Calf's Head Fricasseed

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 (14)
Fricasseed
Garnish
Instructions (10)
  1. Clean, and half boil half a head of calf's head.
  2. Cut the meat in small bits.
  3. Put the meat into a tosser with a little gravy made of the bones, some of the water it was boiled in, a bunch of sweet herbs, an onion, and a blade of mace.
  4. If you have a sweetbread, or young cockerels in the house, use the cockscombs; having first boiled them tender and blanched.
  5. Season the gravy with a little pepper, nutmeg, and salt.
  6. Rub down some flour and butter, and add to the tosser.
  7. Give all a boil together.
  8. Remove the herbs and onion.
  9. Add a little cup of cream, but do not boil it in.
  10. Serve with small bits of bacon rolled round, and balls.
Original Text
Calf’s Head Fricasseed. Clean, and half boil half a head. Cut the meat in small bits, and put into a tosser, with a little gravy made of the bones, and some of the water it was boiled in, a bunch of sweet herbs, an onion, 54and a blade of mace. If you have a sweetbread, or young cockerels in the house, use the cockscombs; having first boiled them tender and blanched. Season the gravy with a little pepper, nutmeg, and salt: rub down some flour and butter, and give all a boil together; then remove the herbs and onion, and add a little cup of cream, but do not boil it in. Serve with small bits of bacon rolled round, and balls.
Notes
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