Hashed Calf’s Head

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (17)

main

Calf’s Head
meat in slices, half an inch thick, and two or three inches long
some good gravy ↝ Gravy, NFS [Dips, gravies, other sauces]
truffles
morels ↝ Mushrooms, morel, raw [Vegetables and Vegetable Products]

for browning and thickening

Brown some butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
flour ↝ Flour, 00 [Cereal Grains and Pasta]
sliced onion ↝ Onions, raw [Vegetables and Vegetable Products]

seasoning

pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
Cayenne ↝ Spices, pepper, red or cayenne [Spices and Herbs]
shred parsley ↝ Parsley, raw [Not included in a food category]
a very small bit of tarragon ↝ Parsley, raw [Not included in a food category]
knotted marjorum ↝ Parsley, raw [Not included in a food category]
the squeeze of a lemon ↝ Lemon, raw [Citrus fruits]

optional additions

Forcemeat balls
bits of bacon rolled round ↝ Beef, bacon, cooked [Bacon]

Instructions (8)

When half boiled, cut off the meat in slices, half an inch thick, and two or three inches long.
Brown some butter, flour, and sliced onion.
Throw in the slices with some good gravy, truffles, and morels.
Give it one boil, skim it well, and set it in a moderate heat to simmer till very tender.
Season with pepper, salt, and Cayenne, at first.
Ten minutes before serving, throw in some shred parsley, and a very small bit of tarragon, and knotted marjorum, cut as fine as possible.
Just before you serve, add the squeeze of a lemon.
Add forcemeat balls and bits of bacon rolled round.

Original Text

Hashed Calf’s Head.

When half boiled, cut off the meat in slices, half an inch thick, and two or three inches long. Brown some butter, flour, and sliced onion, and throw in the slices with some good gravy, truffles, and morels. Give it one boil, skim it well, and set it in a moderate heat to simmer till very tender.

Season with pepper, salt, and Cayenne, at first; and ten minutes before serving, throw in some shred parsley, and a very small bit of tarragon, and knotted marjorum, cut as fine as possible. Just before you serve, add the squeeze of a lemon. Forcemeat balls and bits of bacon rolled round.

Notes

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