Parboil a Calf's Head

The Experienced English Housekeeper · Elizabeth Raffald · 1784

Source: The Experienced English Housekeeper
Time: Cook: 90 min Total: 90 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (7)

a calf’s head ↝ Pork, fresh, carcass, separable lean and fat, raw [Pork Products]
pepper and salt ↝ Spices, pepper, black [Spices and Herbs]
pepper and salt ↝ Salt, table, iodized [Spices and Herbs]
half a pint of strong gravy ↝ Gravy, beef [Dips, gravies, other sauces]
the yolks of three hard eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
three or four slices of lemon ↝ Lemon, raw [Citrus fruits]
good melted butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (12)

Parboil a calf's head.
When cold, cut it in pieces.
Season it well with pepper and salt.
Put it in a raised crust.
Add half a pint of strong gravy.
Bake it an hour and a half.
When it comes out of the oven, cut off the lid.
Chop the yolks of three hard eggs small.
Strew the chopped egg yolks over the top of the pie.
Lay three or four slices of lemon on top.
Pour some good melted butter over the top.
Send it to table without a lid.

Original Text

PARBOIL a calf’s head, when cold cut it in pieces, ſeaſon it well with pepper and ſalt, put it in a raiſed cruſt, with half a pint of ſtrong gravy, bake it an hour and a half, when it comes out of the oven, cut off the lid, and chop the yolks of three hard eggs ſmall, ſtrew them over the top of the pie, and lay three or four ſlices of lemon, and pour on ſome good melted butter, and ſend it to table without a lid.

Notes

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