The midland journal. (Rising Sun, Md.) 1885-1947, 1901-11-29
CALF'S HEAD PASTRY.
A Dish That Is Not Only Palatable
But Very Nutritious and
Inexpensive.

A calf's head is one of the most nutri-
tious pieces of meat to be had for the
price, but it requires considerable time
and care to prepare it as it ought to
be prepared. A most delicious pastry
eau be made of it--a pastry equal in
every way to the famous venison pas
try with which the Friar Tuck RECALLED
the king, says the New York Tribune.
The pastry of Calls head is made
in very much the same way as a ven
ison pastry. From the other half of
the head croquettes or a salad can be
made, as only half a head is neces-
sary for pastry. The tongue and the
brain may be used in the pastry, and
the croquettes are served separately
if the family is small.
A calf's head, in spite of the amount
of good meat it holds, seldom costs
more than 40 cents. 1t is sold in this
way instead of by the pound, on ac-
count of the large weight of bone. 1t
is generally freed from hair and the
eyes removed, but the skin is never re-
moved except by some ignorant butch
ers who do not understand how to pre-
pare it for market, The skin is valu-
able part of the head, and should never
be removed. AS soon as the head is cut
from the animal, wash it in cod water,
rub it well with powdered rosin, and
then dip it in boiling water for about
three minutes. This will generally
loosen the hairs so they can be easily
scraped off without injuring the skin.
After the skin is clean soak the head
in plenty of cold water, to remove the
blood. When sold in the markets a
calf's head is free from hair and needs
no cleaning. The only thing neces-
sary to do in that case is to plunge it
for a moment into boiling water and
| then rub it with coarse towel, to re-
move any hair that may be clinging to
1t. Begin In the center of the head
and cut down to the nostrils, Remove
the brains-for a dish by themselves
or for use In the pastry-and cut out
the tongue. Bone the side you will use
for the pastry and cut it into pieces,
| leaving the other half entire.
Mix two tablespoonfuls of -four with
a half cupful Of vine gar, and add slow.
| ly two eupfuls of cold water, stirring
oil the time. Add to this found ation
! one well seraped carrot, one onion
peeled, IS black peppereorns and q ta=
blespoonful of salt, Finally add the
pieces of calf's head, the tongue, the
bones and the other half of the head,
and let them. simmer slowly for three
hours. Skim the broth, put the tongue
and the pieces of calf's head on plate
together, and lay the other half of the
head in large stone pot, pouring the
broth over it, and set it away for use
later. If you do not intend to make the
pastry the same day, the pieces of ealf's
head also may be left in the broth to
cool until needed.
When you are ready to make the
pastry, skin the tongue and chop it int O
fine pieces, and cut the pieces of calls
head into suitable size. There should
be about quart with the chopped
tongue. Put two tablespoonfuls OF
butter into frying pan, add heaping
tablespoonful of -four and stir in a
pint of the stock in which the calf's
head was cooked. Let the mixture cook
moment; add teaspoonful of onion
juice and q teaspoonful of parsley, and
pour the mixture into O deep stone
ware pudding dish, putting small cup
in the center. Make pastry cover of
two cupfuls of flour in which large
teaspoonful of baking powder has been
esifted. Put In q eupful of butter, and
wet the pastry with ice water and roll
it out about an eighth of an inch thick,
Cover the pie and bake it in very hot
oven, so the crust will become crisp
and rich brown in color. Serve crisp
and white celery with this pastry,
Sometimes heaping tablespoonful OF
cooked ham Is chopped and scattered
through the pie before the cover is put
on and the pie baked.
Calls head may be served after it
is boiled as a dish by itself instead of
being made into pastry. 1t is served
with tomato sauce or poulette
sauce. Melt a teaspoonful of butter,
add tablespoonful of flour and then a
pint of the stock the calf's head was
cooked In. Let the sauce boil up, drain
it where it will not cook, and add the
yolks of two eggs mixed with little
of the hot mixture, the juice of a small
lemon and a teaspoonful of parsely.
The calf's head may also be pressed
cold in vinaigrette sauce.