Home › The Principles of Cookery › Calf's Head, Fried

Calf's Head, Fried

Cut the remains of a cold calf's head into pieces about an inch and a half wide. Lay them for three hours in a pickle made of two table-spoonfuls of lemon-juice, the same of white wine, salt, pepper, and powdered cinnamon. Take them out, drain them, and dip each piece into a batter. Fry them in boiling fat till they are a bright brown, and pile them in a pyramid on a hot dish. Time, ten minutes to fry. Probable cost, 6d. or 8d., without the wine.