To Dress Cold Calf’s Head or Veal a la Mâitre D’hotel (Good) from Modern Cookery for Private Familie
Cut into small delicate slices, or into scollops of equal size, sufficient cold calf’s head or veal for a dish. Next knead very smoothly together with a knife two ounces of butter, and a small...
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Ingredients
- Sufficient cold calf’s head, or meat, for a dish
- butter, 2 oz.
- vinegar, and mushroom catsup, of each 1 tablespoonful
- gravy, or strong broth, ½ pint
- flour, 1 dessertspoonful
- little cayenne, and salt if needed
- small bit of sugar
- chili vinegar, 1 dessertspoonful
- parsley, 1 tablespoonful (pickled mushrooms or not at pleasure).
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