Boiled Calf’s Ears
From The encyclopædia of practical cookery, 1890
Serves 1
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 67. The excerpt below is the record exactly as published.
Boiled Calf’s Ears. — Scald the hair from the ears, and clean them thoroughly; boil them in veal gravy until they are tender, and blanch in cold spring water. Serve the ears For details respectinj Culinary Processes, Utensils, Sauces, Jrc., referred to, see under their special heads. THE ENCYCLOPAEDIA OF PRACTICAL COOKERY. 267 Calf — continued. with chervil sauce, or in the gravy in which they were cooked, thickened and seasoned. A sauce may be made of melted butter, with chervil washed and strained with the butter through a sieve, and a little white sauce added. White sauce is sometimes sent up alone with the ears; in that case it should be flavoured with mushroom powder. Calf’s liars a la Financiere. — Cut off four ears
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Cook this with the app: pantry check, scaling, and the assistant.