Veal head in sauce


Ingredients and proportions:

  • 1 kg boneless, cooked veal head
  • 1 onion
  • olive oil
  • 1 spoonful of sugar
  • 400 g of peeled tomatoes
  • 1 lemon
  • ΒΌ liter of white vinegar
  • cloves
  • cinnamon
  • salt
  • pepper

Difficulty: medium Preparation: 45 minutes – Cooking time: 20 minutes


This recipe will allow you to keep an already cooked calf’s head and serve it when you need it. It’s a delicious appetizer that you can present with a green sauce and pickles. Brown a chopped onion in a little oil, add sugar and mix well, then tomatoes, lemon juice and zest and boil for a few moments. Then add vinegar, cloves, cinnamon and the calf’s head cut into pieces; add salt and pepper and let it cook at low temperature for about ten minutes. Drain the head, put it in jars, pass the broth through a food mill and reduce it while cooking again, then pour it over the pieces of head which must be perfectly covered. Close the jars and sterilize them using the Tyndall process for 40 minutes each time.


Although it is only popular with giblet lovers, calf’s head could be prepared more often in an appetizing way and might be more appealing. However, for the sake of convenience, it is usually served boiled and accompanied by a hot sauce, which is not always enough to make it palatable. The best way to have success with calf’s head would be to make a nice pate, which is often called head cheese, but that requires patience.

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