Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
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
- two tablespoonfuls of vinegar
- a sprig of parsley
- twelve peppercorns
- one bay-leaf
- one onion
- one carrot
- four separate dishes can be made from one head
- one head
- vinegar
- parsley
Directions
Have the head split open, and the gristle about the nose and eyes, and the eyes and ears, removed by the butcher. Wash thoroughly the head; remove the tongue and brains; parboil the brains, and set them aside with the tongue to use on another occasion (see page 307). Blanch the head by putting it into cold water; when it comes to the boiling point, pour off the hot water, and cover it with cold water. When cold, rub it with lemon. Put it into boiling water, enough to cover it; add two tablespoonfuls of vinegar or white wine, twelve peppercorns, one bay-leaf, one onion, one carrot, and a sprig of parsley. Cover the pot, and let boil for two hours, or until tender, but not ready to fall apart. When done, take out the bones carefully, and lay the meat on a baking dish in compact shape. Rub over the top with egg, sprinkle it with bread crumbs and bits of butter, and set in the oven to brown. Serve with it a Poulette or an Allemande sauce.
Put any of the meat left over after being served in this manner into a mold; fill it up with water in which the head was boiled; season to taste. This will make a jellied meat very good to use with salad.
The water from the pot will make a good soup. (See mock turtle soup.) Four separate dishes can be made from one head, viz.: boiled calf's head, cold jellied calf's head, mock turtle soup, tongue and brains, with white, Poulette, or Vinaigrette sauce.