Cheap Hash 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 (21)

For the hash

the flesh from the bone of a cold boiled head

For the sauce

about three pints of the liquor in which it was cooked
a small bunch of savoury herbs
a carrot, or two should they be small ↝ Carrots, raw [Vegetables and Vegetable Products]
a little carefully fried onion ↝ Onions, raw [Vegetables and Vegetable Products]
four cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
a dozen corns of pepper
either a slice or two of lean ham or of smoked beef ↝ Pork, fresh, leg (ham), whole, separable lean only, raw [Pork Products]
a little well made roux
flour and butter, stirred into it ↝ Flour, 00 [Cereal Grains and Pasta]
flour and butter, stirred into it ↝ Butter, stick, unsalted [Dairy and Egg Products]
rice flour or arrow-root
a little spice ↝ Spices, paprika [Spices and Herbs]
mushroom catsup ↝ Mushrooms, raw [Other vegetables and combinations]
Harvey’s sauce
a small quantity of lemon pickle ↝ Pickles, dill [Olives, pickles, pickled vegetables]
chili vinegar ↝ Peppers, hot chili, red, raw [Vegetables and Vegetable Products]

For serving

The forcemeat, No. 1, of Chapter VIII.

Optional additions

A little of Liebeg’s extract of beef (see Chapter I.) ↝ Vanilla extract [Spices and Herbs]
as much good beef broth as may be required for the hash ↝ Soup, beef broth, cubed, dry [Soups, Sauces, and Gravies]
the Jewish beef, of which we have often already spoken ↝ Beef, ground, raw [Ground beef]

Instructions (10)

Take the flesh from the bone of a cold boiled head, and put it aside until wanted.
Take about three pints of the liquor in which it was cooked.
Break the bones, and stew them down with a small bunch of savoury herbs, a carrot or two (if small), a little carefully fried onion, four cloves, a dozen corns of pepper, and either a slice or two of lean ham or of smoked beef.
When the liquid is reduced nearly half, strain it, take off the fat.
Thicken it with a little well made roux, or, if more convenient, with flour and butter stirred into it when it boils, or with rice flour or arrow-root mixed with a little spice, mushroom catsup, or Harvey’s sauce, and a small quantity of lemon pickle or chili vinegar.
Heat the meat slowly in the sauce when it is ready, but do not allow it to boil.
The gravy should be well seasoned.
A little of Liebig’s extract of beef, or as much good beef broth as may be required for the hash, will convert this into a really good dish.
For preparations which are of themselves insipid, the Jewish beef is an admirable addition.

Serving suggestion

The forcemeat, No. 1, of Chapter VIII., may be rolled into balls, fried, and served round it.

Original Text

CHEAP HASH OF CALF’S HEAD.

Take the flesh from the bone of a cold boiled head, and put it aside until wanted; take about three pints of the liquor in which it was cooked; break the bones, and stew them down with a small 214bunch of savoury herbs, a carrot, or two should they be small, a little carefully fried onion, four cloves, a dozen corns of pepper, and either a slice or two of lean ham or of smoked beef. When the liquid is reduced nearly half, strain it, take off the fat, thicken it with a little well made roux, or, if more convenient, with flour and butter, stirred into it, when it boils, or with rice flour or arrow-root, mixed with a little spice, mushroom catsup, or Harvey’s sauce, and a small quantity of lemon pickle or chili vinegar. Heat the meat slowly in the sauce when it is ready, but do not allow it to boil. The forcemeat, No. 1, of Chapter VIII., may be rolled into balls, fried, and served round it. The gravy should be well seasoned. A little of Liebeg’s extract of beef (see Chapter I.), or as much good beef broth as may be required for the hash, will convert this into a really good dish. For preparations which are of themselves insipid, the Jewish beef, of which we have often already spoken, is an admirable addition.

Notes

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