To grill a Calf's Head

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (11)
For the calf's head
For rubbing the other half of the calf's head
For the tongue
For the brains
Instructions (10)
  1. Wash your calf's head clean, and boil it almost enough.
  2. Take it up and hath one half.
  3. Rub the other half over with the yolk of an egg, a little pepper and salt, strew over it bread crumbs, parsley chopped small, and a little grated lemon peel.
  4. Set it before the fire, and keep basting it all the time to make the froth rise.
  5. When it is a fine light brown, dish up your hash, and lay the grilled side upon it.
  6. Blanch your tongue, slit it down the middle, and lay it on a soup plate.
  7. Skin the brains, boil them with a little sage and parsley.
  8. Chop them fine, and mix them with some melted butter and a spoonful of cream.
  9. Make them hot, and pour them over the tongue.
  10. Serve them up, and they are sauce for the head.
Original Text
To grill a Calf's Head. WASH your calf's head clean, and boil it al- most enough, then take it up and hath one half, the other half rub over with the yolk of an egg, a little pepper and salt, strew over it bread crumbs, parsley chopped small, and a little grated lemon peel, set it before the fire, and keep basting it all the time to make the froth rise; when it is a fine light brown, dish up your hash, and lay the grilled side upon it. Blanch your tongue, slit it down the middle, and lay it on a soup plate: skin the brains, boil them with a little sage and parsley; chop them fine, and mix them with some melted butter and a spoonful of cream, make them hot, and pour them over the tongue, serve them up, and they are sauce for the head.
Notes
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