Calf’s Head, the Warder’s Way from Modern Cookery for Private Families by Eliza Acton
Boil the half-head until tolerably tender; let it cool, and bone it entirely; replace the brain, lay the head into a stewpan, and simmer it gently for an hour in rich gravy. From five-and-twenty to...
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Cooking tools:
- Pot
- Chef's knife
- Stewpan
- Stove
- Serving platter
Ingredients
- flour
- butter
- plenty of forcemeat
- sweet-basil wine
- mushroom-buttons
- rice flour
- mushrooms
- fresh lemon
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