Calf’s Head, to hash. No. 3.

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 (14)

main

Calf’s head
brown butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
gravy ↝ Gravy, NFS [Dips, gravies, other sauces]
burnt butter, or butter rolled in flour ↝ Butter, stick, unsalted [Dairy and Egg Products]
forcemeat balls
fritters, made of the brains ↝ Brains [Liver and organ meats]
eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a little cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
a dust of flour ↝ Flour, 00 [Cereal Grains and Pasta]
nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
a little parsley, boiled and chopped fine ↝ Parsley, raw [Not included in a food category]
little cakes
a few bits of bacon ↝ Beef, bacon, cooked [Bacon]
lemon ↝ Lemon, raw [Citrus fruits]

Instructions (7)

Fry the sliced calf's head in a pan of brown butter.
Put the fried calf's head into your tossing pan with gravy.
Stew until tender.
Toss it up with burnt butter, or butter rolled in flour.
Prepare the fritters: Mix the brains with eggs, a little cream, a dust of flour, nutmeg, and a little parsley (boiled and chopped fine). Mix them all well together.
Fry the fritter mixture in little cakes.
Garnish the dish with forcemeat balls, the fried fritters, a few bits of bacon, and lemon.

Original Text

Calf’s Head, to hash. No. 3.

Your calf’s head being half boiled and cooled, cut it in thin slices, and fry it in a pan of brown butter; put it into your tossing pan with gravy; stew it till tender; toss it up with burnt butter, or butter rolled in flour. Garnish with forcemeat balls, and fritters, made of the brains, mixed up with eggs, a little cream, a dust of flour, nutmeg, and a little parsley, boiled and chopped fine. Mix them all well together, and fry them in little cakes; put a few bits of bacon and lemon round the dish.

Notes

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