Time: Altogether 1-1/2 hour.

Seasonable from March to October.

  1. The remains of a cold boiled calf's head
  2. 1 quart of the liquor in which it was boiled
  3. a faggot of savoury herbs
  4. 1 onion
  5. 1 carrot
  6. a strip of lemon-peel
  7. 2 blades of pounded mace
  8. salt and white pepper to taste
  9. salt and white pepper to taste
  10. a very little cayenne
  11. rather more than 2 tablespoonfuls of sherry
  12. 1 tablespoonful of lemon-juice
  13. 1 tablespoonful of mushroom ketchup
  14. forcemeat balls
  • Cut the meat into neat slices
  • Put the bones and trimmings into a stewpan with the above proportion of liquor that the head was boiled in
  • Add a bunch of savoury herbs, 1 onion, 1 carrot, a strip of lemon-peel, and 2 blades of pounded mace
  • Let these boil for 1 hour, or until the gravy is reduced nearly half
  • Strain it into a clean stewpan
  • Thicken it with a little butter and flour
  • Add a flavouring of sherry, lemon-juice, and ketchup, in the above proportion
  • Season with pepper, salt, and a little cayenne
  • Put in the meat, let it gradually warm through, but not boil more than two or three minutes
  • Garnish the dish with forcemeat balls and pieces of bacon rolled and toasted, placed alternately
  • Send it to table very hot

  • Source: The Book of Household Management by Isabella Beeton (1859)

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