Boiled Calf's Head with Skin is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of a calf's head that's scraped free of hair, boiled and baked coated with breadcrumbs before being served with the calf's brains mixed with parsley. The full recipe is presented here and I hope you enjoy this classic British version of: Boiled Calf's Head with 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 (with the Skin on).
876. INGREDIENTS.—Calf's head, boiling water, bread crumbs, 1 large bunch of parsley, butter, white pepper and salt to taste, 4 tablespoonfuls of melted butter, 1 tablespoonful of lemon-juice, 2 or 3 grains of cayenne.
Mode.—Put the head into boiling water, and let it remain by the side of the fire for 3 or 4 minutes; take it out, hold it by the ear, and with the back of a knife, scrape off the hair (should it not come off easily, dip the head again into boiling water). When perfectly clean, take the eyes out, cut off the ears, and remove the brain, which soak for an hour in warm water. Put the head into hot water to soak for a few minutes, to make it look white, and then have ready a stewpan, into which lay the head; cover it with cold water, and bring it gradually to boil. Remove the scum, and add a little salt, which assists to throw it up. Simmer it very gently from 2-1/2 to 3 hours, and when nearly done, boil the brains for 1/4 hour; skin and chop them, not too finely, and add a tablespoonful of minced parsley which has been previously scalded. Season with pepper and salt, and stir the brains, parsley, &c., into about 4 tablespoonfuls of melted butter; add the lemon-juice and cayenne, and keep these hot by the side of the fire. Take up the head, cut out the tongue, skin it, put it on a small dish with the brains round it; sprinkle over the head a few bread crumbs mixed with a little minced parsley; brown these before the fire, and serve with a tureen of parsley and butter, and either boiled bacon, ham, or pickled pork as an accompaniment.
Time.—2-1/2 to 3 hours.
Average cost, according to the season, from 3s. to 7s. 6d.
Sufficient for 8 or 9 persons.
Seasonable from March to October.
Modern Redaction
Ingredients:
1 calf's head
breadcrumbs
1 large bunch of parsley
butter
salt and freshly-ground white pepper, to taste
4 tbsp butter, melted
1 tbsp lemon juice
3 pinches of cayenne pepper
Method:
Bring a large pan of water to a boil. Add the calf's head and scald for 4 minutes. At this point, remove the head and, holding it by the ear, use the back of a knife to scrape off the hair (as soon as it becomes difficult to remove the hair, dip the head back in the boiling water).
When the heat is completely devoid of hear, take out the eyes, cut off the ears then remove the brain (set this to soak in warm water for 30 minutes). Place the prepared head in hot water to soak for about 5 minutes (this will blanch it) then transfer the head to a large stew pan.
Cover the head with cold water and gently bring to a boil. Skim off any scum from the surface then season with a little salt. Reduce to a gentle simmer, cover and cook for about 150 minutes, or until tender.
When the head is nearly done, place the brain in a pan and boil for 15 minutes. Take off any membranes from the brains and chop them coarsely. To this add a tablespoon of minced parsley (which should have been scalded beforehand). Season with salt and white pepper then stir in the melted butter, along with the lemon juice and cayenne pepper.
Brown the mixture in a frying pan then place in a dish. In the meantime, remove the calf's head from the pan, pat dry then sprinkle over the top a few tablespoons of breadcrumbs mixed with minced parsley. Place in an oven pre-heated to 200°C and roast for about 10 minutes, or until lightly coloured.
Serve the head accompanied by the brain mixture and a tureen of parsley and butter sauce.
