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Burlington Whimsey

Meats - Offal
Historic

The jelly and minced meat from a boiled calf's head set in a mould with spices (Acton 1845)


Original Receipt from 'Modern Cookery for Private Families' by Eliza Acton (Acton 1845);

BURLINGTON WHIMSEY
Set aside until quite cold half a calf's head dressed by the preceding receipt. If, on cutting it, the gelatinous part should not appear perfectly tender, pare it off closely from the head, weigh and mince it; put it into a pint of good gravy, and stew it gently from ten to fifteen minutes. Mince as much more of the head as win make up a pound in weight after the edges are trimmed of, and part of the fat is taken away; add to this three ounces of the lean of a boiled ham finely chopped, the grated rind of a lemon, three teaspoonsful of parsley and one of thyme shred very small, three quarters of a teaspoonful of mace, half a small nutmeg, grated, a teaspoonful of salt, and a half-quarter one of cayenne; stir the whole well together, and put it, with half a pint more of gravy, to the portion which has been already simmered. When the whimsey has boiled for from four to five minutes, pour it into moulds or pans, in which slices of the tongue have been evenly arranged, and when quite cold it will turn out very firmly. It may be garnished, before it is sent to table, with branches of parsley, which should, however, be perfectly dry; and when served for supper or luncheon, it may be accompanied by a salad dressing.

Calf's head, 1 lb.; lean of ham, 3 oz.; gravy, 1 pint; 1 large lemon; parsley, 3 teaspoonsful; thyme and salt, each 1 teaspoonful; mace, 1 teaspoonful; nutmeg; cayenne,½ part of
teaspoonful: 5 minutes.




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