To Hash a Calf’s Head

Aus: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 005

Originalrezept:

Boil the Calf’s Head almost enough, and when it is cold, cut the Meat in thin Slices clean from the Bone, and put it into a Stew-pan with some strong Broth, a Glass of White Wine, some Oysters, a Bunch of sweet Herbs, two or three Eschallots and a Nutmeg quartered; let these stew over a slow Fire till they are enough; then put in two or three Anchovies, the Yolks of four Eggs well beaten, a Piece of Butter, and thicken it up. Then have some thin Slices of Bacon, forc’d Meat Balls, and some large Oysters dipp’d in Batter, all ready fry’d; the Brains first boil’d and then fry’d, some Sweetbreads cut in Slices, some Lamb-Stones cut in Rounds; then put your Hash in a Dish, and the other Things, some round and some upon it.

Übersetzung:

Faschierter Kalbskopf

Transkription:

Marlene Ernst

Zitierempfehlung:
Marlene Ernst (Transkription): "To Hash a Calf’s Head", in: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 005,
online unter: https://gastrosophie.sbg.ac.at/kbforschung/r-datenbank/?rdb_rezepte=to-hash-a-calfs-head (14.08.2022).

Datenbankeintrag erstellt von Marlene Ernst.