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Boiled Calf's head

  • 1 calf's head, without the skin
  • water
  • little salt
  • 4 tablespoonfuls of melted butter
  • 1 tablespoonful of minced parsley
  • pepper and salt to taste
  • 1 tablespoonful of lemon juice
Procure one calf's head, without the skin, water, a little salt, 4 tablespoonfuls of melted butter, 1 tablespoonful of minced parsley, pepper and salt to taste, 1 tablespoonful of lemon juice. After the had has been thoroughly cleaned, and the brains removed, soak it in water to blanch it. Lay the brains also in lukewarm water to soak, and let then remain for about an hour. Put the head into a stew pan with sufficient cold water to cover it, and when it boils, add a moderate amount of salt; take off every particle of scum as it rises, and boil the head until perfectly tender. Boil the brains, chop them, and mix with melted butter, minced parsley, pepper, salt and lemon juice in the above proportion. Take up the head, skin the tongue, and put it on a small dish with the brains round it. Have ready some parsley and butter, smother the head with it, and the remainder send to the table in a tureen. Bacon, ham, pickled pork, or a pig's cheek are indispensable with calf's head. The brains are sometimes chopped with hard-boiled eggs, and mixed with a little French white sauce.
Submitted by Cassyjean - Torrington, CT Sep 22, 2009 15 min 30 min 45 min

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