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Calf's Head

 

Miss Beecher’s Domestic Receipt-Book
Catharine E. Beecher (1846)
 

Take out the brains and boil the head, feet, and lights, in salted water, just enough to cover them, about two hours.

When they have boiled nearly an hour and a half, tie the brains in a cloth and put them in to boil with the rest.

They should be skinned, and soaked half an hour in cold water.

When the two hours have expired, take up the whole, and mash the brains fine, and season them with bread crumbs, pepper, salt, and a glass of Port or Claret, and use them for sauce.

Let the liquor remain for a soup the next day. It serves more handsomely to remove all the bones.

 

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