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TO HASH A CALF'S HEAD

9 ingredients 4 steps internet_archive
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Estimated Nutrition (whole recipe, rough)

122
Calories
6g
Protein
6g
Fat
4g
Carbs

Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.

What these numbers assume — 5 portions →
Ingredient Portion assumed kcal
Egg 1 large egg (50g) 78
Wine 2 tbsp cooking wine (30ml) 25
Nutmeg 1 tsp ground (2.2g) 12
Clove 1 tsp ground (2g) 7
Salt 1 tsp (6g) 0
Mace not in our table 0

Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.

Ingredients

  • a pint of good gravy
  • a pint of white wine
  • three quarters of a pint of good gravy
  • two anchovies
  • two eggs well beaten
  • nutmeg
  • cloves
  • mace
  • salt

Directions

1

BoiiTthe head till the meat is almost enough for eat- ing; then cut it in thin slices, take three quarters of a pint of good gravy, and add half a pint of white wine, half a nutmeg, two anchovies, a sm^all onion stuck with cloves, and a little mace; boil these up in the liquor for a quarter of an hour, then strain it and boil it up again; put in the meat, with salt to your taste, let it stew a little, and if you choose it, you may add some sweetbreads, and make some forcemeat balls with veal; mix the brains with the yelks of eggs and fry them to lay for a garnish. When the head is ready to be sent in, stir in a bit of butter.

2

TO BAKE A CALF'S HEAD. DIVIDE the calf's head, wash it clean, and having the yelks of two eggs well beaten, wash the outside of the head all over with them* and on that strew raspings of bread sifted, pepper, salt, nutmeg and mace powdered; also, the brains cut in pieces and flipped in thick butter, then cover the head with bits of butter, pour into the pan some white wine and water, with as much gravy, and cover it close. Let it be baked in a quick oven, and when it is served up, pour on some strong gravy, arid garnish with slices

3

THE VIRGINIA HOUSEWIFE. 43

4

of lemon, red beet root pickled, fried oysters and fried bread.

By Randolph, Mary, 1762-1828 · Recipe sourced from internet_archive

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