Home · Recipes · Historical Cookbook · Meat Dishes of All Kinds

Brown Calf's Head Ragout for Everyday Meals

4 servings

Ingredients

• 1 pcs Calf's head
• 2 pcs Onions
• Butter (a little)
• 1 tbsp Flour
• Broth from the calf's head (a little)
• Raisins or currants (a little)
• Pepper (a little)
• Cloves (a little)
• Salt (a little)
• 1.5 tbsp Syrup
• Vinegar (a little)

Instructions

1. Cook a calf's head until tender and cut it into small pieces.
2. Fry 2 chopped onions in butter, add 1 tablespoon of flour, and stir until it turns brownish.
3. Pour in the broth in which the calf's head was cooked, and add raisins or currants, pepper, cloves, and salt, along with 1 to 2 tablespoons of syrup and a little vinegar to the sauce.
4. Add the meat and let it cook thoroughly in the sauce.
5. The sauce should be creamy and have a sweet-sour, piquant taste.

Modernized from a treasured 19th-century German cookbook.