Fried Calf’s Ears with Tomato Sauce
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 70. The excerpt below is the record exactly as published.
Fried Calf’s Ears with Tomato Sauce.— Boil four ears, let them cool in the liquor, drain, wipe, and cut up into quar- ters. Put them into a basin, and dust over with chopped parsley, salt, and pepper ; flour them separately, dip into well- beaten egg, and then into sifted breadcrumbs. Plunge them into a frying-pan with plenty of boiling lard
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