|
udder
rubbed through a sieve
|
|
— |
—
|
— |
—
|
Forcemeat-Balls for Turtle,...
|
|
udder
boiled till tolerably tender, a few cloves stuck in
|
1.0 |
— |
—
|
— |
—
|
To roast Tongue and Udder
|
|
udder
boiled and blanched, larded with the whole length of large lardoons
|
|
— |
—
|
— |
—
|
Tongue and Udder, to roast
|
|
udder
stew it with the fricandeau
|
1.0 |
piece |
—
|
— |
—
|
412. Fricandeau
|
|
udder
|
|
— |
—
|
— |
—
|
Roast Udder
|
|
udder
fill with force meat, roll it round, tie it with backthread across
|
|
— |
—
|
— |
—
|
To dress a Fillet of Veal w...
|
|
udder
carefully raised and filled with force-meat, tied close at the ends
|
|
— |
—
|
— |
—
|
Parboil Tongue and Udder
|
|
udder
parboiled and filled with forcemeat
|
|
— |
—
|
— |
—
|
Tongue and Udder forced
|
|
udder
left adhering to the noix, neatly trimmed, made to represent the form of a half-moon, smoothly pared and larded
|
|
— |
—
|
— |
—
|
882. NOIX* OF VEAL, A LA RE...
|