Home › The Principles of Cookery › Calf's Head Ragout

Calf's Head Ragout

Boil a calf's head, and while the flesh is still firm, take it up, cut it into nice slices, about half an inch thick, and as large as possible. Dust these on both sides with flour, salt, and grated nutmeg. Have a saucepan ready, melt two ounces of butter in it, and fry the pieces of meat, and as each piece is lightly browned, put it into a stewpan. When all the pieces are fried, mix a table-spoonful of flour very smoothly with the butter left in the pan, and add gradually to this a breakfast-cupful of the liquid in which the head was first boiled, and a wine-glassful of sherry or Madeira. Season the liquor with the juice of half a lemon, and a little cayenne. When this sauce is quite smooth, pour it over the meat, and let all simmer together for about ten minutes. Arrange the meat nicely on a hot dish, and pour the sauce round it. Garnish either with brain cakes or toasted sippets. Time, to boil calf's head, one hour and a half. Sufficient for eight or nine persons.