Calf's Tails
From Cassell's dictionary of cookery, 1892
Serves 6
Time to stew: two hours. Sufficient for six persons.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 306. The excerpt below is the record exactly as published.
Cut four calf's tails in pieces an inch and a half long, fry them in I boiling fat till they are lightly brownied, then I stew them in good gravy till they are quite tender. Serve them wdth thick biown sauce roimd them, and some stewed muslirooms
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