Hashed Calf’s Head (Remove)

Preparation info
    • Difficulty


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By Eliza Acton

Published 1845

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  • Rich gravy, 1 quart
  • flesh of calf’s head, full lb.
  • wine, and Other seasonings, as for


When the whole of this dish has to be prepared, make for it a quart of stock, and proceed in all else as directed for mock turtle soup; but after the head has been parboiled, cut down a full pound and a half of it for the hash, and slice it small and thick, instead of dividing it into dice. Make the brains into cakes, and gar