When the brain is quite
freed from the membrane, put it over the fire in enough
cold water to cover it, with a teaspoonful each of salt and
whole peppercorns, and let it boil for ten or fifteen minutes ;
then cool it, wrap it in a wet cloth, and keep it in a cool
place until it is wanted for forcemeat balls for- garnishing
the calf s head, made by mixing it with an equal quantity of
bread-crumbs, two raw eggs, and salt and pepper, and then
either frying or poaching them. If it is desired, the brain
may be heated in any good sauce, and served as a separate
dish ; or the brain may be made into fritters or croquettes, .
like sweetbread croquettes✪ Sweetbread Croquettes. Recipes follow for serving the
tongue and head and feet.
CALF'S HEAD LIKE TURTLE.
After a calf 5 l^es^d has been cleaned according to the
directions gi^en in the recipe for boiling it, and boiled until
sive-dishes {en^tsMes).
28s
tender, it is to be separated into four or six large pieces,
the ears cut as shown in the picture, being the centre of
two pieces. One large piece from the cheek should be
larded, and the brains should be blanched. Four large
crawfish should be boiled as directed in the recipe for
boiling lobsters ; and some quenelles made from chicken, as
directed in the proper recipe. When all these preparations
are finished, make a quart of brown mushroom sauce, ac-
cording to the recipe given elsewhere ; and boil six eggs
hard, and remove the yolks entire. Brown the larded head
Calfs Head like Turtle.
in a hot oven, heat the rest of the head in the mushroom
sauce, and then arrange the dish as shown in the annexed
cut, using a small dish set in a large one for the 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.
BROILED CALF'S HEAD.
Have ready in a small bowl two tablespoonfuls of butter
melted, a saltspoonful of salt, and a quarter of a saltspoonful
286 PRACTICAL AMERICAN COOKERY.
of pepper; into this mixture dip pieces of boiled calf's
head, and then broil them between the bars of a double
wire gridiron over a very hot iire. Serve the dish very hot,
with a lemon quartered, or a few sprigs of parsley dipped
in vinegar.
The feet may be broiled in the same way, or breaded
first, or breaded and fried, or stewed in white or brown
sauce.
CALF'S BRAINS.
Blanch the brains as directed in the recipe for boiling calfs
head. Slice them half an inch thipk ; put them into a fry-
ing-pan containing half an inch of smoking-hot butter, and
quickly fry them brown, taking care not to break them in
turning ; when they are nicely browned, season them with
salt and pepper, and serve them hot.
Or, blanch and slice, the brains, and broil them.
FRIED BRAINS.
Have the brains prepared as for frying, and then quickly
brown them in a chafing-dish at the table, using just enough
butter to prevent burning, and seasoning them with salt and
pepper. Like sweetbreads, they are best when quickly
cooked.
CALF'S TONGUE AND BRAINS. ✪ Broiled Calf's Head
Page 160 · 5 recipe records on this page
Presented as published in 1885. 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
When the brain is quite freed from the membrane, put it over the fire in enough cold water to cover it, with a teaspoonful each of salt and whole peppercorns, and let it boil for ten or fifteen minutes ; then cool it, wrap it in a wet cloth, and keep it in a cool place until it is wanted for forcemeat balls for- garnishing the calf s head, made by mixing it with an equal quantity of bread-crumbs, two raw eggs, and salt and pepper, and then either frying or poaching them. If it is desired, the brain may be heated in any good sauce, and served as a separate dish ; or the brain may be made into fritters or croquettes, . like sweetbread croquettes. Recipes follow for serving the tongue and head and feet.
CALF'S HEAD LIKE TURTLE.
After a calf's head has been cleaned according to the directions gi^en in the recipe for boiling it, and boiled until
SIDE-DISHES {ENTREES}.
28s
tender, it is to be separated into four or six large pieces, the ears cut as shown in the picture, being the centre of two pieces. One large piece from the cheek should be larded, and the brains should be blanched. Four large crawfish should be boiled as directed in the recipe for boiling lobsters ; and some quenelles made from chicken, as directed in the proper recipe. When all these preparations are finished, make a quart of brown mushroom sauce, according to the recipe given elsewhere ; and boil six eggs hard, and remove the yolks entire. Brown the larded head
Calfs Head like Turtle.
in a hot oven, heat the rest of the head in the mushroom sauce, and then arrange the dish as shown in the annexed cut, using a small dish set in a large one for the 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.
BROILED CALF'S HEAD.
Have ready in a small bowl two tablespoonfuls of butter melted, a saltspoonful of salt, and a quarter of a saltspoonful
of pepper; into this mixture dip pieces of boiled calf's head, and then broil them between the bars of a double wire gridiron over a very hot iire. Serve the dish very hot, with a lemon quartered, or a few sprigs of parsley dipped in vinegar.
The feet may be broiled in the same way, or breaded first, or breaded and fried, or stewed in white or brown sauce.
CALF'S BRAINS.
Blanch the brains as directed in the recipe for boiling calfs head. Slice them half an inch thick ; put them into a frying-pan containing half an inch of smoking-hot butter, and quickly fry them brown, taking care not to break them in turning ; when they are nicely browned, season them with salt and pepper, and serve them hot.
Or, blanch and slice, the brains, and broil them.
FRIED BRAINS.
Have the brains prepared as for frying, and then quickly brown them in a chafing-dish at the table, using just enough butter to prevent burning, and seasoning them with salt and pepper. Like sweetbreads, they are best when quickly cooked.
CALF'S TONGUE AND BRAINS.
Records on this page
Sweetbread CroquettesRagout of Sweetbreads and Mushrooms for Vol-au-VentBroiled Calf's HeadFrizzled MuttonCalf's Tongue and Brains