Calf's Head. No. 1. “Tête de Veau en Tortue.”

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (18)

for blanching

flour and water, a little vinegar and some aromatic herbs, parsley, thyme, and bay-leaf ↝ Flour, 00 [Cereal Grains and Pasta]
flour and water, a little vinegar and some aromatic herbs, parsley, thyme, and bay-leaf ↝ Water, tap [Tap water]
flour and water, a little vinegar and some aromatic herbs, parsley, thyme, and bay-leaf ↝ Vinegar [Mustard and other condiments]
flour and water, a little vinegar and some aromatic herbs, parsley, thyme, and bay-leaf ↝ Parsley, raw [Not included in a food category]
flour and water, a little vinegar and some aromatic herbs, parsley, thyme, and bay-leaf ↝ Thyme, fresh [Spices and Herbs]
flour and water, a little vinegar and some aromatic herbs, parsley, thyme, and bay-leaf ↝ Spices, bay leaf [Spices and Herbs]

for braising

a little bacon at the bottom ↝ Beef, bacon, cooked [Bacon]
some sized carrots and onions ↝ Carrots, raw [Vegetables and Vegetable Products]
some sized carrots and onions ↝ Onions, raw [Vegetables and Vegetable Products]
a little celery ↝ Celery, raw [Vegetables and Vegetable Products]
a bunch of parsley, thyme, sweet marjorum, basil and bay leaf ↝ Parsley, raw [Not included in a food category]
a bunch of parsley, thyme, sweet marjorum, basil and bay leaf ↝ Thyme, fresh [Spices and Herbs]
a bunch of parsley, thyme, sweet marjorum, basil and bay leaf ↝ Cherries, sweet, raw [Fruits and Fruit Juices]
a bunch of parsley, thyme, sweet marjorum, basil and bay leaf ↝ Basil, raw [Not included in a food category]
a bunch of parsley, thyme, sweet marjorum, basil and bay leaf ↝ Spices, bay leaf [Spices and Herbs]
a bottle of Madeira, which is better than sherry for it, or stock and a glass of Madeira
a bottle of Madeira, which is better than sherry for it, or stock and a glass of Madeira
a bottle of Madeira, which is better than sherry for it, or stock and a glass of Madeira

Instructions (5)

Blanch the calf's head in a “blanc,” that is in a preparation of flour and water, a little vinegar and some aromatic herbs, parsley, thyme, and bay-leaf.
Press it let it get cold.
Cut it into equal sized thick pieces, and put them into a braising pan with a little bacon at the bottom, some sized carrots and onions, and a little celery.
Also a bunch of parsley, thyme, sweet marjorum, basil and bay leaf.
Add a bottle of Madeira, which is better than sherry for it, or stock and a glass of Madeira; let it stew gently 2 or 3 hours, or even more.

Original Text

Calf's Head. No. 1. “Tête de Veau en Tortue.” (Cataldi.)
Blanch the calf's head in a “blanc,” that is in a preparation of flour and water, a little vinegar and some aromatic herbs, parsley, thyme, and bay-leaf.
Press it let it get cold. Cut it into equal sized thick pieces, and put them into a braising pan with a little bacon at the bottom, some sized carrots and onions, and a little celery. Also a bunch of parsley, thyme, sweet marjorum, basil and bay leaf. Add a bottle of Madeira, which is better than sherry for it, or stock and a glass of Madeira; let it stew gently 2 or 3 hours, or even more. For sauce for “Tête de Veau en Tortue,” see Sauces for Meat.

Notes

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