Potted Calf's Head

Preparation info

    • Difficulty


Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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Boil a calf's head or half a beef's head with a cow-heel until very tender. When done, pick out all the bones and chop the meat and tendons very fine; strain the liquor they were boiled in, and set it away to cool; skim off the fat and pour the jelly over the meat. Season with a teaspoonful of black pepper, salt, and thyme, powdered; boil all together for a few minutes, and pour into bowls or jelly moulds. Serve with parsley. Add a little garlic if the flavor is liked.