Читать книгу The New Galt Cook Book - Various - Страница 19

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Begin to make it the day before you require it. Take two tails, wash clean and put in a kettle with nearly a gallon of cold water, when the meat is well cooked add a small handful of salt, then take out the bones, let it stand covered until the next day. About two hours before dinner, skim the fat off, add an onion, grated carrot (or any vegetable you like) chopping them fine, and a little summer savory.