CookEat Recipe
Calves’ Tails, Berlin Style
Calves’ Tails, Berlin Style Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-2367. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Printed times are historical guides; record selected safe product, temperature and actual yield. Limites : Raw tail mass and trimmed edible yield unprinted; no diner count inferred.
Method
Steps
Step 1
Cut three tails into half-inch pieces; combine with listed vegetables/herbs, three quarts water and seasoning; covered slow-boil ninety minutes until tails safely cooked.
Step 2
Cook ounce butter and two ounces flour two minutes. Skim and cloth-strain actual tail broth into roux, add one gill Rhine wine and bring to boil. Return cooked tails, add parsley and boil ten minutes. Record recovered meat and broth; serve from tureen.
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