Cutlets of 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 (15)

For the cutlets

half a calf’s head with or without the skin on ↝ Pork, fresh, carcass, separable lean and fat, raw [Pork Products]
yolk of egg ↝ Egg, yolk only, raw [Eggs and omelets]
fine bread-crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
the grated rind of half a lemon ↝ Lemon, raw [Citrus fruits]
half a teaspoonful of minced savoury herbs
some cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]
a little of the lean of a boiled ham chopped very small
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

For the gravy (option 1)

butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
the juice of half a lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]

For the gravy (option 2)

butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a large teaspoonful of currie-powder ↝ Spices, curry powder [Spices and Herbs]
one of flour ↝ Flour, 00 [Cereal Grains and Pasta]
water ↝ Water, tap [Tap water]

For serving (alternative)

good mushroom sauce ↝ Mushrooms, raw [Other vegetables and combinations]

Instructions (10)

Prepare half a calf's head (with or without skin) according to the Cook's Receipt. If the skin is on, allow more time for boiling.
When the head is cold, remove the fillets of tape.
Cut the head into slices of half an inch thick.
Brush the slices with yolk of egg.
Dip the slices into fine bread-crumbs seasoned with the grated rind of half a lemon, half a teaspoonful of minced savoury herbs, some cayenne, and a little chopped lean of boiled ham (if available).
Fry the cutlets in butter until they are a fine light brown.
Make gravy in the pan as for veal cutlets, and add the juice of half a lemon.
Alternatively, mix a large teaspoonful of curry powder and one of flour smoothly with the butter in the pan. Shake over the fire for four or five minutes.
Add water to the gravy mixture and let it simmer for as much longer.
Serve the cutlets covered with good mushroom sauce, or with the prepared gravy.

Original Text

CUTLETS OF CALF’S HEAD.

Prepare, by the Cook’s Receipt, half a calf’s head with or without the skin on; only, in the latter case, allow more time for the boiling. When it is quite cold, remove the fillets of tape, and cut the head into slices of half an inch thick, brush them with yolk of egg, and dip them into fine bread-crumbs, seasoned with the grated rind of half a lemon, half a teaspoonful of minced savoury herbs, some cayenne, and a little of the lean of a boiled ham chopped very small, should this last be at hand. Fry the cutlets in butter of a fine light brown, make some gravy in the pan as for veal cutlets, and add to it the juice of half a lemon; or mix a large teaspoonful of currie-powder, and one of flour, very smoothly with the butter, shake them over the fire for four or five minutes, and let the gravy simmer as much longer, after the water is added; or serve the cutlets, covered with good mushroom sauce.

Notes

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