Calf's Head Cheese
Ingredients
Directions
Cook the head
Boil the calf's head in enough water to cover until the meat separates from the bones.
Transfer the meat to a wooden bowl and chop it finely.
Season the chopped meat with salt and pepper.
Press and serve
Line a colander with a cloth, place the meat inside, and fold the cloth over it.
Cover with a plate and place a weight on top.
Slice when cold.
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
- Provides the meat and gelatinous connective tissue that binds the chopped pieces together when cooled.
The step that matters
Pressing the chopped meat. Pressing under a weight while the meat cools packs the pieces together so the set loaf holds its shape when sliced. Without enough pressure, the slices may crumble.
“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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