To hash a Calves Head

Preparation info

  • Difficulty


Appears in

The Accomplisht Cook

By Robert May

Published 1660

  • About


Take a calves-head, boil it tender, and let it be through cold, then take one half and broil or roast it, do it very white and fair, then take the other half and slice it into thin slices, fry it with clarified butter fine and white, then put it in a dish a stewing with some sweet herbs, as rosemary, tyme, savory, salt, some white-wine or claret, some good roast mutton gravy, a little pepper and nutmeg; then take the tongue being ready boil’d, and a boil’d piece of interlarded bacon, slice it into thin slices, and fry it in a batter made of flower, eggs, nutmeg, cream, salt, and sweet herbs chopped small, dip the tongue & bacon into the batter, then fry them & keep them warm till dinner time, season the brains with nutmegs, sweet herbs minced small, salt, and the yolks of three or four raw eggs, mince all together, and fry them in spoonfuls, keep them warm, then the stewed meat being ready dish it, and lay the broild side of the head on the stewed side, then garnish the dish with the fried meats, some slices of oranges, and run it over with beaten butter and juyce of oranges.