Calf's Head

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (25)
For the calf's head
For the forcemeat
For the stuffing mixture
For stewing the head
For the brains mixture
For frying
For the sauce
For garnish
Instructions (20)
  1. After having properly cleaned the head, put it into cold water, and let it lay for an hour.
  2. Carefully take out the brains, the tongue, the eyes and the bones.
  3. Chop very fine a pound of veal, a pound of beef suet, a very little thyme, a good deal of lemon-peel minced, a nutmeg grated, and two anchovies.
  4. Grate two stale rolls, and mix the whole together with the yolks of four eggs.
  5. Save enough of this to make about twenty balls.
  6. Take half a pint of fresh mushrooms clean peeled and washed, the yolks of six eggs, beat fine, half a pint of oysters clean washed, or pickled cockles.
  7. Mix these all together, after first stewing your oysters.
  8. Put the force-meat into the head and close it.
  9. Tie it tight with packthread, and put it into a deep stew-pan, with two quarts of gravy and a blade or two of mace.
  10. Cover it close and let it stew two hours.
  11. In the mean time, beat up the brains with some lemon-peel cut fine, a little parsley chopped, half a nutmeg grated, and the yolk of an egg.
  12. Have some dripping boiling, and fry half the brains in little cakes.
  13. Fry all the forcemeat balls.
  14. Keep them both hot by the fire.
  15. Take half an ounce of truffles and morels.
  16. Strain the gravy the head was stewed in, and put the truffles and morels to it, with a few mushrooms.
  17. Boil all together.
  18. Put in the rest of the brains, stew them together for a minute or two.
  19. Pour the whole over the head, and lay the cakes of fried brains and forcemeat balls round it.
  20. Garnish with lemon.
Original Text
Calf's Head. AFTER having properly cleaned the head, put it into cold water, and let it lay for an hour; then carefully take out the brains, the tongue, the eyes and the bones. Then take a pound of veal and a pound of beef suet, a very little thyme, a good deal of lemon-peel minced, a nutmeg grated, and two anchovies; chop all very fine, then grate two stale rolls, and mix the whole together with the yolks of four eggs; save enough of this to make about twenty balls. Take half a pint of fresh mushrooms clean peeled and washed, the yolks of six eggs, beat fine, half a pint of oysters clean washed, or pickled cockles; mix these all together, after first stewing your oysters. Put the force-meat into the head and close it; tie it tight with packthread, and put it into a deep stew-pan, with two quarts of gravy and a blade or two of mace. Cover it close and let it stew two hours. In the mean time, beat up the brains with some lemon-peel cut fine, a little parsley chopped, half a nutmeg grated, and the yolk of an egg. Have some dripping boiling, and fry half the brains in little cakes; fry all the forcemeat balls, and keep them both hot by the fire. Take half an ounce of truffles and morels, then strain the gravy the head was stewed in, and put the truffles and morels to it, with a few mushrooms. Boil all together, then put in the rest of the brains, stew them together for a minute or two, pour the whole over the head, and lay the cakes of fried brains and forcemeat balls round it. Garnish with lemon.
Notes
—