Calf’s Ears in Marinade
From The encyclopædia of practical cookery, 1890
Serves 4
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 68. The excerpt below is the record exactly as published.
Calf’s Ears in Marinade. — Take two ears and put them into a little warm water to extract the blood ; then boil them in some good stock until quite tender. Cut each one lengthwise into five or six pieces, and put them into a bowl with a little parsley and thyme, a bay-leaf, two onions, a little pepper, eight or nine cloves, 2 table-spoonfuls of oil, 3 table-spoonfuls of vinegar
Cook this with the app: pantry check, scaling, and the assistant.