Boiled Calf's Head

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894
Source
Mrs. A.B. Marshall's cookery book
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
Instructions (6)
  1. Cleanse the half or whole of a calf's head as in the recipe for 'Calf's Head en Tortue.'
  2. By means of a small pointed knife remove all the bone from the head and remove the brains.
  3. When the bone has been removed roll up the head lengthwise in the form of a galantine.
  4. Fasten it up in a clean buttered cloth and bind it with a piece of tape to keep it in good shape.
  5. Put it into a saucepan with enough cold water to cover it, one tablespoonful of salt and a good plateful of raw cleaned vegetables.
  6. Bring to the boil, then skim and cover the pan over with the lid and let it continue boiling for three and a half to four hours according to the size.
Original Text
Boiled Calf's Head. (Tête de Veau à l'Anglaise.) Cleanse the half or whole of a calf's head as in the recipe for 'Calf's Head en Tortue,' then by means of a small pointed knife remove all the bone from the head and remove the brains; when the bone has been removed roll up the head lengthwise in the form of a galantine, then fasten it up in a clean buttered cloth and bind it with a piece of tape to keep it in good shape, put it into a saucepan with enough cold water to cover it, one tablespoonful of salt and a good plateful of raw cleaned vegetables; bring to the boil, then skim and cover the pan over with the lid and let it continue boiling for three and a half to four hours according to the size,
Notes
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