To dress a CALF's Head the best Way

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (15)
for the hash
for the stuffed part
garnish
Instructions (13)
  1. Take a calf's head with the skin on, and scald off all the hair, and clean it very well.
  2. Cut it in two.
  3. Take out the brains.
  4. Boil the head very white and tender.
  5. Take one part quite off the bone, and cut it into nice pieces, with the tongue.
  6. Dredge it with a little flour, and let it stew on a slow fire for about half an hour in rich white gravy made of veal, seasoned with pepper, salt, onion, and a piece of bacon, seasoned with pepper, salt, onion, and a very little mace.
  7. The gravy must be strained off before the hash is put in it.
  8. Thicken the gravy with a little butter rolled in flour.
  9. The other part of the head must be taken off in one whole piece.
  10. Stuff it with nice forcemeat, and roll it like a collar.
  11. Stew it tender in gravy.
  12. Put the stuffed head piece in the middle of the dish, and the hash all round.
  13. Garnish it with forcemeat balls, fried oysters, and the [rest of garnish not specified].
Original Text
To dress a CALF's Head the best Way. TAKE a calf's head with the skin on, and scald off all the hair, and clean it very well, cut it in two, take out the brains, boil the head very white and tender, take one part quite off the bone, and cut it into nice pieces, with the tongue, dredge it with a little flour, and let it stew on a slow fire for about half an hour in rich white gravy made of veal, seasoned with pepper, salt, onion, and a piece of bacon, seasoned with pepper, salt, onion, and a very little mace; it must be strained off before the hash is put in it, thicken it with a little butter rolled in flour: the other part of the head must be taken off in one whole piece, stuff it with nice forcemeat, and roll it like a collar, and stew it tender in gravy, then put it in the middle of the dish, and the hash all round, garnish it with forcemeat balls, fried oysters, and the
Notes
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