Boiled Calf’s Head from Modern Cookery for Private Families by Eliza Acton
When the head is dressed with the skin on, which many persons prefer, the ear must be cut off quite close to it; it will require three quarters of an hour or upwards of additional boiling, and shou...
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Cooking tools:
- Stockpot
- Stove
- Chef's knife
- Cutting board
- Skillet
- Serving platter
Ingredients
- dutch sauce
- oyster
- tongue
- white sauce
- butter
- parsley
- tomata sauce
- calf’s head
- pickled pork
- bacon
- crumbs
- cold water
- sage
- leaves
- salt
- warm water
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