Veal's Head
From Jane Hamilton's recipes, 1909
Presented as published in 1909. 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 Jane Hamilton's recipes (1909) by Charlotte Mason Poindexter, page 12. The excerpt below is the record exactly as published.
VEAL'S HEAD. Dip the head in hot water, and scrape it until every hair is taken off, then put it on to boil in water sufficient to cover it. When it is parboiled take it off the fire, take out (53) JANE HAMILTON'S RECIPES every bone, and the hard whitish substance inside the mouth. It may be kept in a cov- ered vessel on the ice for several days in the liquor in which it was boiled; when it is to be served up put it on the fire and let it boil until it is perfectly done, and the liquor in which it was first boiled is brought down to a proper consistency. Put in a little thickening, four ounces of butter, and season with salt
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