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Updated: May 5, 2025
The cockscombs of young cockrels may be boiled tender, and then blanched, or a sweetbread will do as well. Season the gravy with a little pepper, nutmeg, and salt. Rub down some flour and butter, and give all a boil together. Then take out herbs and onion, and add a small cup of cream, but do not boil it in. Serve with small bits of bacon rolled up and forcemeat balls.
How different to civilized persons who breed animals and poultry on purpose to devour them, who fatten fowls in coops, cruelly convert cockrels into appetizing capons, peg geese to the ground that their liver may supply an extra dainty for the table and protect the poetic love of pigeons in order to cook their little ones!
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