Calfs Head (a la Tortue).— This dish,
which is elaborate and apparently difficult, will
not be found to be beyond the power of any one
who can please the eye as well as the palate,
and, after having flavom-od a dish judiciously,
can arrange it elegantly. Procure a large calf's
head, properly prepared. Scald it mth the
skin on. Remove the brains, which must be
boiled, chopped, and made into cakes, with
bread-crumbs, chopped parsley, pepper, salt,
and egg. They can then be put on one side
and fried in a little hot butter just before they
are wanted. Boil the head in the usual way
[see Calf's Head, Boiled) till it is sufficiently
tender to allow the bones to be taken away
without altering the shape of the head. Do not
take away the tongue, as it will help to preserve
the fonn. Take a large stewpan, melt three
ounces of butter in it, and when it is broMoi,
mix smoothly with it two table-spoonfuls of
rice floui'. Add just enough of the liquor in
which the head was boiled to cover the meat,
but before putting the head in, season the sauce
with salt, cayenne, nutmeg, foiir large tomatoes
stewed, and two glasses of sherry. Let it boil up,
then put in the calf's head, and when this is hot
it is ready to serve. Jfow comes the arrangement
of the dish, and for this no clear directions can
be given ; it must be left to the taste of the
cook, and depend greatly on the materials
at command. The brain cakes, of course,
must be used, and they may be heated in
the sauce, as also may button mushrooms,
forcemeat balls, the yolks of eggs boiled hard,
sliced truffles, cock's-combs, real or artificial.
On and aboiit the head may be placed fried
eggs, crayfish, prawns, gherkins, cut into baUs
and soaked in cold water a little before they
are wanted. The ears may be scored and
curled, and little stars or diamonds of puff paste
fried in butter may be dotted about the dish.
The truffles, prawns, &c., may be fastened on
with silver skewers. It is generally found
better to boil and bone this dish the day before
it is wanted. Time to stew in the gravy,
three-quarters of an hour. Sufficient for ton or
twelve i^ersons.
Calf's Head (a la Tortue), another way.—
The remains of a cold calf's head may be cut into
small squares, warmed in a little good gravy, and
ornamented in the same way as the last dish.
Make the sauce rather thick, put the meat in
the middle of the dish, and garnish as prettily
as possible with forcemeat balls, the yolks of
hard boiled eggs, and the whites cut into rings,
gherkins, olives, and stewed mushrooms. Time
to simmer the meat in the gravy, a quarter of
an hour. ✪ Calf's Head, Boiled
Page 296 · 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
Calf's Head (a la Tortue).— This dish, which is elaborate and apparently difficult, will not be found to be beyond the power of any one who can please the eye as well as the palate, and, after having flavored a dish judiciously, can arrange it elegantly. Procure a large calf's head, properly prepared. Scald it with the skin on. Remove the brains, which must be boiled, chopped, and made into cakes, with bread-crumbs, chopped parsley, pepper, salt, and egg. They can then be put on one side and fried in a little hot butter just before they are wanted. Boil the head in the usual way [see Calf's Head, Boiled) till it is sufficiently tender to allow the bones to be taken away without altering the shape of the head. Do not take away the tongue, as it will help to preserve the fonn. Take a large stewpan, melt three ounces of butter in it, and when it is brown, mix smoothly with it two table-spoonfuls of rice floui'. Add just enough of the liquor in which the head was boiled to cover the meat, but before putting the head in, season the sauce with salt, cayenne, nutmeg, four large tomatoes stewed, and two glasses of sherry. Let it boil up, then put in the calf's head, and when this is hot it is ready to serve. Jfow comes the arrangement of the dish, and for this no clear directions can be given ; it must be left to the taste of the cook, and depend greatly on the materials at command. The brain cakes, of course, must be used, and they may be heated in the sauce, as also may button mushrooms, forcemeat balls, the yolks of eggs boiled hard, sliced truffles, cock's-combs, real or artificial. On and about the head may be placed fried eggs, crayfish, prawns, gherkins, cut into baUs and soaked in cold water a little before they are wanted. The ears may be scored and curled, and little stars or diamonds of puff paste fried in butter may be dotted about the dish. The truffles, prawns, &c., may be fastened on with silver skewers. It is generally found
better to boil and bone this dish the day before it is wanted. Time to stew in the gravy, three-quarters of an hour. Sufficient for ten or twelve persons.
Calf's Head (a la Tortue), another way.— The remains of a cold calf's head may be cut into small squares, warmed in a little good gravy, and ornamented in the same way as the last dish. Make the sauce rather thick, put the meat in the middle of the dish, and garnish as prettily as possible with forcemeat balls, the yolks of hard boiled eggs, and the whites cut into rings, gherkins, olives, and stewed mushrooms. Time to simmer the meat in the gravy, a quarter of an hour.
Records on this page
Calf's Head, BoiledCalf's Head (a la Tortue)Calf's Head Cheese