To bake a calf's head is a traditional British recipe, based on Hannah Glasse's recipe of 1747, for a classic dish of a calf's head roasted with stewing beef and herbs that's served with a sauce made of the brains (or sausage meat) and the peeled tongue. The full recipe is presented here and I hope you enjoy this classic British version of: To bake a calf's head.
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To bake a calf's head.
TAKE the head, pick it and waſh it very clean ; take an earthen diſh large enough to lay the head on, rub a little piece of butter all over the diſh, then lay ſome long iron ſkewers acroſs the top of the diſh, and lay the head on them ; ſkewer up the meat in the middle that id don't lie on the diſh, then grate ſome nutmeg all over it, a few ſweet herbs ſhred ſmall, ſome crumbs of bread, a little lemon-peel cut fine, and then flour it all over : ſtick pieces of butter in the eyes and al over the head, and flour it again. Let it be well baked, and of a fine brown ; you may throw a little pepper and ſalt over it, and put into the diſh a piece of beef cut ſmall, a bundle of ſweet-herbs, an onion, ſome whole pepper, a blade of mace, two cloves, a pint of water, and boil the brains with ſome ſage. When the head is enough, lay it on a diſh, and ſet it to the fire to keep warm, then ſtir all together in the diſh, and boil in a ſauce-pan ; ſtrain it off, put it into the ſauce-pan again, add a piece of butter rolled in flour, and the ſage in the brains chopped fine, a ſpoonful of catchup, and two ſpoonfuls of red wine ; boil them together, take the brains, beat them well, and mix them with the ſauce : pour it into the diſh, and ſend it to table. You muſt bake the tongue with the head, and don't cut it out. It will lie the handſomer in the diſh.
Modern Redaction
Ingredients
1 calf's head (with the brains removed) [or two veal breasts]
freshly-grated nutmeg, to taste
4 tbsp sweet herbs, finely chopped
100g breadcrumbs
2 tbsp finely-grated lemon zest
plain flour for dusting
70g butter
salt and freshly-ground black pepper, to taste
500g stewing beef, cut into pieces
1 bunch of sweet herbs, securely tied
1 onion, halved
1 tsp black peppercorns
1 blade of mace
2 cloves
600ml water
1 calf brain (or 300g sausage meat)
2 sprigs of sage
2 tbsp butter mixed to a paste with 2 tsp plain flour
1 tbsp ketchup
2 tbsp red wine
Method:
Wash the head well, take out the brains then wash the head again. If you are using veal breasts, then trim the breasts neatly then sew together with the flesh side outwards.
Place the head (or breasts) on a rack then season with the nutmeg and herbs. Mix together the breadcrumbs and lemon zest and scatter over the head. Dust with the flour then dot the butter all over the head and dust with flour once more. Season with salt and black pepper.
Add the stewing beef, sweet herbs, onions, black pepper, mace, cloves and water in the roasting tin then set the rack on top and transfer to an oven pre-heated to 200°C. Roast for 20 minutes then reduce the oven temperature to 180°C and roast for a further 2 hours or until the meats are cooked through and the head is nicely golden.
In the meantime, bring a pan of water to a boil, add the brains (or sausage meat) and sage and cook for about 40 minutes, or until done through. When the head is ready, remove from the oven and set aside to keep warm. Strain the contents of the roasting tin into a saucepan and make up with 300ml water. Bring to a simmer then chop the brains finely and add to the pan with the sage.
Work in the flour and butter roux, a small piece at a time, then add the ketchup and red wine. Bring back to a simmer and cook until thickened. Turn the sauce into a serving dish. remove the tongue from the head and skin it then arrange the head and tongue in the dish and serve.
