(3) After a Calf’s Head has been cleaned and boiled until
tender, it is to be separated into four or six large pieces,
the ears being cut into a fancy shape, or nearly severed.
One large piece from the cheek should be larded, and the
brains should be blanched. Four large crayfish should be
boiled and some chicken quenelles prepared. When all these
are finished, make lqt. of brown mushroom sauce ; boil six
eggs hard, and remove the yolks entire. Brown the larded
head in a hot oven, heat the rest of the head in the mushroom
sauce, and then arrange the dish, using a small dish set in a
large one for a border, or make the border of freshly-baked
puff paste. The quenelles, brains, and egg yolks are heated
with the head, and form the ragout which surrounds the
large pieces.
Collared Calf’s Head. — Scald the head, then scrape it to
remove all the hairs ; clean it, split it in halves lengthwise,
and remove the brains. Boil the head till the bones can be
easily separated from the flesh ; then take them out, and flatten
the head on the table. Sprinkle a thick layer of chopped
parsley over the inside of the head, cover it with slices of
ham, and then with slices of hard-boiled eggs ; season each
layer with salt, pepper, and spices. Boll up the head, then
bind it tightly in a cloth ; put it in a saucepan with some
broth, and boil gently for four hours. When cooked, drain
the head, put a heavy weight on the top, and let it be till cold.
When ready to serve, remove the cloth, cut the head into slices,
arrange them on a folded napkin or an ornamental dish-paper
on a dish, garnish with some neat little sprigs of well-washed
parsley, and serve.
Curried Cold Calf’s Head. — Cut 2 Jib. of cold boiled Calf’s
Head into thin slices, and trim them. Cut into thin slices a
large onion, two cooking apples, and a piece of shallot ; put
them into a saucepan with a lump of butter and fry till brown.
Put in 1 table -spoonful of flour and the same quantity of curry
powder ; stir them over the fire while pouring in gradually
1 pint of broth. When boiling, move the saucepan to the side
of the fire and keep the contents simmering for half-an-hour,
stirring frequently. Put in the pieces of Calf’s Head, squeeze
in the juice of a lemon, and when the meat is thoroughly hot
turn the curry on to a hot dish, garnish with croutons of fried
bread or sippets of toast, and serve with a dish of plain-
boiled rice.
Fricassee of Cold Calf’s Head. — Cut off all the meat from a
cold boiled Calf’s Head, put the bones into a saucepan with lqt.
Calf — continued.
of the stock in which the head was boiled, and add a bunch of
savoury herbs, a browned onion, a blade of mace, and salt and
pepper✪ Curried Cold Calf’s Head to taste. Simmer gently for about an hour, then strain
into another saucepan, add the meat from the head, cut into
slices, and a thickening of flour and butter, and let the liquor
come to the boil. Take out the meat, stir in gradually
Page 81 · 2 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
(3) After a Calf’s Head has been cleaned and boiled until tender, it is to be separated into four or six large pieces, the ears being cut into a fancy shape, or nearly severed. One large piece from the cheek should be larded, and the brains should be blanched. Four large crayfish should be boiled and some chicken quenelles prepared. When all these are finished, make 1 qt. of brown mushroom sauce ; boil six eggs hard, and remove the yolks entire. Brown the larded head in a hot oven, heat the rest of the head in the mushroom sauce, and then arrange the dish, using a small dish set in a large one for a border, or make the border of freshly-baked puff paste. The quenelles, brains, and egg yolks are heated with the head, and form the ragout which surrounds the large pieces.
Collared Calf’s Head. — Scald the head, then scrape it to remove all the hairs ; clean it, split it in halves lengthwise, and remove the brains. Boil the head till the bones can be easily separated from the flesh ; then take them out, and flatten the head on the table. Sprinkle a thick layer of chopped parsley over the inside of the head, cover it with slices of ham, and then with slices of hard-boiled eggs ; season each layer with salt, pepper, and spices. Boll up the head, then bind it tightly in a cloth ; put it in a saucepan with some broth, and boil gently for four hours. When cooked, drain the head, put a heavy weight on the top, and let it be till cold. When ready to serve, remove the cloth, cut the head into slices, arrange them on a folded napkin or an ornamental dish-paper on a dish, garnish with some neat little sprigs of well-washed parsley, and serve.
Curried Cold Calf’s Head. — Cut 2 Jib. of cold boiled Calf’s Head into thin slices, and trim them. Cut into thin slices a large onion, two cooking apples, and a piece of shallot ; put them into a saucepan with a lump of butter and fry till brown. Put in 1 table -spoonful of flour and the same quantity of curry powder ; stir them over the fire while pouring in gradually 1 pint of broth. When boiling, move the saucepan to the side of the fire and keep the contents simmering for half-an-hour, stirring frequently. Put in the pieces of Calf’s Head, squeeze in the juice of a lemon, and when the meat is thoroughly hot turn the curry on to a hot dish, garnish with croutons of fried bread or sippets of toast, and serve with a dish of plainboiled rice.
Fricassee of Cold Calf's Head. — Cut off all the meat from a cold boiled Calf's Head, put the bones into a saucepan with 1 qt.
Calf — continued.
of the stock in which the head was boiled, and add a bunch of savoury herbs, a browned onion, a blade of mace, and salt and pepper to taste. Simmer gently for about an hour, then strain into another saucepan, add the meat from the head, cut into slices, and a thickening of flour and butter, and let the liquor come to the boil. Take out the meat, stir in gradually
Records on this page
Curried Cold Calf’s HeadFricassee of Cold Calf’s Head