Name: Bofled CalTs Head. Tongue, with Brain Sauce.
Ingredients: 1 calf's head; 1 tongue; 1 cup brain sauce

Bofled CalTs Head. Tongue, with Brain Sauce.

Ingredients

1 calf's head
1 tongue
1 cup brain sauce

Directions

Prepare

Prepare the calf's head by cleaning it thoroughly.

Cook

Boil the head until tender.
Remove the tongue, peel it, and set aside.
Prepare the brain sauce by cooking the brains and mixing with seasonings.

Serve

Serve the tongue with the brain sauce.

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

What each ingredient does

Calf's head: Forms the main body of the dish and becomes tender through long boiling.
Tongue: Serves as the meat that is peeled, set aside, and served with the sauce.
Brain sauce: Adds a rich, creamy texture and savory flavor that complements the tongue.

“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.