236. BLANC OR WHITE BRAIZE FOR CALVES’ HEADS OR EARS, AND ALSO FOR LAMBS’ FEET OR EARS

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (4)

one pound (more or less, as occasion may require) of beef suet ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
the same quantity of fat bacon
a garnished* faggot of parsley ↝ Parsley, raw [Not included in a food category]
a couple of carrots ↝ Carrots, raw [Vegetables and Vegetable Products]

Instructions (2)

Chop one pound (more or less, as occasion may require) of beef suet, and the same quantity of fat bacon.
Put these into a stewpan together with a garnished* faggot of parsley, a couple of carrots and

Original Text

236. BLANC OR WHITE BRAIZE FOR CALVES’ HEADS OR EARS, AND ALSO FOR LAMBS’ FEET OR EARS.
CHOP one pound (more or less, as occasion may require) of beef
suet, and the same quantity of fat bacon; put these into a stewpan
together with a garnished* faggot of parsley, a couple of carrots and

Notes

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