Calf’s Ears with Tomato Sauce

Ingredients

• twelve ears
• slices of fat pork or bacon
• 1 wineglassful of white wine
• about 1 pint of rich white broth
• thyme
• parsley
• spice
• bay-leaf
• carrots (in slices)

Method

1. 1

   Blanch ears, cook in a saucepan with pork or bacon, seasoning, white wine, and broth until tender.

2. 2

   Drain, prepare them for serving with tomato sauce, and garnish as needed.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 69. The excerpt below is the record exactly as published.

Calf’s Ears with Tomato Sauce. — Prepare and blanch twelve ears ; put them into a saucepan with slices of fat pork or bacon and veal under them, add a seasoning of thyme, parsley, spice, bay-leaf, and carrots (in slices), pour in 1 wineglassful of white wine and about 1 pint of rich white broth

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