until 1 68 THE PATTERN COOK-BOOK. the meat is tender ; then take it up, and drain well. Score the top a little, rub it over with melted butter

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