|NZ Truth Cookery Book, 1950. Image: Tauranga Heritage Collection|
|William Park’s New Cookery Book, 1895-96. Image: Tauranga Heritage Collection|
Fricasseed Calf’s Head
Clean and half boil a head; cut the meat into small bits and put it into a stewpan, with a little gravy made of the bones a bunch of sweat herbs, and onion and a blade of mace. Season the gravy with a little pepper, nutmeg and salt, rub down some flour and butter, and give all a boil together, then take out the herbs and onion and add a little cup of cream, but do not boil it.
2 eggs, 1tbs Cream, Anchovies, Minced Tongue
Beat eggs and mix with cream. Warm the anchovies before the fire and put them with eggs into a saucepan and stir briskly over the fire until sauce thickens. Add the minced tongue, spread the preparation on toast and serve immediately.