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John and Henry Locke cookery archive, item 1, 1852
Page 43
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Hashed Calfs Head Boil the head until tender cut it in two and trim it in a suitable shape - put it in a mock turtle gravy stew it tender and Glaze it. Serve it up with the brains made into balls or rissoles and fried _____ it may be served up white by stewing it in white sauce - and the brains and rissoles as above _____ this may be served up as a top dish and varied as follows - when your head is boiled - cover the under side with veal and ham forcemeat - putting thin slices of fat bacon under to keep it from burning - egg over the top Strew it over with chopt herbs - bread crumbs and spice all mixed together, pinch little bits of butter over it and put it in a oven ten minuites or until the forcemeat is done - take it out - take off the bacon - put the head in the dish and pour round the sauce -
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Hashed Calfs Head Boil the head until tender cut it in two and trim it in a suitable shape - put it in a mock turtle gravy stew it tender and Glaze it. Serve it up with the brains made into balls or rissoles and fried _____ it may be served up white by stewing it in white sauce - and the brains and rissoles as above _____ this may be served up as a top dish and varied as follows - when your head is boiled - cover the under side with veal and ham forcemeat - putting thin slices of fat bacon under to keep it from burning - egg over the top Strew it over with chopt herbs - bread crumbs and spice all mixed together, pinch little bits of butter over it and put it in a oven ten minuites or until the forcemeat is done - take it out - take off the bacon - put the head in the dish and pour round the sauce -
Szathmary Culinary Manuscripts and Cookbooks
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