No. 1442 — Calf's Head Aspic
English historical translation of Molokhovets recipe No. 1442 from the 1901 Russian cookbook, retaining original methods and measures.
Boil a cleaned calf's head with roots and spices as in the general note, optionally adding 1½ Russian pounds of beef.
When tender, remove the head, return its bones to the stock and reduce to four glasses in summer or five to six in winter, as the period directions specify.
Add vinegar and caramelized sugar, clarify with meat mixture and strain.
Remove the brains at the start and boil separately in salted water with vinegar and spices. Cool and slice.
Decorate the inside of a mould, add a little prepared aspic and let set. Layer brains, cleaned slices of calf's head, ears and tongue, and cover with more aspic.
Chill and turn out onto a platter. Serve with mustard sauce No. 479, vinegar, olive oil and mustard, or anchovy sauce No. 411.
To provide
One cleaned calf's head of about 5½ Russian pounds Optional additional bones 2 carrots, 1 parsley and ½ celery root ½ leek and 5–10 allspice berries | 1–2 bay leaves About ½ glass vinegar or gooseberry juice Optional 1–2 lumps of sugar and 2 egg whites Decorations |