Stewed Calf’s Head

Ingredients

• Calf’s Head
• Wash in three or four waters
• secure the head in a floured cloth
• Slightly salt enough hot water
• butter the size of an egg

Method

1. 1

   Wash the head and remove the brains.

2. 2

   Boil the head in salted water for two hours.

3. 3

   Mash the brains with some liquor from boiling, season with sage, pepper, salt, cloves, parsley, and butter.

4. 4

   Score the head, cover with melted butter, dredge with flour, and brown in the oven.

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 42. The excerpt below is the record exactly as published.

Stewed Caif’s Head. Wash in three or four waters and remove the brains. Now secure the head in a floured cloth. Slightly salt enough hot water to cover it, and boil two hours s/ow/y. After washing the brains carefully and rejecting the membrane and any pieces of skin, stew in just enough water to coverthem. Take them out, mash smooth with a wooden potato masher, and add a little of the liquor in which the head was boiled. Season with a sprin- kle of sage, pepper, salt, ground cloves, chopped parsley and butter the size of an egg. Place on stove in saucepan, simmer Tue Dominton Coox ‘Boor. : Le you need it. Ifthe head is tender, take up and drain. ees Now score with a sharp knife and cover with melted butter. — es Dredge with flour, place in oven to brown. Send to table with © the gravy poured over it. VEAL CARVING. 2a Calf’s Head

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