Stuffed Calf’s Head
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 98. The excerpt below is the record exactly as published.
Stuffed calf’s head. Trim, bone, blanch, and empty the calf's head ; stuff it with forcemeat (see 6th of April) and chopped truffles ; sew it up to its original shape, tie a cloth very tight round it, and place in a stew-pan, with slices of bacon, lemon, carrots, onions stuck with cloves, and a bouquet of mixed herbs ; moisten with stock and water
Cook this with the app: pantry check, scaling, and the assistant.