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calf's Head

This is an excerpt from The Neapolitan recipe collection
(Italy, 15th c - T. Scully, trans.)
The original source can be found at University of Michigan Digital General Collection

Calf's Head. Get at well blanched and clean calf's head and cook it by boiling; its sauce is Garlic Sauce. If you want to roast it in the oven, stuff it with garlic, herbs, lardo, spices, with the brain dug out and mixed with those things and saffron; then bind it around so that the stuffing does not fall out, and put it into a baking dish with half a jug of water, and send it off to the oven, adding verjuice and good spices toward the end [of its baking] and turning it over several times in the baking dish.


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