To Cook Calf's Head
From The national course in home economics, 1917
Serves 3
Presented as published in 1917. 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 The national course in home economics (1917) by Ruth Allen Beezley, page 96. The excerpt below is the record exactly as published.
TO COOK CALF'5 HEAD. When the head has been cleaned, and split in halves, the eyes and snout bone taken away, lay it in cold water to soak, for two hours. Take out the brains, and wash them well in several waters, then lay them in cold water. Put the head together; cover it with cold water in the kettle and add a tablespoonful of salt; boil slowly for two or three hours. When it has, boiled a little more than an hour, take some of the liquor, about a quart, and put into a stew-pan for the gravy; add to this salt, pepper, parsley chopped fine, a tablespoonful of lemon juice and put over the fire to boil. Beat up an ^gg lightly, with two tablespoonfuls of flour
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Cook this with the app: pantry check, scaling, and the assistant.