Boiled Calf's Head

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Yield
8.0 – 9.0 persons
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (12)
for brains
for accompaniment
Instructions (19)
  1. Put the head into boiling water, and let it remain by the side of the fire for 3 or 4 minutes.
  2. Take it out, hold it by the ear, and with the back of a knife, scrape off the hair (should it not come off easily, dip the head again into boiling water).
  3. When perfectly clean, take the eyes out, cut off the ears, and remove the brain.
  4. Soak the brain for an hour in warm water.
  5. Put the head into hot water to soak for a few minutes, to make it look white.
  6. Have ready a stewpan, into which lay the head; cover it with cold water, and bring it gradually to boil.
  7. Remove the scum, and add a little salt, which assists to throw it up.
  8. Simmer it very gently from 2-1/2 to 3 hours.
  9. When nearly done, boil the brains for 1/4 hour.
  10. Skin and chop the brains, not too finely.
  11. Add a tablespoonful of minced parsley which has been previously scalded to the brains.
  12. Season with pepper and salt.
  13. Stir the brains, parsley, &c., into about 4 tablespoonfuls of melted butter.
  14. Add the lemon-juice and cayenne, and keep these hot by the side of the fire.
  15. Take up the head, cut out the tongue, skin it.
  16. Put the tongue on a small dish with the brains round it.
  17. Sprinkle over the head a few bread crumbs mixed with a little minced parsley.
  18. Brown these before the fire.
  19. Serve with a tureen of parsley and butter, and either boiled bacon, ham, or pickled pork as an accompaniment.
Original Text
BOILED CALF'S HEAD (with the Skin on). 876. INGREDIENTS.—Calf's head, boiling water, bread crumbs, 1 large bunch of parsley, butter, white pepper and salt to taste, 4 tablespoonfuls of melted butter, 1 tablespoonful of lemon-juice, 2 or 3 grains of cayenne. Mode.—Put the head into boiling water, and let it remain by the side of the fire for 3 or 4 minutes; take it out, hold it by the ear, and with the back of a knife, scrape off the hair (should it not come off easily, dip the head again into boiling water). When perfectly clean, take the eyes out, cut off the ears, and remove the brain, which soak for an hour in warm water. Put the head into hot water to soak for a few minutes, to make it look white, and then have ready a stewpan, into which lay the head; cover it with cold water, and bring it gradually to boil. Remove the scum, and add a little salt, which assists to throw it up. Simmer it very gently from 2-1/2 to 3 hours, and when nearly done, boil the brains for 1/4 hour; skin and chop them, not too finely, and add a tablespoonful of minced parsley which has been previously scalded. Season with pepper and salt, and stir the brains, parsley, &c., into about 4 tablespoonfuls of melted butter; add the lemon-juice and cayenne, and keep these hot by the side of the fire. Take up the head, cut out the tongue, skin it, put it on a small dish with the brains round it; sprinkle over the head a few bread crumbs mixed with a little minced parsley; brown these before the fire, and serve with a tureen of parsley and butter, and either boiled bacon, ham, or pickled pork as an accompaniment. Time.—2-1/2 to 3 hours. Average cost, according to the season, from 3s. to 7s. 6d. Sufficient for 8 or 9 persons. Seasonable from March to October.
Notes
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