Calf’s Head, to hash. No. 1.

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 13 days ago
Not a recipe: No

Ingredients (35)

the calf’s head ↝ Pork, fresh, carcass, separable lean and fat, raw [Pork Products]
the meat off one half of the head ↝ Pheasant, raw, meat only [Poultry Products]
some parsley ↝ Parsley, raw [Not included in a food category]
thyme ↝ Thyme, fresh [Spices and Herbs]
a very little onion ↝ Onions, raw [Vegetables and Vegetable Products]
some butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
some flour ↝ Flour, 00 [Cereal Grains and Pasta]
a very little pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
some good strong broth ↝ Soup, broth [Soups, broth-based]
a little lemon-juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
a little white wine ↝ Wine, white [Wine]
force-meat balls ↝ Cheese ball [Cheese]
The other half of the head ↝ Head cheese [Cold cuts and cured meats]
some oiled butter ↝ Oil, ucuhuba butter [Fats and Oils]
yolk of egg ↝ Egg, yolk only, raw [Eggs and omelets]
some chopped parsley ↝ Parsley, raw [Not included in a food category]
thyme ↝ Thyme, fresh [Spices and Herbs]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
a little nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
some bread crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
The brains ↝ Brains [Liver and organ meats]
yolk of egg ↝ Egg, yolk only, raw [Eggs and omelets]
the same crumbs and herbs as the head was done with
a few slices of bacon or ham ↝ Beef, bacon, cooked [Bacon]
The brains ↝ Brains [Liver and organ meats]
broth ↝ Soup, broth [Soups, broth-based]
some butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
flour ↝ Flour, 00 [Cereal Grains and Pasta]
salt ↝ Salt, table, iodized [Spices and Herbs]
a little cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
a little good broth ↝ Soup, broth [Soups, broth-based]
green sage ↝ Spices, sage, ground [Spices and Herbs]
parsley ↝ Parsley, raw [Not included in a food category]

Instructions (28)

Wash the calf's head dean, and boil it tender.
Cut the meat off one half of the head in small slices.
To make the sauce, chop some parsley, thyme, and a very little onion fine.
Pass the chopped herbs and onion in a stewpan over the fire with some butter, till tender.
Add some flour, a very little pepper and salt, and some good strong broth, according to your quantity of meat.
Let the sauce boil, then skim it.
Put the meat into the sauce, and add a little lemon-juice and a little white wine.
Let all boil together about ten minutes.
If liked, some force-meat balls may be added.
Score the other half of the head like diamonds, cross and across.
Rub the scored head with some oiled butter and yolk of egg.
Mix some chopped parsley and thyme, pepper, salt, a little nutmeg, and some bread crumbs.
Strew the head all over with this mixture.
Broil the head until it is a nice light brown.
Put the broiled head on the hash when dished.
Scald the brains, and cut them in four pieces.
Rub the brains with yolk of egg.
Crumb the brains with the same crumbs and herbs as the head was done with.
Fry the crumbed brains a light brown.
Lay the fried brains around the dish with a few slices of bacon or ham fried.
To prepare brains to be sent up alone on a plate: Wash and skin the brains.
Boil the brains in broth about twenty-five minutes.
Make a little white sauce of some butter, flour, salt, a little cream, and a little good broth.
Let the white sauce just boil.
Pick a little green sage, and a little parsley, picked very small, and scalded till tender.
Strain off the brains, parsley, and sage.
Put the strained brains, parsley, and sage into the white sauce.
Let the mixture come to a boil, just before you put them on the dish to send up.

Original Text

Calf’s Head, to hash. No. 1.

Let the calf’s head be washed dean, and boiled tender; then cut the meat off one half of the head in small slices. To make the sauce, take some parsley, thyme, and a very little onion, let them be chopped fine; then pass them in a stewpan over the fire, with some butter, till tender. Add some flour, a very little pepper and salt, and some good strong broth, according to your quantity of meat; let it boil, then skim it, put the meat into it, and add a little lemon-juice and a little white wine; let all boil together about ten minutes. There may be some force-meat balls added, if liked. The other half of the head must be scored like diamonds, cross and across; then rub it with some oiled butter and yolk of egg; mix some chopped parsley and thyme, pepper, salt, a little nutmeg, and some bread crumbs; strew the head all over with this; broil it a nice light brown, and put it on the hash when dished. Scald the brains, and cut them in four pieces; rub them with yolk of egg, then let them be crumbed, with the same crumbs and herbs as the head was done with, and fried a light brown; lay them round the dish with a few slices of bacon or ham fried. The brains may be done, to be sent up alone on a plate, as follows:—Let the brains be washed and skinned; let them be boiled in broth, about twenty-five minutes; make a little white sauce of some butter, flour, salt, a little cream, and a little good broth; let it just boil; then pick a little green sage, a little parsley picked very small, and scalded till tender; the brains, parsley, and sage, must be strained off, and put into the white sauce, and let it come to a boil, just before you put them on the dish to send up.

Notes

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