Boiled Calf's Head without Skin is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of a flayed calf's head that's boiled until tender served with the calf's brains mixed with parsley and the calf's tongue. The full recipe is presented here and I hope you enjoy this classic British version of: Boiled Calf's Head without Skin.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
BOILED CALF'S HEAD (without the Skin).
877. INGREDIENTS.—Calf's head, water, a little salt, 4 tablespoonfuls of melted butter, 1 tablespoonful of minced parsley, pepper and salt to taste, 1 tablespoonful of lemon-juice.
Mode.—After the head has been thoroughly cleaned, and the brains removed, soak it in warm water to blanch it. Lay the brains also into warm water to soak, and let them remain for about an hour. Put the head into a stewpan, with sufficient cold water to cover it, and when it boils, add a little salt; take off every particle of scum as it rises, and boil the head until perfectly tender. Boil the brains, chop them, and mix with them melted butter, minced parsley, pepper, salt, and lemon-juice in the above proportion. Take up the head, skin the tongue, and put it on a small dish with the brains round it. Have ready some parsley and butter, smother the head with it, and the remainder send to table in a tureen. Bacon, ham, pickled pork, or a pig's cheek, are indispensable with calf's head. The brains are sometimes chopped with hard-boiled eggs, and mixed with a little Béchamel or white sauce.
Time.—From 1-1/2 to 2-1/4 hours.
Average cost, according to the season, from 3s. to 5s.
Sufficient for 6 or 7 persons.
Seasonable from March to October.
Note.—The liquor in which the head was boiled should be saved: it makes excellent soup, and will be found a nice addition to gravies, &c. Half a calf's head is as frequently served as a whole one, it being a more convenient-sized joint for a small family. It is cooked in the same manner, and served with the same sauces, as in the preceding recipe.
Modern Redaction
Ingredients:
1 calf's head
salt, to taste
4 tbsp butter, melted
1 tbsp parsley, minced
salt and freshly-ground black pepper, to taste
1 tbsp lemon juice
Method:
Clean the head and remove the skin. Take out the brains and soak them in warm water then place the head in hot water and blanch for 5 minutes.
Place the head in a large stewing pan, cover with cold water and bring to a boil. When it boils, add a little salt then take off any scum as it rises to the surface. Continue boiling the head for about 150 minutes, or until completely tender.
When the head is nearly done, place the brains in a pan, boil in water then remove the membranes, chop and mix with the melted butter and 2 tbsp minced parsley. Season to taste with salt and black pepper then stir in the lemon juice.
Remove the head from the pan then take out the tongue and skin it. Place this on a serving dish and surround with the brain mixture. Place the head on a serving dish, cover with parsley and butter and serve accompanied by the tongue and brain mixture and a tureen of parsley and butter sauce.
