Hashed Calf’s Head with Mushrooms from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Cut up one or two peeled onions in tiny dice shapes, put them into a stewpan with two ounces of butter and fry till a nice golden colour, then add the juice of one large lemon, half a wineglass of ...
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Cooking tools:
- Chef's knife
- Cutting board
- Stewpan
- Stove
Ingredients
- liquor
- croûtons of fried bread
- mushrooms
- lemon
- butter
- white wine
- sherry
- brown sauce
- button mushrooms
- calf’s head
- onions
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