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John and Henry Locke cookery archive, item 1, 1852
Page 13
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Matelotte of Calfs Head / or Sailors Way Cut a piece out of the thick part of a calfs head that has been previously boiled, (either oval or square.) Stew it in a brown cullis, until tender, have ready some small onions, carrots, turnips & celery all cut round and boiled, lay the head in the centre, glaze it, and put the vegatables round. _____ Hashed Calfs Head Trim the head of a suitable shape, cover the bottom with forcemeat, and lay slices of fat bacon under to prevent it burning. (Let the head be previously boiled.) Stew it in a cullis until tender. Make rissoles or balls of the brains, dish up. Glaze, and garnish with the rissoles, for variety. Stew a Breast ala Bechamel or a puree of
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Matelotte of Calfs Head / or Sailors Way Cut a piece out of the thick part of a calfs head that has been previously boiled, (either oval or square.) Stew it in a brown cullis, until tender, have ready some small onions, carrots, turnips & celery all cut round and boiled, lay the head in the centre, glaze it, and put the vegatables round. _____ Hashed Calfs Head Trim the head of a suitable shape, cover the bottom with forcemeat, and lay slices of fat bacon under to prevent it burning. (Let the head be previously boiled.) Stew it in a cullis until tender. Make rissoles or balls of the brains, dish up. Glaze, and garnish with the rissoles, for variety. Stew a Breast ala Bechamel or a puree of
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