CALF'S HEAD BRAWN

Common-sense cookery for English hous... · Kenney-Herbert, A. R. (Arthur Robert), 1840-1916 · 1905
Source
Common-sense cookery for English households : with twenty menus worked out in detail
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (1)
Instructions (3)
  1. Choose a small calf's head and split it in two, cut out the eyes, break the bones of the jaws, remove the brains, and let the whole soak for an hour or two in cold water.
  2. Then put it into a stew-pan with water enough to cover it.
  3. Cook very slowly, and then add vegetables and flavouring as if for soup; when the meat is quite tender, and you can pick the bones away from it easily, strain the head from the broth, and vegetables, free it from every fragment of bone, and cut up the meat whilst it is hot and juicy, en masse
Original Text
CALF'S HEAD BRAWN.—Choose a small calf's head and split it in two, cut out the eyes, break the bones of the jaws, remove the brains, and let the whole soak for an hour or two in cold water. Then put it into a stew-pan with water enough to cover it. Cook very slowly, and then add vegetables and flavouring as if for soup; when the meat is quite tender, and you can pick the bones away from it easily, strain the head from the broth, and vegetables, free it from every fragment of bone, and cut up the meat whilst it is hot and juicy, en masse
Notes
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