Ingredients:
Calf's
head, calf's liver, bacon, suet, truffles, almonds, olives, calf's brains,
capers, spice, coriander seeds, herbs, ham, stock.
Preparation:
- Boil half a calf's head,
bone it and fill it with a stuffing made of four ounces of calf's liver,
well chopped up and pounded in a mortar; two ounces of bacon, one ounce
of suet, three truffles, six almonds, three olives, six
coriander seeds, six capers, the calf's brains, a pinch of spice and a
teaspoonful of chopped herbs.
- Roll up the head, tie it up and put it into
a stewpan with some bits of
bacon, ham, and very good
stock, and stew it slowly.
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