Calf's Head à la Maître d'Hôtel is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of the remains of a collared calf's head warmed in Maître d'Hôtel sauce. The full recipe is presented here and I hope you enjoy this classic British version of: Calf's Head à la Maître d'Hôtel.
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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
CALF'S HEAD a la Maitre d'Hotel.
864. INGREDIENTS.—The remains of a cold calf's head, rather more than 1/2 pint of Maitre d'hôtel sauce No. 466.
Mode.—Make the sauce by recipe No. 466, and have it sufficiently thick that it may nicely cover the meat; remove the bones from the head, and cut the meat into neat slices. When the sauce is ready, lay in the meat; let it gradually warm through, and, after it boils up, let it simmer very gently for 5 minutes, and serve.
Time.—Rather more than 1-1/2 hour.
Average cost, exclusive of the meat, 1s. 2d.
Seasonable from March to October.
Modern Redaction
I would suggest using a collared calf's head for this rather than a boiled calf's head, as this dish is more acceptable to modern sensibilities.
Prepare the Maitre d'hôtel sauce according to the recipe, ensuring that it is sufficiently thick to properly cover the meat.
Take the remains of the collared calf's head and cut the meat into neat slices. When the sauce is hot and thick add the meat and allow to gradually warm through.
Bring just to a boil then reduce to a simmer. Cook for 5 minutes and serve.
