Calf's Head with Egg Toke

Ingredients

• a cup of the soup
• one ounce of butter
• a tablespoonful of flour
• the juice of a large ripe tomato
• the liquor from half a can of mushrooms
• a dozen of the mushrooms

Method

1. 1

   Melt butter in a saucepan, stir in flour, and add soup, stirring until smooth.

2. 2

   Strain in tomato juice and mushroom liquor, then add mushrooms.

3. 3

   Stew meat pieces in this sauce for twenty minutes.

4. 4

   Serve with sauce poured over the meat, garnished with fried eggs around the dish.

As published

This recipe was extracted from Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 81. The excerpt below is the record exactly as published.

a cup of the soup ; melt one ounce of butter 157 158 Practical Recipes, in a saucepan, stir in a tablespoonful of flour, pour in the cup of soup, stirring till smooth ; strain into this the juice of a large ripe tomato, and the liquor from half a can of mushrooms and a dozen of the mush- room

Cook this with the app: pantry check, scaling, and the assistant.