Hashed Calf’s Head with Mushrooms

Tête de Veau hachée aux Champignons

Method

Cut up one or two peeled onions in tiny dice shapes, put them into a stewpan with two ounces of butter and fry till a nice golden colour, then add the juice of one large lemon, half a wineglass of sherry or white wine, and the liquor from a tin of button mushrooms, reduce to a creamy consistence, then add three quarters of a pint of brown sauce, half an ounce of glaze, and re-boil. Cut up some calf’s head that has been left from a previous meal, boil it up in the sauce and simmer gently on the side of the stove for about fifteen to twenty minutes, then dish up in a pile, pour the sauce over and garnish round with little croûtons of fried bread and sliced button mushrooms sprinkled all over. The mushrooms should be warmed in the tin in the bain marie with a little of the liquor from the pan or a little light stock. Serve for luncheon or dinner dish.

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