When the head is cloven, take out the brains and clear them of strings, beat them up with the yelks of two eggs, some crumbs of bread, pepper, salt, fine parsley, a spoonful of cream, and a spoonful of flour; when they are well mixed, drop them with a spoon into a frying-pan with a little hot b.u.t.ter, and fry them of a light-brown color.
Force Meat b.a.l.l.s.
Take a pound of veal, half a pound of suet, two slices of ham, and some crumbs of bread, chop them very fine, and put in the yelks of two eggs, season it with parsley, thyme, mace, pepper and salt, roll it into small b.a.l.l.s, and fry them brown. They are nice to garnish hashes, roast veal or cutlets, and to put in soup.
To Fry Veal"s Liver.
Cut the liver and heart across the grain, wash it well, pour boiling water on, and let it stand a few minutes, then drain and season it with salt and pepper, flour it and drop it in hot lard; when it is brown on both sides, dish it, dust a little flour in the pan, and pour in some water, let it boil a minute, stirring in a seasoning of parsley, thyme, or sweet marjoram; pour the gravy over the liver. This is a good breakfast dish.
To Fry Veal Sweet Breads.
Dip them in the yelk of an egg beaten, then in a mixture of grated bread, or flour and salt and pepper, fry them a nice brown.
To Stew Sweet Breads.
Stew them in a little water, with b.u.t.ter, flour, and a little cream; season with salt, pepper, parsley and thyme.
To Brown A Calf"s Head With The Skin On.
After scalding and washing the head clean, take out the eyes, cut off the ears, and let it boil half an hour, when cold, cleave the upper from the lower jaw, take out the tongue, strike off the nose, score the part which has the skin on, rub it over with beaten egg, sprinkle it over with salt, parsley, cayenne and black pepper, lay pieces of b.u.t.ter over it, and put it in a dutch-oven to brown, basting it often, cut down the lower part in slices, skin the tongue and palate, and cut them up, put them in a pot with a little water, when done, thicken it with brown flour and b.u.t.ter, season it with pepper, salt, some pickled oysters, wine or brandy (if you like it,) and let it stew fifteen minutes. Lay the baked head in a dish and put the hash around it, and lay force meat b.a.l.l.s or brain cakes round the edge of the dish.
Bacon Fraise.
Cut streaked bacon in small thin slices, make a batter of a pint of milk, two eggs, and two large spoonsful of flour; some salt and pepper; put some lard or dripping in a frying-pan, and when it is hot pour in half of the batter, and strew the bacon over it; then pour on the remainder of the batter; let it fry gently, and be careful in turning, that the bacon does not come to the pan.
Irish Stew.
Take five thick mutton chops, or two pounds of the neck or loin, two pounds of potatoes, peel them and cut them in halves, six onions or half a pound of onions, peel and slice them also. First put a layer of potatoes at the bottom of your stew-pan, then a couple of chops and some onions, then again potatoes, and so on till the pan is quite full; season with pepper and salt, and three gills of broth or gravy, and two tea-spoonsful of mushroom catsup; cover it very close to prevent the escape of steam, and stew on a slow fire for an hour and a half; a slice of ham is an addition. Great care should be taken not to let it brown.
To Brown Flour for Gravy, &c.
Put some flour in a dutch-oven and set it over some hot coals; keep stirring it until it is of a light-brown color; in this way several pounds can be done at once, and kept in a jar covered; and is very convenient to thicken brown soups and gravies with.
Drawn b.u.t.ter.
Put half a pint of water in a skillet; rub a quarter of a pound of b.u.t.ter in a large spoonful of flour; when the water boils, stir it in and let it boil a few minutes, season it with parsley, chopped fine.
Stuffing or Dressing.
Stuffing for poultry is made of bread and b.u.t.ter, an egg, salt, pepper, chopped parsley or thyme, mixed together; if the bread is dry, it should have a little boiling water poured on it.
Egg Sauce.
This is made as drawn b.u.t.ter, with one or two eggs boiled hard and chopped into it, and a little salt.
Celery Sauce.
Take a large bunch of celery, cut it fine, and boil it till soft, in a pint of water; thicken it with b.u.t.ter and flour, and season it with salt, pepper, and mace.
Bacon Dumplings.
Cut slices of cooked bacon, and pepper them; roll out crust as for apple dumplings; slice some potatoes very thin, and put them in the crust with the meat; close them up, and let them boil fast an hour; when done, take them out carefully with a ladle.
Drop Dumplings.
These are good for almost any kind of soup, and may be made of a quart of flour, two eggs, a spoonful of b.u.t.ter, some salt and pepper, wet with milk and water; drop them in while it is boiling, and let them boil ten or fifteen minutes.
Vermicelli.
Beat three fresh eggs very light, make them into a stiff paste, with flour and water; knead it well, and roll it very thin, cut it in narrow strips, give them a twist, and dry them quickly, on tin sheets or dishes, in the sun or a moderate oven; soak them a few minutes in cold water, and put them in chicken soup. They are very good and convenient.
Hash made of Fowls.
Take the bones and pieces that have been left of roast or boiled fowls, either turkeys or chickens, crack the bones, cut off the meat, and chop it fine, put it in a small iron pot, or stew pan, cover it with water, put in the gravy that may be left from the fowls, season with pepper and salt, put in some chopped celery, crumbs of bread, a lump of b.u.t.ter, and if it requires it, dust in a little flour, if you like it you may slice in an onion.
Beef Steak Pudding.
Take two pounds of beef from the round or sirloin, and after taking out the bone, season it according to fancy; some prefer a seasoning of pepper, salt, onions, thyme, marjoram or sage; others the pepper and salt alone. Then prepare a plain stiff crust, either with or without b.u.t.ter or lard; spread the crust over a deep dish or bowl, put in the beef, and if you like it, add some b.u.t.ter; cover it close with a crust which must be closely turned in to prevent the water from penetrating; tie it up tight in a cloth, put it in a pot of boiling water and let it boil quickly for an hour. The cloth should be dipped in hot water, and floured, as for other boiled puddings.
Beef Steak Pie.
Take some fine beef steaks, beat them well with a rolling pin, and season them with pepper and salt according to taste. Make a good crust; lay some in a deep dish or tin pan; lay in the beef, and fill the dish half full of water; put in a table-spoonful of b.u.t.ter and some chopped thyme and parsley, and cover the top with crust; bake it from one to two hours, according to the size of the pie, and eat it while hot.
Baked Beef Pudding.
Par-boil some tender pieces of beef, in water enough to barely cover it; grease a pan with lard, season the beef and lay it in; make a batter of eggs, milk and flour, with a little salt, and pour it over; bake it an hour in a stove or dutch-oven, and when done keep it hot till it is eaten. Save the water the beef was boiled in, add a little b.u.t.ter, flour, pepper, salt and chopped parsley, thyme or sweet marjoram, and boil it up; when you dish up the pudding pour this over, or put it in a gravy dish to be served hot at the table.
Pork Stew Pie.