cold). — Scald, soak, and parboil haK a calf's
head, with two pounds of the knuckle of veal,
an onion stuck with two cloves, a bunch of
parsley, a strip of thin lemon-rind, haK a blade
of mace, a little salt and cayenne, and as much
stock made from bones as will cover the meat.
Let the Uquor boil, and simmer it for half an
hour. Remove the scum as it rises. Let the head
get cold, then cut off the flesh in neat pieces
convenient for serving. Skin the tongue, and
cut it into small square pieces. Strain the
liquor in which the head was simmered, and
dissolve a little isinglass or gelatine in it, so
that it win jelly strongly when cold. Cut part
of the veal into pieces, mince the remainder,
and make it into forcemeat with bread-crumbs,
shred beef suet, and seasoning {see Veal Force-
meat). Divide this into balls the size of a nut-
meg. Butter a good-sized pie-dish. Line it
with thin slices of lean ham, and fill it with
layers of the calf's head, the tongue, the veal,
the forcemeat balls, and hard-boiled yolks of
eggs. Season each layer with salt, pepper,
grated lemon-rind, and nutmeg. Cover the
meat with strained jelly gravy. Line the edges
of the dish with good pastry, cover with the
same, ornament the surface as fancy dictates,
brush it over with beaten egg✪ Calf's Head Pie, and bake in a
well-heated oven. When the pastry is tho-
roughly baked the pie is done enough. In
favourable weather this pie will keep good for
ten days or more. Probable cost, 6s. to 8s.
Sufficient for a luncheon or supper dish.
Veal— Cairs Head, Plain. — Take a
nice calf s head and bone it, that is to say, take
off the bones of the lower jaw and of the nose,
which you cut off as close to the eyes as
possible. Then put all this into a large vessel
with warm water to wash and disgorge the
blood, or otherwise the head will look reddish.
Then blanch it thoroughly, and let it cool. Now
make a blanc in the following manner : — One
pound of beef suet cut into dice, one pound of
fat bacon also cut into dice, half a pound of
butter, the juice of a lemon, salt and popper,
one or two onions, a bunch of parsley — seasop
with thyme, bay-leaves, cloves, mace, allspice —
and water enough to cover the calf's head.
When the blanc has boiled for an hour, fold the
head up in a clean towel, and let it boil in that
blanc for about three hours. When done, drain
it. Take out the tongue, flay it, and then re-
place it. A calf's head must be served up quite
hot, with the sauce called au pauwe homme
(poor man's sauce), namely, minced shallots and
parsley, vinegar, salt and pepper, and the brains
well minced. — - Ude.
Veal— Calf s Liver, Pried.— Take two ✪ Calf's Liver, Fried
Page 2110 · 3 recipe records on this page
Presented as published in 1892. 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
cold). — Scald, soak, and parboil haK a calf's head, with two pounds of the knuckle of veal, an onion stuck with two cloves, a bunch of parsley, a strip of thin lemon-rind, haK a blade of mace, a little salt and cayenne, and as much stock made from bones as will cover the meat. Let the liquor boil, and simmer it for half an hour. Remove the scum as it rises. Let the head get cold, then cut off the flesh in neat pieces convenient for serving. Skin the tongue, and cut it into small square pieces. Strain the liquor in which the head was simmered, and dissolve a little isinglass or gelatine in it, so that it will jelly strongly when cold. Cut part of the veal into pieces, mince the remainder, and make it into forcemeat with bread-crumbs, shred beef suet, and seasoning {see Veal Forcemeat). Divide this into balls the size of a nutmeg. Butter a good-sized pie-dish. Line it with thin slices of lean ham, and fill it with layers of the calf's head, the tongue, the veal, the forcemeat balls, and hard-boiled yolks of eggs. Season each layer with salt, pepper, grated lemon-rind, and nutmeg. Cover the meat with strained jelly gravy. Line the edges of the dish with good pastry, cover with the same, ornament the surface as fancy dictates, brush it over with beaten egg, and bake in a well-heated oven. When the pastry is thoroughly baked the pie is done enough. In favourable weather this pie will keep good for ten days or more. Probable cost, 6s. to 8s. Sufficient for a luncheon or supper dish.
Veal— Cairs Head, Plain. — Take a
nice calf s head and bone it, that is to say, take off the bones of the lower jaw and of the nose, which you cut off as close to the eyes as possible. Then put all this into a large vessel with warm water to wash and disgorge the blood, or otherwise the head will look reddish. Then blanch it thoroughly, and let it cool. Now make a blanc in the following manner : — One pound of beef suet cut into dice, one pound of fat bacon also cut into dice, half a pound of butter, the juice of a lemon, salt and popper, one or two onions, a bunch of parsley — season with thyme, bay-leaves, cloves, mace, allspice — and water enough to cover the calf's head. When the blanc has boiled for an hour, fold the head up in a clean towel, and let it boil in that blanc for about three hours. When done, drain it. Take out the tongue, flay it, and then replace it. A calf's head must be served up quite hot, with the sauce called au pauwe homme (poor man's sauce), namely, minced shallots and
parsley, vinegar, salt and pepper, and the brains well minced. — - Ude.
Veal— Calf s Liver, Pried.— Take two
Records on this page
Calf's Head, PlainCalf's Head PieCalf's Liver, Fried