Hashed Calf's Head

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (12)

stock, and proceed in all else as directed for mock turtle soup (page 24)
cut down a full pound and a half of it for the hash ↝ Pork, fresh, carcass, separable lean and fat, raw [Pork Products]
Make the brains into cakes (see page 162) ↝ Brains [Liver and organ meats]
forcemeat-balls, rolled in egg, and in the finest bread-crumbs, then fried a delicate brown, and well drained, and dried upon a warm sieve reversed.
The wine and other seasonings should be the same as for the soup. ↝ Wine, rice [Wine]
other seasonings, as for mock turtle soup. ↝ Chicken "wings" with other sauces or seasoning, from other sources [Chicken, whole pieces]
Rich gravy, 1 quart ↝ Gravy, NFS [Dips, gravies, other sauces]
flesh of calf’s head, full 1-1/2 lb.
wine, and other seasonings, as for mock turtle soup. ↝ Wine, rice [Wine]
other seasonings, as for mock turtle soup. ↝ Chicken "wings" with other sauces or seasoning, from other sources [Chicken, whole pieces]
The gravy for this should be stewed with ham, eschalots, &c., exactly as for the soup. ↝ Ham [Cold cuts and cured meats]
The gravy for this should be stewed with ham, eschalots, &c., exactly as for the soup.

Instructions (8)

Prepare a quart of stock.
Proceed as directed for mock turtle soup (page 24).
After parboiling the calf's head, cut down a full pound and a half of it for the hash.
Slice the calf's head small and thick, instead of dividing it into dice.
Make the brains into cakes (see page 162).
Garnish the dish with forcemeat-balls, rolled in egg, and in the finest bread-crumbs, then fried a delicate brown, and well drained, and dried upon a warm sieve reversed.
Use the same wine and other seasonings as for the soup.
Stew the gravy with ham, eschalots, &c., exactly as for the soup.

Original Text

HASHED CALF’S HEAD. (REMOVE.)

When the whole of this dish has to be prepared, make for it a quart of stock, and proceed in all else as directed for mock turtle soup (page 24); but after the head has been parboiled, cut down a full pound and a half of it for the hash, and slice it small and thick, instead of dividing it into dice. Make the brains into cakes (see page 162), and garnish the dish with forcemeat-balls, rolled in egg, and in the finest bread-crumbs, then fried a delicate brown, and well drained, and dried upon a warm sieve reversed. The wine and other seasonings should be the same as for the soup. Rich gravy, 1 quart; flesh of calf’s head, full 1-1/2 lb.; wine, and other seasonings, as for mock turtle soup. Obs.—The gravy for this should be stewed with ham, eschalots, &c., exactly as for the soup.

Notes

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