CALF's Head Surprise

The Experienced English Housekeeper · Elizabeth Raffald · 1784

Source: The Experienced English Housekeeper
Time: Cook: 150 min Total: 150 min
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (20)

Forcemeat

a pound of fat bacon, the crumb of two penny loaves, grate a small nutmeg, with salt, Chyan pepper, and shred lemon peel to your taste, the yolks of six eggs well beat
a pound of fat bacon, the crumb of two penny loaves, grate a small nutmeg, with salt, Chyan pepper, and shred lemon peel to your taste, the yolks of six eggs well beat ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
a pound of fat bacon, the crumb of two penny loaves, grate a small nutmeg, with salt, Chyan pepper, and shred lemon peel to your taste, the yolks of six eggs well beat ↝ Oil, nutmeg butter [Fats and Oils]
a pound of fat bacon, the crumb of two penny loaves, grate a small nutmeg, with salt, Chyan pepper, and shred lemon peel to your taste, the yolks of six eggs well beat ↝ Salt, table, iodized [Spices and Herbs]
a pound of fat bacon, the crumb of two penny loaves, grate a small nutmeg, with salt, Chyan pepper, and shred lemon peel to your taste, the yolks of six eggs well beat ↝ Peppers, raw, NFS [Other vegetables and combinations]
a pound of fat bacon, the crumb of two penny loaves, grate a small nutmeg, with salt, Chyan pepper, and shred lemon peel to your taste, the yolks of six eggs well beat ↝ Lemon peel, raw [Fruits and Fruit Juices]
the yolks of six eggs well beat ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

Braising liquid

two quarts of water ↝ Water, tap [Tap water]
half a pint of white wine ↝ Wine, white [Wine]
two spoonfuls of lemon pickle ↝ Pickles, dill [Olives, pickles, pickled vegetables]
the same of walnut and mushroom catchups ↝ Nuts, walnuts, English, halves, raw [Nut and Seed Products]
the same of walnut and mushroom catchups ↝ Mushrooms, raw [Other vegetables and combinations]
one anchovy
a blade or two of mace ↝ Spices, mace, ground [Spices and Herbs]
a bundle of sweet herbs
a little salt and Chyan pepper ↝ Salt, table, iodized [Spices and Herbs]
a little salt and Chyan pepper ↝ Peppers, raw, NFS [Other vegetables and combinations]

Thickening

a lump of butter rolled in flour ↝ Butter, stick, unsalted [Dairy and Egg Products]

Sauce finishing

the yolks of six eggs well beat, and mixed with half a pint of cream ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
the yolks of six eggs well beat, and mixed with half a pint of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]

Instructions (11)

Dress off the hair of a large calf's head as directed in the mock-turtle.
Take a sharp pointed knife, and raise off the skin, with as much of the meat from the bones as you possibly can get, that it may appear like a whole head when it is stuffed.
Be careful you do not cut the skin in holes.
Scrape a pound of fat bacon, the crumb of two penny loaves, grate a small nutmeg, with salt, Chyan pepper, and shred lemon peel to your taste, the yolks of six eggs well beat, mix all up into a rich forcemeat.
Put a little into the ears, and stuff the head with the remainder.
Have ready a deep narrow pot that it will just go in, with two quarts of water, half a pint of white wine, two spoonfuls of lemon pickle, the same of walnut and mushroom catchups, one anchovy, a blade or two of mace, a bundle of sweet herbs, a little salt and Chyan pepper.
Lay a coarse paste over it, to keep in the steam, and set it in a very quick oven two hours and a half.
When you take it out lay your head in a soup dish.
Skim the fat clean off the gravy, and strain it through a hair sieve into a tossing-pan.
Thicken it with a lump of butter rolled in flour.
When it has boiled a few minutes, put in the yolks of six eggs well beat, and mixed with half a pint of cream, but do not let it boil.

Original Text

To dress a CALF's Head Surprise.

DRESS off the hair of a large calf's head as directed in the mock-turtle, then take a sharp pointed knife, and raise off the skin, with as much of the meat from the bones as you possibly can get, that it may appear like a whole head when it is stuffed, and be careful you do not cut the skin in holes, then scrape a pound of fat bacon, the crumb of two penny loaves, grate a small nutmeg, with salt, Chyan pepper, and shred lemon peel to your taste, the yolks of six eggs well beat, mix all up into a rich forcemeat, put a little into the ears, and stuff the head with the remainder, have ready a deep narrow pot that it will just go in, with two quarts of water, half a pint of white wine, two spoonfuls of lemon pickle, the same of walnut and mushroom catchups, one anchovy, a blade or two of mace, a bundle of sweet herbs, a little salt and Chyan pepper, lay a coarse paste over it, to keep in the steam, and set it in a very quick oven two hours and a half; when you take it out lay your head in a soup dish, skim the fat clean off the gravy, and strain it through a hair sieve into a tossing-pan, thicken it with a lump of butter rolled in flour; when it has boiled a few minutes, put in the yolks of six eggs well beat, and mixed with half a pint of cream, but do not let

Notes

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