To Hash a Calf’s Head White

Rate this recipe

Preparation info

    • Difficulty

      Easy

Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About

Method

Take Half a Pint of Gravy, a large wine-glass of White Wine, a little beaten Mace, a little Nutmeg, and a little Salt; throw into your Hash a few Mushrooms, a few Truffles and Morels first parboil’d, a few Artichoke Bottoms and Asparagus Tops, if you have them, a good Piece of Butter rolled in Flour, the Yolks of two Eggs, Half a Pint of Cream, and one Spoonful of mushroom-catchup; stir all together very carefully till it is of a fine Thickness, then pour it into your Dish, and lay the other Half of the Head, as before mention’d, in the Middle, and garnish it as before directed, with fry’d Oysters, Brains, Lemon, and Force-Meat Balls fry’d.