Brown calf’s-head ragout for the family table

(Recipe #70, page 92)

Boil a calf’s head, the heart, and if you like the lungs until very tender, then cut everything into small pieces. Brown 2 chopped onions in butter, add two tablespoons of flour and stir until it is also browned, add some of the broth in which the head was boiled, along with raisins or currants, pepper, cloves, and saalt, 1–2 spoonfuls of pear honey or syrup, and some vinegar. Cook the meat thoroughly in the gravy. The gravy must be smooth and have a tart, spicy flavor.

Translated by David Green.


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