ksul-uasc-mscc230_006

4
Shank of Beef
A shank of 12 lbs. sawed in
pieces - put in cold water Skim
when boiling - when the fat rises
[drip?] off with spoon.
Cook, 6 or 7 hours - take out & remove
the meat from bones - chop the
meat not fine - strain the
broth salt cayene pepper & black
put the meat back into the broth
cook slowly until thick. Pour
into dishes or mold to
cool it will turn out in loaves
which is nice to eat cold or
seasoned & fried in egg
& cracker crumbs.