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New England cookbook, 1855-1934
Page 4
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Calves Head Have your head cut in halves, the brain taken out and properly washed - The teeth eyes & snout taken out - Have it carefully washed in several waters, & there lie till it is time to put it over the fire. The head and lights to boil one hour & a quarter - the liver, heart & tongue one hour, the brains a quarter of an hour. Tie the brains in a small cloth - when sufficiently boiled mince them very fine & stir them in melted butter pound a little cracker and put in To clean a Calves Head Put it in a kettle of cold water & as soon as the water becomes scalding hot pull the hair, repeat putting it in the hot water till it is perfectly free from hair. Be careful not to let it remain long enough in the hot water to sett the hair. To dress a leg of Mutton with caper sauce If you please make a forcemeat as for veal with the addition of an onion, minced very fine. Boil your leg till the juice that proceeds from it is only a little discoloured; then take some flour & water & butter & stir in some of your liquor from your capers - put in as many capers as you please. Serve up your Mutton with some of the Caper Sauce or clear butter.
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Calves Head Have your head cut in halves, the brain taken out and properly washed - The teeth eyes & snout taken out - Have it carefully washed in several waters, & there lie till it is time to put it over the fire. The head and lights to boil one hour & a quarter - the liver, heart & tongue one hour, the brains a quarter of an hour. Tie the brains in a small cloth - when sufficiently boiled mince them very fine & stir them in melted butter pound a little cracker and put in To clean a Calves Head Put it in a kettle of cold water & as soon as the water becomes scalding hot pull the hair, repeat putting it in the hot water till it is perfectly free from hair. Be careful not to let it remain long enough in the hot water to sett the hair. To dress a leg of Mutton with caper sauce If you please make a forcemeat as for veal with the addition of an onion, minced very fine. Boil your leg till the juice that proceeds from it is only a little discoloured; then take some flour & water & butter & stir in some of your liquor from your capers - put in as many capers as you please. Serve up your Mutton with some of the Caper Sauce or clear butter.
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