Transcribe
Translate
Anne Bayne booke [of recipes] circa 1700
Page 94
More information
digital collection
archival collection guide
transcription tips
(94) To hash a Calves head Take 2 calfes heads & let them lay in water 2 or 3 houres. then take out the braines & keepe them raw then set on the heads to boile. & when they are pretty tender take them up. boile with them a bunch of sweet herbs & an onion. keepe halfe of one of the best heads [mick?] it & dridge it & lay it before the fire to broile & baist it. then cut the rest into little thin peices. the tongue & all put into your stew pan. & take the broth it was boiled in. & strain into it as much as will cover it. & put to it a raw onion a little mace & 2 Anchovies. let it stew very well & when it is enough. take it of the fire & put to it 2 or 3 spoonfulls of white wine & a lump of butter. shake it well together & power it on to your dish but have ready some of your forct balls fryed & cakes of braines which must be done thus. take your raw braines & wash them very cleane & take out all the bloody strings & chop them well with a knife. then put them into a pot with a little salt a little grated nutmeg 2 Egg yolks & whites bet altogether & a little wheat flower & drop them in little cakes like frutters. & lay your broiled halfe in the midle of the dish. & power your hasht meat about it. & the balls & cakes upon it & garnish it with what pickles you have. when you lay your head to broile doe it with the yolk of an Egg & a little parsely & time small shred
Saving...
prev
next
(94) To hash a Calves head Take 2 calfes heads & let them lay in water 2 or 3 houres. then take out the braines & keepe them raw then set on the heads to boile. & when they are pretty tender take them up. boile with them a bunch of sweet herbs & an onion. keepe halfe of one of the best heads [mick?] it & dridge it & lay it before the fire to broile & baist it. then cut the rest into little thin peices. the tongue & all put into your stew pan. & take the broth it was boiled in. & strain into it as much as will cover it. & put to it a raw onion a little mace & 2 Anchovies. let it stew very well & when it is enough. take it of the fire & put to it 2 or 3 spoonfulls of white wine & a lump of butter. shake it well together & power it on to your dish but have ready some of your forct balls fryed & cakes of braines which must be done thus. take your raw braines & wash them very cleane & take out all the bloody strings & chop them well with a knife. then put them into a pot with a little salt a little grated nutmeg 2 Egg yolks & whites bet altogether & a little wheat flower & drop them in little cakes like frutters. & lay your broiled halfe in the midle of the dish. & power your hasht meat about it. & the balls & cakes upon it & garnish it with what pickles you have. when you lay your head to broile doe it with the yolk of an Egg & a little parsely & time small shred
Szathmary Culinary Manuscripts and Cookbooks
sidebar