Boiled 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 (9)
for the head
Instructions (11)
  1. Take the head; pick it and wash it very clean.
  2. Take an earthen dish large enough to lay the head on.
  3. Rub a little piece of butter all over the dish.
  4. Lay some long iron skewers across the top of the dish, and lay the head on them.
  5. Skewer up the meat in the middle that it don’t lie in the dish.
  6. Grate some nutmeg all over it.
  7. Add a few sweet-herbs hired small.
  8. Add some crumbs of bread.
  9. Add a little lemon-peel cut fine.
  10. Flour it all over.
  11. Add slick pieces of.
Original Text
Take the head; pick it and waſh it very clean; take an earthen diſh large enough to lay the head on, rub a little piece of butter all over the diſh, then lay ſome long iron ſkewers acroſs the top of the diſh, and lay the head on them; ſkewer up the meat in the middle that it don’t lie in the diſh; then grate ſome nutmeg all over it, a few ſweet-herbs hired ſmall, ſome crumbs of bread, a little lemon-peel cut fine, and then flour it all over : ſlick pieces of
Notes
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