A Calf’s Head Surprize

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (32)

ragoo filling

two sweetbreads, each sweetbread being cut into eight pieces ↝ Sweetbreads [Liver and organ meats]
a palate boiled tender, and cut into little pieces
some cocks-combs
half an ounce of truffles and morels ↝ Mushrooms, morel, raw [Vegetables and Vegetable Products]
some mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
some artichoke bottoms ↝ Artichoke [Other vegetables and combinations]
asparagus tops ↝ Asparagus, raw [Vegetables and Vegetable Products]
half a pint of good gravy
two or three blades of mace ↝ Spices, mace, ground [Spices and Herbs]
four cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
half a nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
a very little pepper ↝ Spices, pepper, black [Spices and Herbs]
some salt ↝ Salt, table, iodized [Spices and Herbs]
the yolks of three eggs beat up with two spoonfuls of cream and two of white wine ↝ Egg, yolk only, raw [Eggs and omelets]
two spoonfuls of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
two of white wine ↝ Wine, white [Wine]
a piece of butter rolled in flour ↝ Butter, stick, unsalted [Dairy and Egg Products]

force-meat

half a pound of veal ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
half a pound of beef suet ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
as much crumbs of bread ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
a few sweet herbs
a little lemon-peel ↝ Lemon peel, raw [Fruits and Fruit Juices]
some pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
mace ↝ Spices, mace, ground [Spices and Herbs]
two eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

for coating and baking

the yolks of two eggs ↝ Egg, yolk only, raw [Eggs and omelets]
pieces of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
flour ↝ Flour, 00 [Cereal Grains and Pasta]

for serving

a pint of good fryed gravy ↝ Gravy, NFS [Dips, gravies, other sauces]
lemon ↝ Lemon, raw [Citrus fruits]
some mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]

Instructions (22)

Bone the calf's head, but do not split it.
Cleanse it well.
Fill it with ragoo (in the form it was before).
Stew the ragoo ingredients in half a pint of good gravy for about half an hour.
Take the yolks of three eggs beat up with two spoonfuls of cream and two of white wine, put it to the ragoo.
Keep it stirring one way for fear of turning.
Stir in a piece of butter rolled in flour.
When it is very thick, and smooth fill the head.
Make a force-meat with half a pound of veal, half a pound of beef suet, as much crumbs of bread, a few sweet herbs, a little lemon-peel, and some pepper, salt, and mace, all beat fine together in a marble mortar.
Mix it up with two eggs.
Make about twenty balls and put them into the ragoo in the head.
Fasten the head with fine wooden skewers.
Lay the force-meat over the head.
Do it over with the yolks of two eggs.
Send it to the oven to bake.
Lay pieces of butter all over the head, and then flour it.
When it is baked enough lay it in your dish.
Have a pint of good fryed gravy.
If there is any gravy in the dish baked in, put it to the other gravy, and boil it up.
Pour it into your dish.
Garnish with lemon.
Throw some mushrooms over the head.

Original Text

A Calf’s Head Surprize.
You must bone it, but not split it, cleanse it well, fill it with ragoo (in the form it was before) made thus: take two sweetbreads, each sweetbread being cut into eight pieces, as also a palate boiled tender, and cut into little pieces, some cocks-combs, half an ounce of truffles and morels, some mushrooms, some artichoke bottoms and asparagus tops; stew all these in half a pint of good gravy; season it with two or three blades of mace, four cloves, half a nutmeg, a very little pepper, and some salt, bound all these together, and put them into the ragoo: when it has stewed about half an hour, take the yolks of three eggs beat up with two spoonfuls of cream and two of white wine, put it to the ragoo, keep it stirring one way for fear of turning, and stir in a piece of butter rolled in flour; when it is very thick, and smooth fill the head, make a force-meat with half a pound of veal, half a pound of beef suet, as much crumbs of bread, a few sweet herbs, a little lemon-peel, and some pepper, salt, and mace, all beat fine together in a marble mortar: mix it up with two eggs, make a few balls (about twenty) put them into the ragoo in the head; then fasten the head with fine wooden skewers, lay the force-meat over the head, do it over with the yolks of two eggs, and send it to the oven to bake. It will take about two hours baking. You must lay pieces of butter all over the head, and then flour it, when it is baked enough lay it in your dish, and have a pint of good fryed gravy, if there is any gravy in the dish baked in, put it to the other gravy, and boil it up; pour it into your dish, and garnish with lemon. You may throw some mushrooms over the head.

Notes

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