To Make A Calves Head Pie

This dish originates from the late 17th to early 18th century, a time when every part of the animal was valued and elaborate pies graced the English table, especially at holidays and feasts. Mary Hookes, an Englishwoman active around 1680, penned this recipe, most likely for wealthy households with access to specialty butchers and ample kitchen help. Such pies showcased not only culinary skill but also economic thrift and hospitality, making use of richly flavored offal and combining sweet, savory, and tangy elements typical of the era’s complex palate.

The cook would have used a large cauldron or pot to parboil the calf's head over an open flame or hearth. A sharp knife was essential for removing and chopping the flesh. A heavy wooden board and pestle and mortar might be used for seasoning and mincing suet. For baking, a deep earthenware or metal pie dish would be lined and filled, then baked in a wood-fired brick oven. A whisk or wooden spoon would combine the verjuice, sugar, and egg yolks for the final topping.