Hashed Calf’s Head (Remove) from Modern Cookery for Private Families by Eliza Acton
When the whole of this dish has to be prepared, make for it a quart of stock, and proceed in all else as directed for mock turtle soup; but after the head has been parboiled, cut down a full pound ...
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Cooking tools:
- Stockpot
- Pot
- Chef's knife
- Cutting board
- Mixing bowl
- Skillet
- Ladle
- Slotted spoon
- Stove
Ingredients
- wine, and Other seasonings, as for mock turtle soup.
- Rich gravy, 1 quart
- flesh of calf’s head, full 1½ lb.
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