Name: To Roast a Calf'S Head
Cuisine: American Southern
Ingredients: undefined calf's head; undefined veal; undefined suet; undefined sage; undefined shred fine parsley; undefined salt; undefined yelks eggs; undefined slices bacon; undefined strong gravy; undefined oysters; undefined mushrooms; undefined capers; undefined white wine

1

Wash and pick the head very nicely; having taken out the brains and tongue, prepare a good quantity of forced meat, with veal and suet well seasoned; fill the hole of the head with this forced meat, skewer and tie it together upon the spit, and roast it for an hour and a half.
2

Beat up the brains with a little sage and parsley shred fine, a little salt, and the yelks of two or three eggs; boil the tongue, peel, and cut it into large dice, fry that with the brains, also some of the forced meat made up into balls, and slices of bacon.
3

Let the sauce be strong gravy, with oysters, mushrooms, capers, and a little white wine thickened.

To Roast a Calf'S Head

Original Recipe

Ingredients

Instructions