Escalopes of Calf’s Head in Matelote

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 (4)

a small half fresh calf’s head ↝ Pork, fresh, carcass, separable lean and fat, raw [Pork Products]
enough cold water to cover it ↝ Water, tap [Tap water]
enough light stock or water to cover it ↝ Water, tap [Tap water]
a good plateful of vegetables, such as ↝ Raw vegetable, NFS [Other vegetables and combinations]

Instructions (6)

Soak a small half fresh calf’s head in cold salted water for two days, changing the water constantly.
Bone the calf's head and remove the brains.
Tie the calf's head up in a cloth.
Put the tied calf's head into a pan with enough cold water to cover it.
When it comes to the boil, take it out and wash it in cold water.
Replace the calf's head in the stewpan with enough light stock or water to cover it, and a good plateful of vegetables.

Original Text

Escalopes of Calf’s Head in Matelote.
(Escalopes de Tête de Veau en Matelote.)

Soak a small half fresh calf’s head in cold salted water for two days, changing the water constantly, then bone it and remove the brains (these can be used for an entrée; see ‘Little Cases à la Toulouse’), and tie it up in a cloth; put it into a pan with enough cold water to cover it, and when it comes to the boil, take it out, wash it in cold water, and replace it in the stewpan with enough light stock or water to cover it, and a good plateful of vegetables, such as

Notes

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