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Calf's Head To Dress Like Turtle

(Meats And Vegetables.) - (The Lady's Own Cookery Book)







The wool must be scalded off in the same manner as the hair is taken off

a little pig, which may be done at the butcher's; then wash and parboil

it; cut the meat from the bones, and put it in a saucepan, with as much

of the broth as will just cover it. Put in half a tea-spoonful of

cayenne pepper, and some common pepper and salt, a large onion, and a

faggot of sweet-herbs; take out the herbs and the onion before it

breaks. About half an hour before it is done, put three quarters of a

pint of white or raisin wine; have ready the yolks of six or eight eggs

boiled hard, which you must make into small balls, and put in just

before you serve it up. It will take two hours and a half, or perhaps

three hours doing, over a slow fire.











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