Stewed Calf’s Head and Potatoes

Ingredients

• Calf's Head
• two or three small onions
• water to cover
• a lump of salt
• some peeled potatoes

Method

1. 1

   Clean the head and soak in salt water for 2-3 hours.

2. 2

   Cut the head into portions and add to a saucepan with quartered onions and water.

3. 3

   Boil, then simmer for nearly three hours.

4. 4

   Boil potatoes separately.

5. 5

   Serve the stew and potatoes together.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 84. The excerpt below is the record exactly as published.

Calf’s Head ; garnish with slices of lemon, the forcemeat balls, and brain cakes, and serve while very hot. If there is too much liquor to go on the dish with the head, serve the remainder in a sauce- boat. (2) Put half a well-cleaned Calf’s Head (with the skin on) into a saucepan, and add a knuckle of ham and a few onions and sweet herbs. Pour in sufficient water to cover them, and place the pan on the side of the fire to simmer slowly until the flesh can be easily separated from the bones. When this is so, take the half-head out, drain it, and cut it up into large squares. Add gill of white wine to half the liquor, and reduce it over a quick fire to half its original bulk. Put the pieces of meat in a large basin, pour over the reduced liquor, and add a few mushrooms, small onions, a little pork cut up into small pieces, and the tongue cut in slices. Put these into a saucepan, and let them simmer at the side of the fire until all are thoroughly cooked. Add a few forcemeat balls, and serve. The trimmings and remainder of the liquor with a little wine, thickened with flour, will make a good mock-turtle soup. (3) Put half a Calf’s Head in a basin of salted water and a little vinegar, and let it soak for two hours. Take out the brain and tongue, and put the half-head in a saucepan with sufficient water to cover it ; dissolve in the water 1 table- lfor details respecting Culinary Processes, Utensils, C alf — continued. spoonful of salt, and boil up. When it has been boiling for ten minutes, pour off the liquor, cover again with water, and add two onions with a clove stuck in each, 1 table-spoonful of vinegar, a small bunch of parsley with a sprig of thyme, and 1 table- spoonful of salt. Place the pan on the fire and boil for two hours, when the meat should be easily removed from the bones. Take out the head, remove the flesh from the bones, and put it on a dish ; cover with white sauce or rich brown gravy. Boil the tongue, skin it, cut in small pieces, and put on a separate dish. In the meantime put the brains in a saucepan with a little of the stock in which the head was boiled, and boil until they are quite firm ; chop them up, and put them into a saucepan with about loz. of butter, a squeeze of lemon-juice, 2 table-spoonfuls of parsley (dried and rubbed very fine), and salt and pepper to taste. Place the pan over the fire, and stir until the butter is melted ; then work in smoothly 2 table- spoonfuls of flour, and cook again for five minutes. When this is done, put it in little piles on the dish round the tongue, alternately with small rolls of "cooked bacon. Stewed Calf’s Head and Potatoes. — Thoroughly clean the head, put it in a bowl with a lump of salt and water to cover, and leave it for two or three hours. Peel two or three small onions, cut them in quarters, and put into a large saucepan. Chop the head into small portions, put it in with the onions, pour in water to cover, and place it over the fire until boiling ; then move the saucepan to the side, and keep it simmering, gently for nearly three hours. Half-an-hour before dishing up the head, put some peeled potatoes

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