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📝 Description
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🥘 Ingredients
The remains of a cold boiled calf's head, 1 quart of the liquor in which it was boiled, a faggot of savoury herbs, 1 onion, 1 carrot, a strip of lemon-peel, 2 blades of pounded mace, salt and white pepper to taste, a very little cayenne, rather more than 2 tablespoonfuls of sherry, 1 tablespoonful of lemon-juice, 1 tablespoonful of mushroom ketchup, forcemeat balls.
👨🍳 Method
Cut the meat into neat slices, and put the bones and trimmings into a stewpan with the above proportion of liquor that the head was boiled in. Add a bunch of savoury herbs, 1 onion, 1 carrot, a strip of lemon-peel, and 2 blades of pounded mace, and let these boil for 1 hour, or until the gravy is reduced nearly half. Strain it into a clean stewpan, thicken it with a little butter and flour, and add a flavouring of sherry, lemon-juice, and ketchup, in the above proportion; season with pepper, salt, and a little cayenne; put in the meat, let it _gradually_ warm through, but not boil more than _two_ or _three_ minutes. Garnish the dish with forcemeat balls and pieces of bacon rolled and toasted, placed alternately, and send it to table very hot.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried my hand at this vintage calf's head recipe, expecting a laborious process, but I found it surprisingly straightforward once I got past the initial prep. The key to this dish lies in the slow reduction of the stock, which concentrates the flavors beautifully. I was delighted to discover that the forcemeat balls, once fried to a golden crisp, added a delightful textural contrast to the tender, delicate slices of calf's head. They soaked up the rich, aromatic gravy like little sponges, becoming tiny flavor bombs. This recipe is perfect for the technique-nerd weeknight cook looking to expand their culinary repertoire. The slow reduction and gentle warming of the meat allow for a relaxed pace in the kitchen. I served it with some crusty bread to mop up the gravy, and it was a satisfying, comforting meal. The use of sherry and lemon juice in the gravy gave it a bright, zesty kick that cut through the richness of the meat. It's a dish that, while perhaps not suited to every palate, offers a unique and rewarding cooking experience.
