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Calf's Head Cheese

A preserved meat product made from boiled calf's head, seasoned, and set in a cloth.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Pepper and mustard are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 15,430 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Calf's Head Cheese

Ingredients

Directions

Cook the head

  1. Boil the calf's head in enough water to cover it until the meat leaves the bones.

  2. Remove the head with a skimmer and place it in a wooden bowl or tray.

  3. Remove all bones.

Press and set

  1. Chop the meat small.

  2. Season the meat with salt, pepper, and sweet herbs if desired.

  3. Line a colander with a cloth. Place the minced meat inside the colander. Fold the cloth over the meat.

  4. Place a plate on top of the cloth. Add a gentle weight.

  5. Once cold, slice thin for supper or sandwiches. Spread each slice with made mustard.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Pepper + mustardtop 9% of all pairs
    Smell alikemoderate
    Cooked together15,430 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Calf's head
Provides the meat and natural gelatin that bind the chopped pieces together when cold.
Coarse sea salt
Seasons the meat throughout and draws out flavor from the chopped meat.

The step that matters

Add a gentle weight. Pressing the chopped meat while it cools packs it into a firm, sliceable block; too much weight can squeeze out juices and leave it dry.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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