Calf's head

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817
Source
The Cook's Oracle; and Housekeeper's Manual
Status
success · extracted 5 days ago
Not a recipe
No
Ingredients (12)
Instructions (15)
  1. Put the half calf's head with the skin on into a large stew-pan with enough water to cover it, a knuckle of ham, and the usual accompaniments of onions, herbs, &c. &c.
  2. Let it simmer till the flesh can be separated from the bone with a spoon.
  3. Separate the flesh from the bone.
  4. While still hot, cut the flesh into as large a square as the piece will admit of.
  5. Put the trimmings and half the liquor by in a tureen.
  6. To the remaining half of the liquor add a gill of white wine.
  7. Boil the liquor and wine mixture rapidly until it is reduced by half.
  8. Pour the reduced liquor over the large square piece of calf's head in an earthen vessel.
  9. Surround the calf's head with mushrooms, white button onions, small pieces of pickled pork (half an inch in breadth and one and a half in length), and the tongue in slices.
  10. Simmer until the whole is fit to serve up.
  11. Serve with browned forcemeat balls as a garnish.
  12. After the dish has been served, cut the remains into small pieces.
  13. Mix the remains with the trimmings and liquor saved earlier.
  14. Add a little more wine to the mixture.
  15. Thicken the mixture properly to make a good mock turtle soup for a future occasion.
Original Text · last edited 5 days ago
Calf’s head.—Take the half of one, with the skin on; put it into a large stew-pan, with, as much water as will[303] cover it, a knuckle of ham, and the usual accompaniments of onions, herbs, &c. &c., and let it simmer till the flesh may be separated from the bone with a spoon; do so, and while still hot, cut it into as large a sized square as the piece will admit of; the trimmings and half the liquor put by in a tureen; to the remaining half add a gill of white wine, and reduce the whole of that by quick boiling till it is again half consumed, when it should be poured over the large square piece in an earthen vessel, surrounded with mushrooms, white button onions, small pieces of pickled pork, half an inch in breadth, and one and a half in length, and the tongue in slices, and simmered till the whole is fit to serve up; some browned forcemeat balls are a pretty addition. After this comes from the table, the remains should be cut into small pieces, and mixed up with the trimmings and liquor, which (with a little more wine), properly thickened, will make a very good mock turtle soup for a future occasion.
Notes
Split from recipe 1ef05c73-f32c-4121-8012-958dfa384420