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To Make A Peeled veal Head In The Irish Style

This is an excerpt from Ouverture de Cuisine
(France, 1604 - Daniel Myers, trans.)
The original source can be found at

To make a peeled veal head in the Irish style. Take a veal head with the rind, & put it that it is well salted, & let it cook well: when cooked remove the rind close by hand, then take the brains out from therein, & array like the other brains: then have trenchers of bread well held, & put the brains between two trenchers, & make to fry in butter: then take prunes, raisins, dates cut in two, & pine nuts, & put all to boil with Spanish wine, sugar & cinnamon therein cast on the head, & the fried brains around the plate, & serve so.


Other versions of this recipe:

Veal head gilded in the same fashion (Ouverture de Cuisine)

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