The object of the following chapters is to give clear and unmistakable instruction on the lines and markings of the hands, both from the student's standpoint and from that of the general reader. This is not usually the course adopted in books p... Read more of The Line Of Head Or The Indications Of The Mentality at Palm Readings.orgInformational Site Network Informational
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VEAL SWEETBREADS (FRIED)

(EntrÉes) - (The International Jewish Cook Book)







Wash and lay your sweetbreads in slightly salted cold water for an hour;
Pull off carefully all the outer skin, wipe dry and sprinkle with salt
and pepper. Heat some goose-fat in a spider, lay in the sweetbreads and
fry slowly on the back of the stove, turning frequently until they are a
nice brown.
CALF'S FEET, PRUNES AND CHESTNUTS
Two calf's feet, sawed into joints, seasoned with pepper and salt a day
before using. Place in an iron pot, one-half pound Italian chestnuts
that have been scalded and skinned, then the calf's feet, one-eighth
pound of raisins, one pound of fine prunes, one small onion, one small
head of celery root, two olives cut in small pieces, one-eighth teaspoon
of paprika, one cup of soup stock. Stew slowly for five hours, and add
one hour before serving, while boiling, a wine glass claret and a wine
glass sherry. Do not stir.











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