Читать книгу The Rocky Mountain Cook Book : For High Altitude Cooking - Caroline Trask Norton - Страница 57

Clean a calf’s head thoroughly, cut in several pieces, then soak an hour in cold water. Drain off the water, add four quarts of cold water and a tablespoonful salt and cook slowly until the meat slips from the bones. Remove the meat, but let the bones remain, then add

5 cloves.

8 peppercorns.

5 allspice.

2 onions, sliced.

2 carrots, sliced.

1 turnip, sliced.

3 celery roots.

1 tablespoonful herbs.

Inch of stick cinnamon.

Let simmer for two hours, strain and set away until cold. Before serving, remove the fat and for every quart of stock, brown one tablespoonful of butter; when brown add one tablespoonful of flour, and gradually the stock. Season with salt and pepper if required. Cut in small dice one-half cup of the cooked meat to every quart and add to the stock with slices of hard-boiled egg or the yolk of egg made in little balls, the juice of half a lemon and thin slices of the rind, two tablespoonfuls of sherry. This can be omitted, if desired.