/ck/ - Food & Cooking

SQUASHED CALVES’ HEADS – MOCK STURGEON
Le Ménagier De Paris, 1393

Veal Disguised as Sturgeon for Six Platters. The evening before, or early in the morning, take six calves’ heads without skinning, and scald them in hot water like a pig, and cook them in wine. Add a half-litre of vinegar and some salt, and let it boil until the meat comes off the bone. Then let the heads cool and remove the bones. Then take a piece of good coarse cloth, and put it all in it, that is to say, one on top of the other in the smallest space you can, then sew with good strong thread, like a square pillow. Then put it between two strong planks and press very hard, and leave overnight in the cellar. Then slice it up with the skin on the outside like venison, and add parsley and venison, and only put two slices on each dish. Item, if you cannot find enough heads, it can be done with a skinned calf.