To collar a Calf's Head

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (16)
Instructions (7)
  1. Take a calf's head with the skin on and scald it, clean it well, then bone it.
  2. Season it with pepper, salt, cloves, mace, and a little ginger, all ground very fine.
  3. Take some cochineal, dissolve it in some water, rub it on the inside of the head with a little bay salt, and a large handful of chopped parsley.
  4. Roll it up tight in a cloth, and boil it till you think it is enough in a pickle made of all sorts of sweet herbs, spices, and some red wine.
  5. Then unroll the cloth and roll it tight again, and put weights upon it, as it lies in the pickle, to press it close till it is cold.
  6. Boil some bran and water with some bay and common salt, strain it off.
  7. When they are both cold put in the head, and let it lie three or four days before you use it.
Original Text
To collar a Calf's Head. TAKE a calf's head with the skin on and scald it, clean it well, then bone it, season it with pepper, salt, cloves, mace, and a little ginger, all ground very fine, take some cochin- eal, dissolve it in some water, rub it on the inside inside of the head with a little bay salt, and a large handful of chopped parsley, roll it up tight in a cloth, and boil it till you think it is enough in a pickle made of all sorts of sweet herbs, spices, and some red wine, then unroll the cloth and roll it tight again, and put weights upon it, as it lies in the pickle, to press it close till it is cold, then boil some bran and water with some bay and common salt, strain it off, and when they are both cold put in the head, and let it lie three or four days before you use it.
Notes
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