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No 106 Testa di Vitello con Salsa Napoletana (Calf's Head)

(Sauces) - (The Cook's Decameron: A Study In Taste For Italian Dishes)







Ingredients: Calf's head, calf's liver, bacon, suet, truffles,
almonds, olives, calf's brains, capers, spice, coriander seeds,
herbs, ham, stock.
Boil half a calf's head, bone it and fill it with a stuffing made
of four ounces of calf's liver, well chopped up and pounded in a
mortar; two ounces of bacon, one ounce of suet, three truffles, six
almonds, three olives, six coriander seeds, six capers, the calf's
brains, a pinch of spice and a teaspoonful of chopped herbs. Roll
up the head, tie it up and put it into a stewpan with some bits of
bacon, ham, and very good stock, and stew it slowly. Serve with
Neapolitan sauce (No.12), or with tomato sauce piquante (No. 10).











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