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To Dress a Calf's Head
From Virginia Cookery-book, 1884
Serves 6
Garnish with hard-boiled eggs for presentation.
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 Virginia Cookery-book (1884) by Mary Stuart Smith, page 51. The excerpt below is the record exactly as published.
To Drbss a Calf's Head. Take the head before it is skinned, parboil it, and take out the bones ; cut the flesh into small pieces ; take also some of the liver, heart, and tongue ; cut them up and put them in an oven with enough water to cover them ; then add to them a flavoring of salt, pepper, thyme, a few cloves, and blades of mace, with parsley and a spoonful of butter ; then dredge well with flour
Cook this with the app: pantry check, scaling, and the assistant.