Some Trivial Info

[Linda Anderson]

I was curious about the braised calf's head in claret. Here is a recipe I found on Archives.org from The St. James Cookery Book for Braised Calf's Head.

"First remove the veins, clean thoroughly, and cook for five minutes. Again wash the head and put it into a saucepan well covered with water, and boil it until you can remove the flesh from the bone. Then remove all the bone, roll the tongue inside, leave the ears outside, place it in the saucepan in the liquor in which it has been boiled and allow it to simmer in the oven for two hours. Do not put the lid on the saucepan. Thicken the gravy, which has now become a rich brown. Make some cakes of the brains with a little chopped parsley, breadcrumbs, yolk of an egg, and a little cream. Fry them and garnish the dish with them, also some button mushrooms cooked apart; add lemon in slices."

Just add some claret sauce for the finishing touch.