Calf’s Head, to hash. No. 4.

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 (18)
Instructions (10)
  1. Half boil the calf's head.
  2. Cut the head into round pieces.
  3. Season the pieces with nutmeg, salt, pepper, and a large onion.
  4. Save all the gravy.
  5. Add a pint of white wine, a quarter of a pound of butter, and four spoonfuls of oyster liquor to the gravy.
  6. Stew the meat with the gravy mixture, not too fast.
  7. Thicken the sauce with a little butter and a dozen oysters.
  8. When dished, add some rolled bacon, forcemeat balls, and the brains fried in thin cakes, very brown, and the size of a crown-piece, laid around the dish.
  9. Garnish with lemon and pickled mushrooms.
  10. Lemon pickle can be added.
Original Text
Calf’s Head, to hash. No. 4. Half boil the head; cut it into round pieces; season with nutmeg, salt, pepper, and a large onion. Save all the gravy, put in a pint of white wine, a quarter of a pound of butter, and four spoonfuls of oyster liquor: let it stew with the meat, not too fast: thicken it with a little butter and a dozen of oysters, and, when dished, add some rolled bacon, forcemeat balls, and the brains fried in thin cakes, very brown, and the size of a crown-piece, laid round the dish. Garnish with lemon and pickled mushrooms; lemon pickle is an addition.
Notes
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