Stuffed Calf’s Ears
From The encyclopædia of practical cookery, 1890
Serves 6
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.
Stuffed Calf’s Ears.- — (1) Put twelve ears into a bowl of lukewarm water, and let them disgorge. Blanch them, For details respecting Culinary Processes, Utensils, Sauces, , ic., referred to, see under their special heads- 268 TEE ENCYCLOPAEDIA OF PRACTICAL COOKERY. Calf — continued. cut all the hairs away, and stew in a saucepan with slices of veal and bacon, seasoned with parsley, carrots, bay-leaves, spice, and thyme, and moisten with 1 wineglassful of white wine, and 1 ladleful of broth. Take out the ears when done so that a knife can easily be run into them. Drain, and let them cool. Stuff them with fowl or other forcemeat, giving them a horn shape ; dip singly into egg, cover with bread- crumbs, giving two coatings if necessary, plunge into boiling fat, and fry to a light brown. Arrange them on a dish, pour round tomato or other sauce, and serve. (2) Soak four ears in warm water to draw out the blood, put them in some good white stock that a Calf’s head has been cooked in, and boil over a good fire for an hour or so until quite tender. Let them remain in this until they are cold. Prepare ^lb. of good forcemeat, and add a few finely- chopped mushrooms to it, and the yolk of an egg to bind the mass. Take the ears out of the stock, dry on a cloth, and stuff them nearly full of the forcemeat. Beat up two or three eggs
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