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To Drefs a Calfs Head , One Half Boiled , the Other Baked

A dish of calf's head cooked by boiling one half and baking the other, seasoned with egg yolk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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To Drefs a Calfs Head , One Half Boiled , the Other Baked

Ingredients

Directions

Prepare

  1. Clean the calf's head thoroughly.

Cook the head

  1. Parboil one half of the head.

  2. Beat the egg yolk and rub it over the head.

  3. Bake the other half of the head.

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, cooked in two different ways across its two halves.
Egg yolk
Brushed over the head to add richness and help the surface brown during baking.

“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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