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Baked Calf's Head

  • Calf's head
  • Butter
  • Pepper
  • Flour
  • 1 cup water
  • Wheat flour or batter
  • Lard or beef drippings
  • Salt
  • Lemon, sliced
  • 1 Tbsp browned flour
Clean the calf's head. Boil until tender then split it in two. Keep the best half and bone it, if you prefer. Cut the meat from the other half in uniform pieces, the size of an oyster.

Put pats of butter all over the best half of the head. Sprinkle pepper over it and dredge on flour until it looks white. Set on a trivet or muffin rings in a dripping pan. Put a cup of water into the pan. Set in a hot oven at 400 degrees F. Turn it that it may brown evenly. Baste a couple of times.

While this half is baking, dip the cut pieces of the head in wheat flour or batter. Fry in hot lard or beef drippings a delicate brown.

When the roast is done, put it on a hot dish. Lay the fried pieces around it. Cover with aluminum foil.

Put the gravy from the dripping pan into the pan in which the pieces were fried, with the lemon slices and browned flour and, if necessary, a little hot water. Let it boil up once. Strain into a gravy boat. Serve with the meat.
Submitted by Tess M Jul 13, 2009 15 min 30 min 45 min


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