Calf's head
Veal sweetbread
Truffles
Mushrooms
Pistachio nuts
Eggs
Herbs
Spice
Stock
Bacon
Ham

"Boil a half calf's head well, and when it is half cold, bone it and fill it with a stuffing of veal, the calf's brains, sweetbread, truffles, mushrooms, pistachio nuts, the yolks of two eggs, herbs, and a little ' spice. Then stitch it up and braise it in good stock, with some slices of bacon, ham,

and a bunch of herbs. Serve with brain sauce mixed with cream."

This recipe (#105) was first published in "The Cook's Decameron: a study in taste, containing over two hundred recipes for Italian dishes," written by Mrs. W.G. Waters and published by William Heineman (1920). For the entire copyright-free cookbook see www.archive.org. A variety of recipes from this cookbook can also be found on this website.... Photo: Mary Melfi.

Back to main list