I have no idea how “Swiss” this recipe is, but here it is nonetheless. The more I think about this, the more I believe that…
Musician, coffee roaster, cemetery and history enthusiast.
I have no idea how “Swiss” this recipe is, but here it is nonetheless. The more I think about this, the more I believe that…
From the St. Cloud Daily Times, January 20, 1930
*actually earlier than 1954.
Veal Omelet.–Take four pounds of lean veal, and on and a half of fat salt pork; chop them very fine, or run them through a…