To Boil a Calf’s Head

Ingredients

• Half a calf’s head
• 1 pint melted butter
• 1 lemon
• pepper and salt

Method

1. 1

   Soak the calf's head in cold water for 1.5 hours, then blanch in boiling water for 10 minutes.

2. 2

   Remove the tongue and brains.

3. 3

   Boil the head in enough cold water to cover, adding salt.

4. 4

   Simmer for 1.5 hours, skimming as necessary.

5. 5

   Prepare the brains separately and serve with the head.

As published

This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 37. The excerpt below is the record exactly as published.

To Boil a Calf’s Head. — Half a calf’s head, i pint melted butter with parsley, i lemon, pepper and salt. Soak the calf’s head in cold water for one and a half hours, and then for ten minutes in boiling water to blanch it. Remove the tongue and brains. Put the calf’s head into a saucepan with enough cold water for it to swim, and i dessert-spoon of salt, and let it boil gently. When the scum rises, skim well. After the head boils let it simmer gently an hour and a half. The tongue must be boiled with the head, and taken out just before the head is ready ; skin and trim it. Take the brains and cut away the skin and fibre, and put them into a stew-pan with enough water to cover them, and a teaspoon of lemon

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