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 12 days ago
Not a recipe: No

Ingredients (15)

seasoning for calf's head

beaten mace ↝ Spices, mace, ground [Spices and Herbs]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
some bacon cut very small ↝ Beef, bacon, cooked [Bacon]
some grated bread ↝ Bread, vegetable [Yeast breads]

for basting

butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

for veal gravy

butter rolled in flour ↝ Butter, stick, unsalted [Dairy and Egg Products]

for mushroom sauce

a quart of fresh mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
a blade of mace ↝ Spices, mace, ground [Spices and Herbs]
a little butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a pint of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
the yolks of two eggs beat up fine ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

Instructions (12)

Thoroughly wash and cleanse the calf's head from slime.
Take out the bones and dry it well in a cloth.
Make a seasoning of beaten mace, pepper, salt, nutmeg, and cloves, some bacon cut very small, and some grated bread.
Strew this seasoning over the head.
Roll up the head, skewer it, and tie it with tape.
While roasting, baste it with butter.
When done, having previously made a rich veal gravy, thickened with butter rolled in flour, pour it over the head and serve.
To make mushroom sauce: Clean and wash a quart of fresh mushrooms.
Cut the mushrooms into pieces and put them into a stew-pan with a little salt, a blade of mace, and a little butter.
Stew them gently for half an hour.
Add a pint of cream and the yolks of two eggs beaten up fine.
Keep stirring until it boils, then pour it into a boat and serve it up with the head.

Original Text

Calf's Head.
WHEN you have thoroughly washed, and cleansed it from the slime, take out the bones, and dry it well in a cloth. Make a seasoning of beaten mace, pepper, salt, nutmeg, and cloves, some bacon cut very small, and some grated bread. Strew this over the head, roll it up, skewer it, and tie it with tape. While roasting, baste it with butter, and when done, having previously made a rich veal gravy, thickened with butter rolled in flour, pour it over, and serve it to table. Some like mushroom sauce, in which case make it as follows: Clean and wash a quart of fresh mushrooms, cut them into pieces, and put them into a stew-pan, with a little salt, a blade of mace, and a little butter. Stew them gently for half a hour, and then add a pint of cream, and the yolks of two eggs beat up fine; keep stirring it till it boils, then pour it into a boat, and serve it up with the head.----This is an excellent sauce for fowls or turkies.

Notes

—