To Boil Calf's Head

Name: To Boil Calf's Head
Ingredients: 1 calfs bead; 1 table-spoonful vinegar; 1 oz. butter; 1 oz. flour; 5 gills of liquor; 2 table-spoonfuls chopped parsley; Brains from the head

From Chambers's cookery for young housewives, 1894

Calf's head served this way is known as Tate da Veau in French cuisine.

Presented as published in 1894. 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 Chambers's cookery for young housewives (1894) by Annie M. Griggs, page 17. The excerpt below is the record exactly as published.

TO BOIL CALF’S HEAD. 1 calfs bead. 1 table-spoonful vinegar. Pepper and salt. 1 oz. butter. 1 oz. flour. S gills of liquor. 2 table-spoonfuls chopped parsley

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