Calf’s Head fricassee

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (10)

main components

a calf’s head ↝ Pork, fresh, carcass, separable lean and fat, raw [Pork Products]
half a pint of its own liquor
some mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
sweetbreads ↝ Sweetbreads [Liver and organ meats]
yolks of eggs ↝ Egg, yolk only, raw [Eggs and omelets]
artichoke bottoms ↝ Artichoke [Other vegetables and combinations]
cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]

seasoning

nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
mace ↝ Spices, mace, ground [Spices and Herbs]
a lemon ↝ Lemon, raw [Citrus fruits]

Instructions (5)

Clean well a calf’s head.
Boil it and cut in square pieces of about an inch.
Put half a pint of its own liquor, and mix it well with some mushrooms, sweetbreads, yolks of eggs, artichoke bottoms, and cream.
Season with nutmeg and mace, and squeeze in a lemon.
Serve it up hot.

Original Text

Calf’s Head fricassee.

Clean well a calf’s head, boil it and cut in square pieces of about an inch; put half a pint of its own liquor, and mix it well with some mushrooms, sweetbreads, yolks of eggs, artichoke bottoms, and cream. Season with nutmeg and mace, and squeeze in a lemon: but serve it up hot.

Notes

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