313. Calf’s Head

The Modern Housewife · Soyer, Alexis · 1849
Source
The Modern Housewife
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (14)
for the stock
for the calf's head
Instructions (22)
  1. Choose one thick and fat calf's head, but not too large.
  2. Soak for ten minutes in lukewarm water.
  3. Well powder with rosin.
  4. Have plenty of scalding water ready.
  5. Dip the head in the scalding water, holding it by the ear.
  6. Scrape the hair off with the back of a knife, which will come off easily if properly scraped, without scratching the cheek.
  7. When perfectly clean, take the eyes out.
  8. Saw it in two lengthwise through the skull, without spoiling the brain.
  9. Take the brain carefully out, and put to disgorge for a few hours in lukewarm water.
  10. Pull the tongue out.
  11. Break the jawbone, and remove the part which contains the teeth.
  12. Put the head into plenty of water to disgorge for one hour.
  13. Make the following stock.
  14. Boil the head in the stock for about two hours and a half.
To make the stock
  1. Put two carrots, three onions, a quarter of a pound of butter, six cloves, a bouquet of parsley, thyme, and bay-leaves into a braising-pan.
  2. Set it on the fire for about twenty minutes, keep stirring it round.
  3. Then add a pint of water.
  4. When warm, mix in a quarter of a pound of flour.
  5. Add a gallon of water, one lemon in slices, and a quarter of a pound of salt.
  6. Lay the head in the stock.
  7. Take care it is well covered, or the part exposed will turn dark.
  8. Simmer gently till tender.
Original Text
313. Calf’s Head.—Choose one thick and fat, but not too large; soak for ten minutes in lukewarm water, then well powder with rosin, have plenty of scalding water ready, dip in the head, holding it by the ear, scrape the hair off with the back of a knife, which will come off easily if properly scraped, without scratching the cheek; when perfectly clean, take the eyes out, saw it in two lengthwise through the skull, without spoiling the brain, which take carefully out, and put to disgorge for a few hours in lukewarm water; pull the tongue out, break the jawbone, and remove the part which contains the teeth, put the head into plenty of water to disgorge for one hour; make the following stock, and boil for about two hours and a half, and it will be ready to serve. The stock is made by putting into a braising-pan two carrots, three onions, a quarter of a pound of butter, six cloves, a bouquet of parsley, thyme, and bay-leaves, set it on the fire for about twenty minutes, keep stirring it round, then add a pint of water, and when warm mix a quarter of a pound of flour, add a gallon of water, one lemon in slices, and a quarter of a pound of salt, then lay the head in; take care it is well covered, or the part exposed will turn dark: simmer gently till tender.
Notes
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