cookbooks

Potted Head Recipe

MISS EDITH M. HENRY.



Take the shank (lower), of meat, cover with water, boil until tender

enough to cut up in dice, take off and cut the meat into dice, then

throw back into pot, flavor with pepper, salt, mace, celery seed,

cayenne pepper, allspice and cloves. Then have ready a little gelatine,

mix all through well and let boil a short time, then pour into a cold

shape.

Vote

1
2
3
4
5

Viewed 2238 times.


Other Recipes from Entrees And Meats Rechauffe.

Vegetable Marrow
Beef Croquettes
Cream Of Chicken
Soubise Sauce
Jellied Chicken
Make A Dozen Chicken Croquettes
Chicken Mould (served Cold)
Curry (excellent)
Fish Rechauffe
Fish Croquettes
Hominy Croquettes
Potted Head
Kegeree
Devilled Liver
Meat Croquettes
Mock Pate De Foie Gras
Potato Croquettes
Kidney Stew
Stewed Sweetbreads
Cold Entree
Stuffed Tomatoes (hot Entree)
Mock Turkey
Turbot A La Creme Au Gratin