Dressing for Boiled 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 (21)

For the head

nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
crumbs of bread ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
sweet-herbs rubbed
lemon-peel chopped fine ↝ Lemon peel, raw [Fruits and Fruit Juices]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
flour ↝ Flour, 00 [Cereal Grains and Pasta]

For the mince-meat

half the liver ↝ Duck, domesticated, liver, raw [Poultry Products]
the heart ↝ Heart [Liver and organ meats]
the lights ↝ Turkey, whole, light meat, raw [Poultry Products]
tongue ↝ Tongue [Liver and organ meats]
gravy or water ↝ Gravy, NFS [Dips, gravies, other sauces]
flour ↝ Flour, 00 [Cereal Grains and Pasta]
butter rolled in a little flour ↝ Butter, stick, unsalted [Dairy and Egg Products]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
vinegar ↝ Vinegar [Mustard and other condiments]

For garnish and serving

the other half of the liver cut thin ↝ Duck, domesticated, liver, raw [Poultry Products]
slices of bacon broiled ↝ Beef, bacon, cooked [Bacon]
lemon ↝ Lemon, raw [Citrus fruits]

Instructions (12)

Boil the head and pluck tender, but do not let the liver be too much done.
Take the head up, hack it cross and cross with a knife.
Grate some nutmeg over it, and lay it in a dish before a good fire.
Grate some crumbs of bread, some sweet-herbs rubbed, a little lemon-peel chopped fine, a very little pepper and salt, and baste it with a little butter.
Then throw a little flour over it, and just as it is done do the same, baste and dredge it.
Take half the liver, the heart, the lights and tongue, chop them very small, with about a gill of gravy or water.
First shake some flour over the meat, and stir it together.
Then put in the gravy or water, a good piece of butter rolled in a little flour, a little pepper and salt, and what runs from the head in the dish.
Simmer all together a few minutes, and add half a spoonful of vinegar.
Pour it into your dish, lay the head in the middle of the mince-meat.
Have ready the other half of the liver cut thin with some slices of bacon broiled, and lay round the head.
Garnish with lemon.

Original Text

Or you may dress it thus:
BOIL the head and pluck tender, but do not let the liver be too much done. Take the head up, hack it cross and cross with a knife, grate some nutmeg over it, and lay it in a dish before a good fire. Then grate some crumbs of bread, some sweet-herbs rubbed, a little lemon-peel chopped fine, a very little pepper and salt, and baste it with a little butter; then throw a little flour over it, and just as it is done do the same, baste and dredge it. Take half the liver, the heart, the lights and tongue, chop them very small, with about a gill of gravy or water. First shake some flour over the meat, and stir it together, then put in the gravy or water, a good piece of butter rolled in a little flour, a little pepper and salt, and what runs from the head in the dish. Simmer all together a few minutes, and add half a spoonful of vinegar; pour it into your dish, lay the head in the middle of the mince-meat, have ready the other half of the liver cut thin with some slices of bacon broiled, and lay round the head. Garnish with lemon.

Notes

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