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Classic
Cook Books
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page 150
Method:
Clean the shins and boil until tender in two quarts or more of plain water.
Season to taste with salt after taking off the scum. When done add the following
dressing:
Mix the juice of the garlic with the vinegar, and add the red pepper. With this
use one cupful of the shin broth blended with the beaten eggs, then pour the
whole into the vessel containing the boiled shins and the broth.
Before adding the dressing, the shins may be shredded into small pieces, but
left in the broth, in like manner, as in the style described in the foregoing
recipe, No. 14.
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Classic
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