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Calf's Head Collared

  • Calf's head
  • Blue milk
  • White of an egg
  • 1 teaspoonful of mace
  • Grated nutmeg
  • 1 spoonful of salt
  • Oysters
  • 1/2 pound of beef marrow
  • 1 large handful of parsley
Take a calf's head with skin on, and dress off the hair; then rip it down the face, take out the bones carefully from the meat, and steep in warm blue milk till it becomes white; then lay it flat, and rub it with the white of an egg; strew over it a teaspoonful of mace, a grated nutmeg, a spoonful of salt, some oysters chopped fine, half a pound of beef marrow, and a large handful of parsley; lay them all over the inside of the head, cut off the ears, roll it up and tie it light, wrap it in a clean cloth, boil two hours, and when it is almost cold, bind it up afresh, and put it in a pickle, and keep it for use.
Submitted by Cassyjean - Torrington, CT Oct 16, 2009 15 min 30 min 45 min


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