four calf's feet properly dressed and cleansed.
Put a gallon of water into a saucepan with the
feet, and let them boil very gently but con-
tinuously until the liquid is reduced to half.
Strain it, and let it stand until stiff. Then
remove every particle of fat from it, pouring a
cupful of boiling water over it, and placing a
piece of blotting paper on the top after you
have taken it off to insm-e its being quite free
from grease. Eemember to leave the sediment
behind when you use the stock. Time to boil
the feet, six or seven hours.
Calf's Head. — It is better to order a calf's
head a day or two before wanted, especially
if only half a one is required, and a half is
sufficient for a dinner for a small family. The
heads are sold by butchers either skinned or
unskinned, and if they are sent home unskinned
great care must be taken to scrape the haii- off
as closely as possible. To do this the head
must be put into water which is just upon the
point of boiling, and remain there for a few
minutes after it does so, then taken out and the
hair scraped off with a blunt knife, the head
divided, and the brains and tongue taken out.
The head must be most carefully washed.
The first thing to do, on receiving a calf's
head, is to remove the brains, tlrrow them
into cold water for an hour, drain them, and
boil them in salt and water for a quarter of an
hour, and put them on one side. Put the head
into cold water and wash it well, clearing the
cavities inside with the fingers, lay it in fresh
cold water, and leave it there to draw out the
blood, &c. One of the choice bits of a calf's
head lies deep in the socket of the eye. It is
always best to cook a calf's head as soon
as possible, and while it should be thoroughly
cooked, it should not be overdone. It
ought to be served in slices ; and to secure
this it should be bound with a little broad
tape. When it is to be ser\«d, lay it,
cheek upwards, on the dish as it "Jomes from
the water, or brush it over with beaten egg,
dust bread-crumbs over it, and bro^^^l it. The
Ijrains and tongue should be sent to table, with
it on a separate dish ; and a dish of ham or
bacon is considered by many persons an im-
provement. Calf's head is usually garnished
with sliced lemon. Probable cost, 5s. to 9s.
Calf's Head (a la Poulette). — Take a
dozen good-sized mushrooms, cut oft" the
end of the stalks, and rub the tops with a
piece of flannel dipped in salt. Put a piece of
butter the size of a large egg into a stewpan,
let it melt, and put in the mushi'ooms. Shake
them over a hot fire for a few minutes, turn
them into a basin, and keep them covered until
they are wanted for use. Cut the remains of a
cold calf's head into nicely-shaped slices, and
lay them on one side. Put a piece of butter the
size of an egg into a saucepan, let it melt, mix
with it very smoothly a dessert-spoonful of
flour. iStir it until it is lightly browned ; add
to it very gradually, stirring all the time, a
large breakfast-cupful of boiling stock, and a
little pepper and cayenne. Let this boil up,
add the mushrooms, and boil the sauce gently
for a quarter of an hour. Put in the meat,
and let it boil for one minute ; draw the sauce -
pan to the side of the fire, let it cool for two
minutes, when the beaten yolks of two eggs
may be mixed with it.✪ Calf's Head
Page 294 · 4 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
four calf's feet properly dressed and cleansed. Put a gallon of water into a saucepan with the feet, and let them boil very gently but continuously until the liquid is reduced to half. Strain it, and let it stand until stiff. Then remove every particle of fat from it, pouring a cupful of boiling water over it, and placing a piece of blotting paper on the top after you have taken it off to insure its being quite free from grease. Eemember to leave the sediment behind when you use the stock. Time to boil the feet, six or seven hours.
Calf's Head. — It is better to order a calf's head a day or two before wanted, especially if only half a one is required, and a half is sufficient for a dinner for a small family. The heads are sold by butchers either skinned or unskinned, and if they are sent home unskinned great care must be taken to scrape the haii- off as closely as possible. To do this the head must be put into water which is just upon the point of boiling, and remain there for a few minutes after it does so, then taken out and the hair scraped off with a blunt knife, the head divided, and the brains and tongue taken out. The head must be most carefully washed. The first thing to do, on receiving a calf's head, is to remove the brains, tlrrow them into cold water for an hour, drain them, and boil them in salt and water for a quarter of an
hour, and put them on one side. Put the head into cold water and wash it well, clearing the cavities inside with the fingers, lay it in fresh cold water, and leave it there to draw out the blood, &c. One of the choice bits of a calf's head lies deep in the socket of the eye. It is always best to cook a calf's head as soon as possible, and while it should be thoroughly cooked, it should not be overdone. It ought to be served in slices ; and to secure this it should be bound with a little broad tape. When it is to be served, lay it, cheek upwards, on the dish as it comes from the water, or brush it over with beaten egg, dust bread-crumbs over it, and broil it. The Ijrains and tongue should be sent to table, with it on a separate dish ; and a dish of ham or bacon is considered by many persons an improvement. Calf's head is usually garnished with sliced lemon. Probable cost, 5s. to 9s.
Calf's Head (a la Poulette). — Take a dozen good-sized mushrooms, cut oft" the end of the stalks, and rub the tops with a piece of flannel dipped in salt. Put a piece of butter the size of a large egg into a stewpan, let it melt, and put in the mushrooms. Shake them over a hot fire for a few minutes, turn them into a basin, and keep them covered until they are wanted for use. Cut the remains of a cold calf's head into nicely-shaped slices, and lay them on one side. Put a piece of butter the size of an egg into a saucepan, let it melt, mix with it very smoothly a dessert-spoonful of flour. iStir it until it is lightly browned ; add to it very gradually, stirring all the time, a large breakfast-cupful of boiling stock, and a little pepper and cayenne. Let this boil up, add the mushrooms, and boil the sauce gently for a quarter of an hour. Put in the meat, and let it boil for one minute ; draw the sauce - pan to the side of the fire, let it cool for two minutes, when the beaten yolks of two eggs may be mixed with it.
Records on this page
Calf's HeadCalf's Head (a la Poulette)Calf's Head (a la Maitre d'Hotel)Calf's Head (a la Sainte Menehould)