Stewed Veal Head

The Experienced English Housekeeper · Elizabeth Raffald · 1784

Source: The Experienced English Housekeeper
Time: Cook: 60 min Total: 60 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (9)

Base

the head, skin it and cut it in two pieces ↝ Veal, rib, separable lean only, raw [Lamb, Veal, and Game Products]
all the bones ↝ Pork, bones [Pork]
hearts ↝ Heart [Liver and organ meats]
lights ↝ Turkey, whole, light meat, raw [Poultry Products]
a gallon of water, or veal broth ↝ Water, tap [Tap water]
three or four blades of mace ↝ Spices, mace, ground [Spices and Herbs]
one shallot ↝ Shallots, raw [Vegetables and Vegetable Products]
a slice of beef beaten to pieces ↝ Beef, ground, raw [Ground beef]
a bunch of sweet-herbs ↝ Onions, sweet, raw [Vegetables and Vegetable Products]

Instructions (5)

Skin the veal head and cut it into two pieces.
Put the veal head, bones, hearts, and lights into a stew-pot.
Add a gallon of water or veal broth, three or four blades of mace, one shallot, a slice of beef beaten to pieces, and a bunch of sweet-herbs.
Set the stew-pot in a very hot oven and let it stand for at least an hour.
When it comes out, strain the contents into a tureen for the middle of the table.

Original Text

Then take the head, skin it and cut it in two
pieces, put it into a stew-pot, with all the bones,
hearts, and lights to a gallon of water, or
veal broth, three or four blades of mace, one
shallot, a slice of beef beaten to pieces, and a
bunch of sweet-herbs, set them in a very hot
oven, and let it stand an hour at least, when it
comes out strain it into a tureen for the middle
of the table.

Notes

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