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Calf's Head To Hash No 3

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

Your calf's head being half boiled and cooled, cut it in thin slices,

and fry it in a pan of brown butter; put it into your tossing pan with

gravy; stew it till tender; toss it up with burnt butter, or butter

rolled in flour. Garnish with forcemeat balls, and fritters, made of the

brains, mixed up with eggs, a little cream, a dust of flour, nutmeg, and

a little parsley, boiled and chopped fine. Mix them all well together,

and fry them in little cakes; put a few bits of bacon and lemon round

the dish.

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