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Classic
Cook Books
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page 31
Ragout of beef.
Cut one or two slices of salt pork into dice, and fry until brown; pour in a
little stock or water, in which cook three or four potatoes cut in slices, a
sprig of parsley, thyme, and a small bay-leaf, pepper and salt. Half an hour
before serving, put in slices of cold roast beef, adding a dash af vinegar if
you like.
Stewed calfs head.
Scald a calfs head, cut it in two, clean well and let it boil until it gets
soft. Remove and separate all bones and other matter that cannot be used
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Classic
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