Calves Recipes, Calf Recipes
Recipes for calves heads, brains, and liver.
Calves Liver Recipe
Slice the liver a ¼ of an inch thick; pour hot water over
it and allow it to remain for a couple of minutes to clear it from blood; then
dry it in a cloth. Take a pound of bacon, or as much as you require,
and cut the same number of thin slices as you have of liver; fry
the bacon to a lovely crisp; remove it and keep it hot; then fry
the liver in the same pan, having first seasoned it with
salt and pepper and dredged in a bit of flour; lay it in the hot bacon
fat and fry it a lovely brown. Serve it with a slice of bacon on the
top of each slice of liver.
If you want some gravy with it, pour off most of the fat from the
frying pan, put in about two ounces of butter, a tablespoon of
flour well rubbed in, add a cup of water, salt and pepper,
boil it once and serve in a gravy boat.
Alternatively cut the liver in lovely thin slices, pour boiling water
over it and allow it to stand about five minutes; then drain and put
in a dripping pan with three or four thin slices of salt pork or
bacon; salt and pepper and put in the oven, letting it cook until
properly finished, then serve with a cream or milk gravy poured over
Calf's liver and bacon are very good broiled after cutting each
in thin slices. Season with butter, salt and pepper.
Baked Calves Head Recipe
Boil a calves head (after having cleaned it) until tender, then
split the head in half, and keep the best half (bone it if you like); cut
the meat from the other in uniform pieces, the size of an oyster;
put bits of butter, the size of a nutmeg, all over the best half
of the head; sprinkle pepper over it, and dredge on flour until
it looks white, then set it on a trivet or muffin rings
in a dripping pan; add a cup of water into the pan, and set it in
a hot oven; turn it that it may brown evenly; baste once or twice.
While this is cooking, dip the prepared pieces of the head in wheat
flour or batter, and fry in hot lard or beef drippings a delicate
brown; season with salt and pepper and slices of lemon, if liked.
When the roast is finished put it on a hot dish, lay the fried pieces
around it, and cover it with a tin cover; put the gravy from the
dripping pan into the pan in which the pieces were fried, with the
slices of lemon, and a tablespoon of browned flour, and, if necessary,
a bit of hot water. Let it Boil once, and strain it into a gravy
boat, and serve with the meat.
Calf's Head Cheese
Boil a calf's head in water enough to cover it, until the meat
leaves the bones; then take it with a skimmer into a wooden bowl
or tray; take from it every particle of bone; chop it small; season
with salt and pepper, a heaping tablespoon of salt and a teaspoon
of pepper will be sufficient; if liked, add a tablespoon of finely
chopped sweet herbs; lay in a cloth in a colander, put the minced up
meat into it, then fold the cloth closely over it, lay a plate over,
and on it a gentle weight. When cold it can be sliced thin for supper
or sandwiches. Spread each slice with made mustard.
Calf Brain Cutlets
Well wash the brains and soak them in cold water until white. Parboil
them until tender in a small saucepan for aprrox. a ¼ of an
hour; then properly drain them and place them on a board. Divide
them into small pieces with a knife. Dip each piece into flour,
and then roll them in egg and bread crumbs, and fry them in butter
or well-clarified drippings. Serve very hot with gravy. Another
way of doing brains is to prepare them as above, and then stew them
gently in rich stock, like stewed sweetbreads. They are also lovely
plainly boiled and served with parsley and butter sauce.
Boiled Calves Head Recipe
Put the head into boiling water and allow it to remain about five minutes;
remove it, hold it by the ear, and with the back of the knife
scrape off the hair (should it not come off easily dip the head
again in boiling water.) When perfectly clean take out the
eyes, cut off the ears and remove the brain, which soak for an hour
in warm water. Put the head to soak in hot water a couple of minutes to
make it look white, and then have ready a stew pan, into which lay
the head; cover it with cold water and bring it gradually to boil.
Remove the scum and add a bit of salt, which increases it and causes
it to rise to the top.
Simmer it very gently from two and a half to three hours, or until
the bones will slip out easily, and when nearly finished, boil the brains
fifteen or twenty minutes; skin and chop them (not too finely),
add a tablespoon of minced up parsley which has been previously
scalded; also a pinch of pepper, salt; then stir into this four
tablespoons of melted butter; set it on the back of the range
to keep it hot. When the head is finished, take it up and drain very
dry. Score the top and rub it over with melted butter; dredge it
with flour and set it in the oven to brown.
When you serve the head, have it accompanied with a gravy boat
of melted butter and minced up parsley.