A Calf’s Head Surprise

Preparation info

  • Difficulty

    Easy

Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About

Method

You must bone it, but not split it, cleanse it well, fill it with a Ragoo (in the Form it was before) made thus: Take two Sweetbreads, each Sweetbread being cut into eight Pieces, an Ox’s Palate boil’d tender and cut in little Pieces, some Cocks Combs, half an Ounce of Truffles and Morels, some Mushrooms, some Artichoke Bottoms and Asparagus Tops; stew all these in Half a Pint of good Gravy, season it with two or three Blades of Mace, four Cloves, Half a Nutmeg, a very little Pepper, and some Salt, pound all these together, and put them into the Ragoo; when it has stew’d about Half an Hour, take the Yolks of three Eggs beat up with two Spoonfuls of Cream and two of White Wine, put it to the Ragoo, keep it stirring one Way for fear of turning, and stir in a Piece of Butter rolled in Flour; when it is very thick and smooth fill the Head, make a Force-Meat with Half a Pound of Veal, Half a Pound of Beef Sewet, as much Crumbs of Bread, a few Sweet Herbs, a little Lemon-peel, and some Pepper, Salt, and Mace, all beat fine together in a Marble Mortar; mix it up with two Eggs, make a few Balls (about twenty) put them into the Ragoo in the Head, then fasten the Head with fine Wooden Skewers, lay the Force-Meat over the Head, do it over with the Yolks of two Eggs, and send it to the Oven to bake. It will take about two Hours baking. You must: lay Pieces of Butter all over the Head, and then flour it. When it is baked enough lay it in your Dish, and have a Pint of good fry’d Gravy. If there is any Gravy in the Dish the Head was baked in, put it to the other Gravy, and boil it up; pour it into your Dish, and Garnish with Lemon. You may throw some Mushrooms over the Head.