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Herbert Beaver and Edward C. Lowe cookbook, 1765-1939
Page 14
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14 and a Bundle of sweet Herbs. Keep the same Pickle, and souce them in it. the same pickle and souce them in it. To Ash a Calf's Head Boil a large head three Quarters of an hour the Day before its ash'd then cut it in large slices not to thin then cut the tongue in slices one half of the head must boiled quite ready and chop the jaw bone short then beat the yolk of an Egg and put it in over the half head then put Crumbs of Bread & a little Lemon thyme and parsley chopt small and stroud over that half then put it before the fire to brown you must have a very good gravy made and put it to your ash and let stew tell it is very tender then put a drop of White wine & a little nutmeg the half head must put in the middle of your Dish & the ash all round with some force meat
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14 and a Bundle of sweet Herbs. Keep the same Pickle, and souce them in it. the same pickle and souce them in it. To Ash a Calf's Head Boil a large head three Quarters of an hour the Day before its ash'd then cut it in large slices not to thin then cut the tongue in slices one half of the head must boiled quite ready and chop the jaw bone short then beat the yolk of an Egg and put it in over the half head then put Crumbs of Bread & a little Lemon thyme and parsley chopt small and stroud over that half then put it before the fire to brown you must have a very good gravy made and put it to your ash and let stew tell it is very tender then put a drop of White wine & a little nutmeg the half head must put in the middle of your Dish & the ash all round with some force meat
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