Boiled Calf’s Head
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United Kingdom
Known as a British recipe, with similar versions prepared across other nations.
Ingredients 3 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- ( Tete de Veau d I'Anglaise.) Cleanse the half or whole of a calf’s head as in the recipe for ‘ Calf’s Head en Tortue,’ then by means of a small pointed knife remove all the bone from tjip head and remove the brains ;
- when the bone has been removed roll up the head lengthwise in the form of a galantine, then fasten it up in a clean buttered cloth and bind it with a piece of tape to keep it in good shape, put it into a saucepan with enough cold water to cover it, one tablespoonful of salt and a good plateful of raw cleaned vegetables ;
- bring to the boil, then skim and cover the pan over with the lid and let it continue boiling for three and a half to four hours according to the size, then take up, remove the cloth, and place the head on a hot dish and serve over it good parsley sauce in -which put the calf’s brains -which have been blanched and cut up in little dice shapes, crimp the ear by cutting it with the scissors, arrange the tongue, which has been skinned, on the side of the head, and serve very hot.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board
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Slotted spoon