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 (38)
for hashing half a calf's head
for the brain cakes
for the second half of the head (grilled)
Instructions (15)
  1. Wash the head as clean as possible, and then boil it a quarter of an hour.
  2. When cold cut the meat as also the tongue, into thin broad slices, and put them into a stewing-pan, with a quart of good gravy.
  3. When it has stewed three quarters of an hour, put in an anchovy, a little beaten mace, chyan pepper, two spoonfuls of lemon pickle, the same quantity of walnut catchup, half an ounce of truffles and morels, a slice or two of lemon, some sweet-herbs, and a glass of white wine.
  4. Mix a quarter of a pound of butter with some flour, and put it in a few minutes before the meat is done.
  5. In the mean time put the brains into hot water, and beat them fine in a bason; then add two eggs, a spoonful of flour, a bit of lemon-peel shred fine, and a little parsley, thyme, and sage chopped small.
  6. Beat them all well together and stew in a little pepper and salt; then drop them in little cakes into a pan with boiling lard; fry them of a light brown, and lay them on a sieve to drain.
  7. Take your hash out of the pan with a fish slice, and lay it in your dish.
  8. Strain your gravy over it, and lay upon it a few mushrooms, forcemeat balls, the yolks of two eggs boiled hard, and the brain cakes.
  9. Garnish with sliced lemon and pickles.
To dress the other half (grilled)
  1. When it is parboiled, hack it cross and cross with a knife, and grate some nutmeg all over it.
  2. Take the yolks of two eggs, a little salt and pepper, a few sweet-herbs, some crumbs of bread, and a little lemon-peel chopped very fine.
  3. Strew this over the head, and then put it into a deep dish before a good fire.
  4. Baste it with butter, and keep the dish turning till all parts are equally brown.
  5. Then take it up, and lay it on your hash.
  6. Blanch the half of the tongue, and lay it on a four-plate; boil the brains with a little sage and parsley, chop them fine, and mix them with some melted butter and a spoonful of cream; make it quite hot, then pour it over the tongue, and serve it up with the head.
Original Text
Calf's Head. AS a whole calf's head is rather too large for the conſumption of moſt families at one time, and as we mean to confine our receipts within ſuch compaſs as may, with equal convenience and pleaſure, ſuit all, ſo we ſhall here give directions for haſhing only one half, obſerving, that ſhould there be occaſion for doing the whole, it is only doubling the ingredients here given for a part. Waſh the head as clean as poſſible, and then boil it a quarter of an hour. When cold cut the meat as alſo the tongue, into thin broad ſlices, and put them into a ſtewing-pan, with a quart of good gravy. When it has ſtewed three quarters of an hour, put in an anchovy, a little beaten mace, chyan pepper, two ſpoonfuls of lemon pickle, the ſame quantity of walnut catchup, half an ounce of truffles and morels, a ſlice or two of lemon, ſome ſweet-herbs, and a glaſs of white wine. Mix a quarter of a pound of butter with ſome flour, and put it in a few minutes before the meat is done. In the mean time put the brains into hot water, and beat them fine in a baſon; then add two eggs, a ſpoonful of flour, a bit of lemon-peel ſhred fine, and a little parſley, thyme, and ſage chopped ſmall. Beat them all well together and ſtew in a little pepper and ſalt; then drop them in little cakes into a pan with boiling lard; fry them of a light brown, and lay them on a ſieve to drain. Take your haſh out of the pan with a fiſh ſlice, and lay it in your diſh. Strain your gravy over it, and lay upon it a few muſhrooms, forcemeat balls, the yolks of two eggs boiled hard, and the brain cakes. Garniſh with ſliced lemon and pickles—If the company is ſo large that there ſhould be a neceſſity for dreſſing the whole head, in order to make a pleaſing variety, do the other half thus:—When it is parboiled, hack it croſs and croſs with a knife, and grate ſome nutmeg all over it. Take the yolks of two eggs, a little ſalt and pepper, a few ſweet-herbs, ſome crumbs of bead, and a little lemon-peel chopped very fine. Strew this over the head, and then put it into a deep diſh before a good fire. Baſte it with butter, and keep the diſh turning till all parts are equally brown. Then take it up, and lay it on your haſh. Blanch the half of the tongue, and lay it on a four-plate; boil the brains with a little ſage and parſley, chop them fine, and mix them with ſome melted butter and a ſpoonful of cream; make it quite hot, then pour it over the tongue, and ſerve it up with the head.—The mode of doing this half is uſually termed grilling.
Notes
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