To Roast a Calf’s Head

Name: To Roast a Calf’s Head
Cuisine: United States
Ingredients: salt; egg yelks; eggs; calf tongue; calf brain; sage; parsley; shred fine; capers; white wine; calf peel; bacon; oysters; mushrooms; meat; calf tongue; suet; veal; calf brain; calf head

Preparation info

Difficulty
Easy

Appears in

The Virginia Housewife

By Mary Randolph

Published 1824

About

Method

Wash and pick the head very nicely; having taken out the brains and tongue, prepare a good quantity of forced meat, with