Garnish of Cocks-Combs

Ingredients

• one pound of cocks-combs
• 0. pint and a half of broth
• salt to taste
• the juice of a lemon

Method

1. 1

   Put cocks-combs in a stewpan with enough water to cover.

2. 2

   Stir until the skin begins to rise, then pour in cold water to stop boiling.

3. 3

   Remove skin and trim.

4. 4

   Soak in salted water for six hours, then immerse in cold water until white.

5. 5

   Strain, put in a stewpan with broth, salt, and lemon juice, boil until cooked, and serve with the required sauce.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 60. The excerpt below is the record exactly as published.

GARNISH OF COCKS-COMBS. Put one pound of cocks-combs in a stewpan with enough water to cover them ; set the stewpan on a brisk fire and stir with a wooden spoon till the skin begins to rise ; then pour in some cold water to stop the boiling of the combs and take them out ; strip off the skin and trim the pai*t which has been cut from the head, so as to free it of all feathers; soak the combs in salted water for six hours; after which, immerse them in cold water, which must be frequently changed, until they become perfectly white ; 138 PRACTICAL HOUSEHOLD COOKERY. then strain off the wntcr, put the combs in a stewpan with 0. pint and a half of broth, salt to tante and the juice of a lemon

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