CALF'S HEAD, PLAIN WITH PIQUANTE SAUCE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (20)
Instructions (14)
  1. Prepare the calf's-head as directed in the preceding article.
  2. Put about one pound of chopped beef-suet into a large stewpan with carrot, onion, celery, garnished faggot of parsley, four cloves, and two blades of mace.
  3. Moisten half the whole with a wooden spoon over the fire until the suet is melted.
  4. Add the pulp of two lemons and a small handful of flour.
  5. Moisten with common white broth or water, add a little salt and a few pepper-corns.
  6. Set the calf's-head to boil gently for about two hours.
  7. When it is done, drain the pieces upon a napkin, and dish them up neatly.
  8. Arrange the tongue, trimmed and glazed, in the centre of the dish.
  9. Place the ears, after trimming them, at each end.
  10. On either side of the tongue, place half the brains (which should be boiled in vinegar and water with a little salt, and some fat from the stock-pot).
  11. Make an incision lengthwise in each half portion of the brains.
  12. Pour a well-made Piquante sauce (No. 18) over the whole.
  13. Garnish round with eight fried eggs and some croutons.
  14. Send to table.
Original Text
CALF'S HEAD, PLAIN WITH PIQUANTE SAUCE. PREPARE the calf's-head as directed in the preceding article; then put about one pound of chopped beef-suet into a large stewpan with carrot, onion, celery, garnished faggot of parsley, four cloves, and two blades of mace; moisten half the whole with a wooden spoon over the fire until the suet is melted; then add the pulp of two lemons and a small handful of flour; moisten with common white broth or water, add a little salt and a few pepper-corns, and then set the calf's-head to boil gently for about two hours. When it is done, drain the pieces upon a napkin, and dish them up neatly round the tongue trimmed and glazed, and placed in the centre of the dish; place the ears, after trimming them, at each end, and on either side of the tongue, place half the brains (which should be boiled in vinegar and water with a little salt, and some fat from the stock-pot), make an incision lengthwise in each half portion of the brains, then pour a well-made Piquante sauce (No. 18) over the whole; garnish round with eight fried eggs and some croutons, and send to table.
Notes
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