Szathmary Culinary Manuscripts and Cookbooks
Abigail Wellington Townsend cookbook, circa 1840
archival collection guide
To stew a calfshead let the calfshead be split and open and cleaned put it in the stew pan with water to cover it stew it quite tender take it and cut to peices put them on again in the stew pan with the water it was first boiled in put with it six large onions half a pint of claret a little catch up & mace & pepper & salt to your taste when it is stewed tender thicken the gravy with yolks of six eggs boiled hard & braid in a little of the gravy put in six yolks of eggs boiled hard & fry'd forced meat.
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