ksul-uasc-mscc230_006

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3 revisions	Stittches at Apr 25, 2024 04:33 PM	Compared with
Apr 25, 2024 Stittches Mar 12, 2022 Wickedpug Jul 20, 2021 Kansas State University Libraries	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.	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 [?] - strain the broth salt cayene pepper & black put the meat back into the broth cook slowly until thick. Pour into dishes or [?} to cool it will [?] out in [?] which is nice to eat cold or [seasoned?] & fried in egg & cracker crumbs. [Hazel Hazel Hazel Hazel Hazel Hazel?] Hazel Hazel Hazel and [?] Hazel Hazel Grover Hazel Grover Hazel and [?] and [?]

ksul-uasc-mscc230_006

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ksul-uasc-mscc230_006

ksul-uasc-mscc230_006

Richard L.D. and Marjorie J. Morse Department of Special Collections Transcription Project

Help us transcribe pages from our manuscript cookbook collection