To stew a Lamb's or Calf's Head

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (24)
For the head
For the brains
For frying
Instructions (20)
  1. Wash the head, and pick it very clean, lay it in water for an hour.
  2. Take out the brains, and with a sharp penknife carefully take out the bones and the tongue, but be careful you don't break the meat.
  3. Take out the two eyes.
  4. Chop together two pounds of veal, two pounds of beef suet, a very little thyme, a good piece of lemon-peel minced, a nutmeg grated, and two anchovies.
  5. Grind two stale rolls, and mix all together with the yolks of four eggs.
  6. Save enough of this meat mixture to make about twenty balls.
  7. Take half a pint of fresh mushrooms clean peel'd and wash'd, the yolks of six eggs chopp'd, half a pint of oysters clean wash'd, or pickled cockles.
  8. Mix all these together, but first stew your oysters.
  9. Put to it two quarts of gravy, with a blade or two of mace.
  10. Tie the head with a pack-thread, cover it close, and let it stew two hours.
  11. In the mean time, beat up the brains with some lemon-peel cut fine, a little parsley chopped, half a nutmeg grated, and the yolk of an egg.
  12. Have some dripping boiling, fry half the brains in little cakes, and fry the Balls.
  13. Keep them both hot by the fire.
  14. Take half an ounce of truffles and morels.
  15. Drain the gravy the head was stew'd in, put the truffles and morels to it with the liquor, and a few mushrooms.
  16. Boil all together.
  17. Put the rest of the brains that are not fry'd, stew them together for a minute or two.
  18. Pour it over the head, and lay the fry'd brains and balls round it.
  19. Garnish with lemon.
  20. You may fry about twelve oysters.
Original Text
To stew a Lamb's or Calf's Head. FIRST wash it, and pick it very clean, lay it in water for an hour, then take out the brains, and with a sharp penknife carefully take out the bones and the tongue, but be careful you don't break the meat, then take out the two eyes, and take two pounds of veal and two pounds of beef suet, a very little thyme, a good piece of lemon-peel minced, a nutmeg grated, and two anchovies; chop all very well together, grind two stale rolls, and mix all together with the yolks of four eggs: save enough of this meat to make about twenty balls, take half a pint of fresh mushrooms clean peel'd and wash'd, the yolks of six eggs chopp'd, half a pint of oysters clean wash'd, or pickled cockles; mix all these together, but first stew your oysters, and put to it two quarts of gravy, with a blade or two of mace. It will be proper to tie the head with a pack-thread, cover it close, and let it stew two hours; in the mean time beat up the brains with some lemon-peel cut fine, a little parsley chopped, half a nutmeg grated, and the yolk of an egg; have some dripping boiling, fry half the brains in little cakes, and fry the Balls, keep them both hot by the fire; take half an ounce of truffles and morels, then drain the gravy the head was stew'd in, put the truffles and morels to it with the liquor, and a few mushrooms, boil all together, then put the rest of the brains that are not fry'd, stew them together for a minute or two, pour it over the head, and lay the fry'd brains and balls round it; Garnish with lemon. You may fry about twelve oysters.
Notes
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