Calf's Head

A Handbook of Cookery for a Small House · Conrad, Jessie · 1923
Source
A Handbook of Cookery for a Small House
Yield
3.0 – 4.0 persons
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (14)
for serving
Instructions (11)
  1. Soak the half calf's head in a bowl of cold water and a little salt all night, previously removing the brains.
  2. Boil for two and a half to three hours in a large enough vessel to allow the head to lie flat and be covered by water.
  3. Put the head into cold water with salt, loaf sugar, one large whole onion, two whole carrots, and two teacupfuls of white wine.
  4. Remove the meat carefully from the bone.
  5. Serve the meat cold with ravigote sauce, or with the cooked vegetables cut into small squares and a few button mushrooms cooked in the stock.
  6. Arrange the meat and vegetables on a dish.
  7. Make the brown gravy: Fry lightly two slices of onion in a little butter until brown.
  8. Add some of the stock from the head, a few drops of A. 1. sauce, and a good teaspoonful of bovril or meat juice.
  9. Thicken with a little mixed flour and water.
  10. Pour the gravy into the frying pan, bring to a boil, and strain over the meat and vegetables on the dish.
  11. The brains may be cooked separately and beaten into this gravy after it is strained.
Original Text
Calf’s Head Half a calf’s head is more than enough for three or four persons. The best plan is to soak the head in a bowl of cold water and a little salt all night, previously removing the brains. It will take from two and a half to three hours’ gentle boiling and care must be taken that the cooking vessel is large enough to allow the head to lie flat and the water to cover it. It must be put into cold water with a good piece of salt, a knob of loaf sugar, one onion (large and whole), two carrots (whole), and two teacupfuls of white wine. Serve with the meat carefully removed from the bone, either cold with ravigote sauce or with the cooked vegetables cut into small squares and a few button mushrooms which have been cooked in the stock. Arrange this on the dish and pour over it the following brown gravy: Fry lightly two slices of onion in a little butter allowing it to get brown a little. Add some of the stock from the head, a few drops of A. 1. sauce, and a good teaspoonful of bovril, or meat juice from some other joint. Thicken with a little mixed flour and water, pour into the frying pan, bring to a boil and strain over the meat and vegetables in the dish. The brains may be cooked separately and beaten into this gravy after it is strained. [Pg 88]
Notes
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