Hashed Calf's Head

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (19)

For the hash

A head, without the scalp, chopped in half
peel the tongue, cut it in slices
the meat from the head
blanched morells ↝ Mushrooms, morel, raw [Vegetables and Vegetable Products]
truffles
egg and forcemeat balls ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
stewed mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
artichoke bottoms ↝ Artichoke [Other vegetables and combinations]
well-seasoned cullis
slices of throat sweetbreads ↝ Sweetbreads [Liver and organ meats]

For garnish

the brains ↝ Brains [Liver and organ meats]
rashers of bacon ↝ Beef, bacon, cooked [Bacon]

For preparing half head garnish

One half of the head
yolk of raw egg ↝ Egg, yolk only, raw [Eggs and omelets]
pepper and salt ↝ Spices, pepper, black [Spices and Herbs]
fine breadcrumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]

For preparing brains

The brains ↝ Brains [Liver and organ meats]
boiling lard ↝ Lard [Fats and Oils]

For preparing bacon

The rashers of bacon ↝ Beef, bacon, cooked [Bacon]

Instructions (9)

Take a head, without the scalp, chopped in half; wash and blanch it.
Peel the tongue, cut it in slices, and likewise the meat from the head.
Add blanched morells and truffles, egg and forcemeat balls, stewed mushrooms, artichoke bottoms, and well-seasoned cullis.
Let the meat stew gently till nearly done, and then add slices of throat sweetbreads.
When it is to be served up, put round the hash the brains and rashers of bacon; and, if approved, half the head to be put on the top.

To prepare the half head garnish

One half of the head when blanched to be done over with yolk of raw egg.
Then season with pepper and salt, strew with fine breadcrumbs, bake till very tender, and colour with a salamander if requisite.

To prepare the brains

The brains to be egged and rolled in breadcrumbs, and fried in boiling lard.

To prepare the bacon

The rashers of bacon to be broiled.

Original Text

Hashed Calf's Head.

Take a head, without the scalp, chopped in half; wash and blanch it, peel the tongue, cut it in slices, and likewise the meat from the head. Add blanched morells and truffles, egg and forcemeat balls, stewed mushrooms, artichoke bottoms, and well-seasoned cullis. Let the meat stew gently till nearly done, and then add slices of throat sweetbreads. When it is to be served up, put round the hash the brains and rashers of bacon; and, if approved, half the head to be put on the top, which is to be prepared thus:—One half of the head when blanched to be done over with yolk of raw egg; then season with pepper and salt, strew with[61] fine breadcrumbs, bake till very tender, and colour with a salamander if requisite. The brains to be egged and rolled in breadcrumbs, and fried in boiling lard. The rashers of bacon to be broiled.

Notes

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