Monday July 16, 2012 at 15:14
3 notes“One of the virtues of braised meat is that is tastes almost better when warmed up again next day, a virtue which it shares with curry… the presence of a calf’s foot in this dish will enhance its gelatination and do wonders to the flavour as well.”
the presence of a calf’s foot
The International Wine and Food Society’s Guide to Meat, 1968, Ambrose Heath, photo by Kenneth Swain, illustrations by Stewart Black
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