Calf’s Head, to dress like Turtle

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 (8)
Instructions (9)
  1. Scald the wool off the calf's head in the same manner as hair is taken off a little pig.
  2. Wash and parboil the calf's head.
  3. Cut the meat from the bones.
  4. Put the meat in a saucepan with enough broth to just cover it.
  5. Add half a tea-spoonful of cayenne pepper, some common pepper and salt, a large onion, and a faggot of sweet-herbs.
  6. Remove the herbs and onion before the meat breaks.
  7. About half an hour before the dish is done, add three quarters of a pint of white or raisin wine.
  8. Prepare the yolks of six or eight eggs by boiling them hard and making them into small balls.
  9. Add the egg yolk balls just before serving.
Original Text
Calf’s Head, to dress like Turtle. The wool must be scalded off in the same manner as the hair is taken off a little pig, which may be done at the butcher’s; then wash and parboil it; cut the meat from the bones, and put it in a saucepan, with as much of the broth as will just[105] cover it. Put in half a tea-spoonful of cayenne pepper, and some common pepper and salt, a large onion, and a faggot of sweet-herbs; take out the herbs and the onion before it breaks. About half an hour before it is done, put three quarters of a pint of white or raisin wine; have ready the yolks of six or eight eggs boiled hard, which you must make into small balls, and put in just before you serve it up. It will take two hours and a half, or perhaps three hours doing, over a slow fire.
Notes
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