Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1920-03-25
Tmious Methods Of Preparing
and Serving This Delicacy
Are Handed Down From
DAYS of Long Ago
10 MRS. NJ. A. WILSON


>c.,,.iobt, 1925. BY Mrs. NJ. A. Wilson. All
't"N rights rcScrvcdD
DEOIIESTS for methods of cooking
Nca,yes' heads in various styles have
,od mo 10 seek from daughter Of an
o,d Colonial dame some Of We olde tyne
recipes for this dclectable dish of long
ogo.
Calls Head Turtle Fashion
Have butcher split head. and upon
,,coiying IL wash thoroughly clean, re-
moving tongue and brains: place tongue
and brains in cold water. Now place
the colf's head in large pan. scald with
Toilnr water, place in large kettle,
cover with cold water and add
One toogot soup herbs;
One teaspoon thyme,
One ban leaf,
Three. quarters cup finely chopped
onious. tied in checsecloh bag.
Bring to boil, simmer slowly until
,.eat on head is tender. remove head and
bag with seasoning, strain the stock.
Place in frying pan
One.haU cup of shortening.
One aud onc-hdIf cups of -four.
stir TO blend and cook until deep
mahogany brown: add to the stock.
beating in we'll to blend il part ot
stock IL added slowly 1t will not lump !;
now add
Ono tablespoon kitchen bouquet.
Gut meat from head in small pieces
pnd season with salt and pepper and
ono. half of lemon cut in tiny pieces.
Juice of one lemon; bring to boiling
point slowly and serve.
Serve tongue and brains for luncheon
or with the head.
Calls Head a Ia Mode
Have butcher prepare head remove
tongue and brains; scald head; place In
saucepan and add
The tongue,
Three quarts boiling water,
Five onions (tohole) cith Glove stuck
IN each onion, 3
One teaspoon thyme.
Cook slowly until head is tender.
Ihicken gravy with cornstarch and add
One tablespoon kitchen bouquet,
Ttoo teaspoons salt,
One teaspoon phite pepper.
Serve with triangles Of toast and
boiled beets for garnish.
Calls Head Cheese
Prepare head place in saucepan and
add the tongue and
Three onions,
One teaspoon thvme,
One halt teaspoon street. marjordm,
Tp0 quarts cold Udter.
Bring to boil and cook very slowly
until meat leaves bones. Turn the bowl
and remove head strain the liquid into
saucepan and boil to reduce one half.
Now remove the meat from bones and
chop fine; add
Three tablespoons finely minced pdrs-
ley
Ttco teaspoons sat.
One teaspoon pGP'i6d.
One-half teaspoon Whtc pepper,
Grated riad of onc-hat lemon. =.
and the reduced liquid. Mix well and
tnrn in china bowl mold. The head
choose Is. delicious and may be served
cold for luncheon or supper or rcheated
aud served on toast for hot dish.
Head Mince
Prepare and cook head as for head
cheese: reduce the stock and add
bnc fnbieSpOOn Kitchen bouquet,
One teaspoon onion cGtrdct,
TwO teaspoons Sdlt,
One teaspoon pGpriEo.
Onc.h0U teaspoon Thitc pepper.
Mix and turn with china bowl to
mold. This mincc can be served on
salad, with mayonnaise dressing, for
lunch.
To Prepare the Mince
Remove meat from bones; mince fine
place in bowl and add
One teaspoon onion Crtr0ct.
Ono quarter tcasl oon garlic extract,
TTo teaspoons salt,
One teaspoon pepper.
Mold into CroQucttCs; roll in flour,
DIP in beaten egg, then in fine crumbs.
Fry golden brown in hot fat. Serve
with garniSh Of watercrcss with tartar
sauce.