Читать книгу Good Things in England - A Practical Cookery Book for Everyday Use, Containing Traditional and Regional Recipes Suited to Modern Tastes - Florence White - Страница 108

1.Take a calf’s head with the skin on.

2.Scald the hair off with boiling soft water.

3.Boil it sufficiently in enough water to cover it, long enough to take out the bones (about 2 hours).

4.When boned, boil it about 1/4 of an hour.

5.Then lay it flat on a board.

6.Then take chopped sweet herbs, boned and chopped anchovies and a little lemon peel shredded small.

7.Mix them to your taste with a little salt and spice.

8.Strew it all over the inside of the head.

9.Then roll it up very close in a cloth like other collared meat.

10.Tie it up securely.

11.Boil it but 1 hour.

N.B.— Must be kept in common pickle which must be renewed upon occasion and it will keep a quarter of a year. [But it can be eaten at once without being put in pickle. In this case the cloth should be taken off whilst hot and the collar rolled up in it again very tightly, and left on until the brawn is cold. It may be pressed till cold between 2 dishes.]