No. 891 — Stuffed Calf's Head
English historical translation of Molokhovets recipe No. 891 from the 1901 Russian cookbook, retaining original methods and measures.
Clean and boil the head without salt as in No. 889. Remove the meat from the bones and slice it evenly.
Trim off the darker meat and mince it finely. Add one chopped onion fried in butter, two eggs, brains previously boiled in salted water, half a French bread roll soaked in milk and squeezed, nutmeg and five or six allspice berries.
Mix thoroughly. Place about 1½ spoonfuls of this filling on each slice of head meat.
Arrange the stuffed slices on a buttered baking sheet or pan, sprinkle with breadcrumbs, drizzle with butter and brown in the oven. Transfer to a serving dish.
To provide
1 large calf's head and 1 carrot 1 parsley root, 1 celery root and 1 leek 1 onion and 5 allspice berries 2–3 bay leaves and another onion | 2 eggs and salt ½ French bread roll ½ glass of milk and nutmeg 5–6 allspice berries ½ cup of breadcrumbs and 2 spoonfuls of butter |