Calf’s Head, to pickle

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 11 days ago
Not a recipe
No
Ingredients (8)
Instructions (8)
  1. Take out the bones and clean the head carefully.
  2. Wash it well with eggs.
  3. Season it with pepper, salt, nutmeg, thyme, and parsley.
  4. Put some forcemeat on it, and roll it up.
  5. Boil it tender.
  6. Take it up.
  7. Lay it in sturgeon-pickle for four days.
  8. If you please you may cut it in pieces as you would sturgeon.
Original Text
Calf’s Head, to pickle. Take out the bones and clean the head carefully: wash it well with eggs, seasoning it with pepper, salt, nutmeg, thyme, and parsley. Put some forcemeat on it, and roll it up. Boil it[107] tender; take it up, lay it in sturgeon-pickle for four days; and if you please you may cut it in pieces as you would sturgeon.
Notes
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