Boiled Calf’s Head✪ Boiled Calf's Head a la Cavour. — Take half a boiled Calf’s
Head as for Boiled Cale’s Head No. 1. Before serving, pour
over 1 gill of hot tomato sauce, and surround it with twenty-
four stoned and blanched olives, arranged in clusters, and
six sippets of fried bread.
Boiled Calf’s Head ■with. Poulette Sauce. — Pour £ pint
of hot poulette sauce over half a boiled Calf’s Head, sprinkle
it with 5 table-spoonful of chopped parsley, and serve.
Boiled Calf’s Head with. Vinaigrette Sauce. — Proceed
the same as for Boiled Calf’s Head No. 2, laying a folded
napkin on the dish and arranging thereon the half of the
head. Serve with parsley- leaves round the dish and 1 pint
of vinaigrette sauce✪ Boiled Calf's Head with Vinaigrette Sauce in a sauceboat.
Braised Calf's Head. — Clean and bone the head. Prepare a
sufficient quantity of finely-chopped lean veal and fat bacon
to stuff it. Season the stuffing with sweet herbs, salt, and
pepper, and bind it with the beaten yolks of two or three eggs.
Stuff the head, sew it up securely to prevent the stuffing
from falling out, and wrap it in a cloth. Line a braising-pan
with slices of veal and bacon and a few slices of carrots, put
in the head with a bunch of thyme and parsley and two bay-
leaves ; season to taste with spice, and pour in 1 pint of broth
and I pint of white wine✪ Braised Calf's Head. Stew the head for four hours. When
cooked, take it out of the cloth, put it on a hot dish, garnish
with a financiers ragout. Strain the cooking-liquor of the
head into a small clean stewpan, mix 1 wineglassful of Madeira
wine with it, boil for a few minutes, then pour it over the head,
and serve.
Calf’s Head Bigarre. — (1) Cut off the bones of the lower jaw
and the nose-bone of a Calf’s Head, the latter as close to the
eyes as possible. Well wash the head in plenty of hot water, to
remove all the blood, then blanch it and let it cool. Cut lib.
each of fat bacon and beef-suet into small pieces ; put them
into a saucepan with |lb. of butter, two small onions, a bunch
of parsley, the juice of one lemon, a few sprigs of thyme, one
or two bay-leaves, and a small quantity each of cloves, mace,
allspice, pepper, and salt✪ Calf's Head Bigarre. Pour in as much water as will
cover the head when it is put in, and boil the mixture for an
hour. Wrap the head in a cloth, put it into the boiling liquor,
and boil for three hours. When cooked, unwrap the head,
split it into halves, put them between two plates with a heavy
weight on the top to keep them in shape, and leave them till cold.
Thoroughly beat the yolks of four eggs with about loz. of
warmed butter, and a seasoning of pepper and salt ; when the
halves of the head are cold, dip one in the beaten egg, giving it
a good coating, then cover it thickly with finely-grated stale
breadcrumbs, seasoned with a little salt and pepper. Boll the
other half of the head in what is left of the beaten egg ; mix
some finely-chopped parsley in the breadcrumbs, and cover it
thickly with them. Warm some butter, dip a paste-brush in it,
and shake it over the breadcrumbs to prevent them from burn-
ing while in the oven. Put the halves of the head on a baking-
tin, and place in the oven till nicely browned. Put the Calf’s
Head on a folded napkin or an ornamental dish-paper that has
been placed on a hot dish, garnish it with fried parsley, and
serve with a sauceboatful of tomato sauce, or, if preferred,
either parsley sauce or Italian sauce can be used.
Page 77 · 6 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Boiled Calf's Head a la Cavour. — Take half a boiled Calf's Head as for Boiled Calf's Head No. 1. Before serving, pour over 1 gill of hot tomato sauce, and surround it with twentyfour stoned and blanched olives, arranged in clusters, and six sippets of fried bread.
Boiled Calf's Head with Poulette Sauce. — Pour £ pint of hot poulette sauce over half a boiled Calf’s Head, sprinkle it with 5 table-spoonful of chopped parsley, and serve.
Boiled Calf's Head with Vinaigrette Sauce. — Proceed the same as for Boiled Calf’s Head No. 2, laying a folded napkin on the dish and arranging thereon the half of the head. Serve with parsley- leaves round the dish and 1 pint of vinaigrette sauce in a sauceboat.
Braised Calf's Head. — Clean and bone the head. Prepare a sufficient quantity of finely-chopped lean veal and fat bacon to stuff it. Season the stuffing with sweet herbs, salt, and pepper, and bind it with the beaten yolks of two or three eggs. Stuff the head, sew it up securely to prevent the stuffing from falling out, and wrap it in a cloth. Line a braising-pan with slices of veal and bacon and a few slices of carrots, put in the head with a bunch of thyme and parsley and two bayleaves ; season to taste with spice, and pour in 1 pint of broth and I pint of white wine. Stew the head for four hours. When cooked, take it out of the cloth, put it on a hot dish, garnish with a financiers ragout. Strain the cooking-liquor of the head into a small clean stewpan, mix 1 wineglassful of Madeira wine with it, boil for a few minutes, then pour it over the head, and serve.
Calf’s Head Bigarre. — (1) Cut off the bones of the lower jaw and the nose-bone of a Calf’s Head, the latter as close to the eyes as possible. Well wash the head in plenty of hot water, to remove all the blood, then blanch it and let it cool. Cut lib. each of fat bacon and beef-suet into small pieces ; put them into a saucepan with |lb. of butter, two small onions, a bunch of parsley, the juice of one lemon, a few sprigs of thyme, one or two bay-leaves, and a small quantity each of cloves, mace, allspice, pepper, and salt. Pour in as much water as will cover the head when it is put in, and boil the mixture for an hour. Wrap the head in a cloth, put it into the boiling liquor, and boil for three hours. When cooked, unwrap the head, split it into halves, put them between two plates with a heavy weight on the top to keep them in shape, and leave them till cold. Thoroughly beat the yolks of four eggs with about loz. of warmed butter, and a seasoning of pepper and salt ; when the halves of the head are cold, dip one in the beaten egg, giving it a good coating, then cover it thickly with finely-grated stale breadcrumbs, seasoned with a little salt and pepper. Boll the other half of the head in what is left of the beaten egg ; mix some finely-chopped parsley in the breadcrumbs, and cover it thickly with them. Warm some butter, dip a paste-brush in it, and shake it over the breadcrumbs to prevent them from burning while in the oven. Put the halves of the head on a bakingtin, and place in the oven till nicely browned. Put the Calf’s Head on a folded napkin or an ornamental dish-paper that has been placed on a hot dish, garnish it with fried parsley, and serve with a sauceboatful of tomato sauce, or, if preferred, either parsley sauce or Italian sauce can be used.
Records on this page
Boiled Calf's HeadBoiled Calf's Head a la CavourBoiled Calf's Head with Vinaigrette SauceBoiled Calf's Head with Poulette SauceBraised Calf's HeadCalf's Head Bigarre