A Calf's Head after the Dutch Way

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (6)

half a pound of Spanish pease ↝ Peanuts, spanish, raw [Legumes and Legume Products]
one pound of whole rice ↝ Rice, cooked, NFS [Rice]
two quarts of water ↝ Water, tap [Tap water]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
saffron ↝ Spices, saffron [Spices and Herbs]

Instructions (5)

Lay half a pound of Spanish pease in water a night.
Mix the pease and rice together.
Lay it round the head in a deep dish.
Season two quarts of water with pepper and salt, and coloured with saffron.
Send it to bake.

Original Text

A Calf's Head after the Dutch Way.
Lay half a pound of Spanish pease in water a night; then one pound of whole rice; mix the pease and rice together, and lay it round the head in a deep dish; then take two quarts of water, season it with pepper and salt, and coloured with saffron; then send it to bake.

Notes

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