Hand-Book of Practical Cookery, for Ladies and Professional Cooks / Containing the Whole Science and Art of Preparing Human Food

by Pierre Blot

CALF'S PLUCK.

Put the pluck in cold water for twelve hours in winter and four in summer; change the water once, drain, and throw it in boiling water for ten or fifteen minutes; take off and throw in cold water to cool, and drain it. Cut the pluck in pieces, and cook it like calf's head, and serve with the same sauce.