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Classic
Cook Books
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page 54
To collar Calf's Head.
Scald the skin off a fine head, clean it nicely, and take out the brains. Boil
it tender enough to remove the bones: then have ready a good quantity of chopped
parsley, mace, nutmeg, salt, and white pepper, mixed well: season it high with
these; lay the parsley in a thick layer, then a quantity of thick slices of fine
ham, or a beautiful-coloured tongue skinned, and then the yolks of six nice
yellow eggs stuck here and there about. Roll the head quite close, and tie it up
as tight as you can. Boil it, and then lay a weight on it.
A cloth must be put under the tape, as for other collars.
Mock Turtle.
Bespeak a calf's head with the skin on, cut it in half, and clean it well; then
half-boil it, take all the meat of in square bits, break the bones of the head,
and boil them in some veal and beef broth to add to the richness. Fry some
shalot in butter, and dredge-in flour enough to thicken the gravy: stir this
into the browning, and give it one or two boils; skim it carefully, and then put
in the head; pat in also a pint of Madeira wine, and simmer till the meat is
quite tender. About ten minutes before you serve, put in some basil, taragon,
chives, parsley, Cayenne pepper, and salt, to your taste; also two spoonfuls of
mushroom-ketchup, and one of soy. Squeeze the juice of a lemon into the tureen,
and pour the soup upon it. Forcemeat-balls, and small eggs.
A cheaper way.-Prepare half a calf's-head, without the skin, as above: when the
meat is cut off, break the bones, and put them into a saucepan with some gravy
made of beef and veal bones, and seasoned with fried onions, herbs, mace, and
pepper. Have ready two or three ox-palates boiled so tender as to blanch, and
cut into small pieces; to which a cow-heel, likewise cut into pieces, is a great
improvement. Brown some butter, flour, and onion, and pour the gravy to it; then
add the meats as above, and slew. Half a pint of sherry, an anchovy, two
spoonfuls of walnut-ketchup, the same of
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