RAGOUT OF A BREAST OF VEAL.
Separate the joints of the brisket, and saw off the sharp ends of the ribs, trim it neatly, and half roast it; put it in a stew pan with a quart of good gravy seasoned with wine, walnut and mushroom catsup, a tea-spoonful of curry powder, and a few cloves of garlic; stew it till tender, thicken the gravy, and garnish with sweatbreads nicely broiled.
FRICANDO OF VEAL.
Cut slices from the fillet an inch thick and six inches long, lard them with slips of lean middling of bacon, bake them a light brown, stew them in well seasoned gravy, made as thick as rich cream, serve them up hot, and lay round the dish sorrel stewed with b.u.t.ter, pepper and salt, till quite dry.
TO MAKE A PIE OF SWEETBREADS AND OYSTERS.
Boil the sweetbreads tender, stew the oysters, season them with pepper and salt, and thicken with cream, b.u.t.ter, the yelks of eggs and flour, put a puff paste at the bottom and around the sides of a deep dish, take the oysters up with an egg spoon, lay them in the bottom, and cover them with the sweetbreads, fill the dish with gravy, put a paste on the top, and bake it. This is the most delicate pie that can be made. The sweetbread of veal is the most delicious part, and may be broiled, fried, or dressed in any way, and is always good.
MOCK TURTLE OF CALF"S HEAD.
Have the head nicely cleaned, divide the chop from the skull, take out the brains and tongue, and boil the other parts till tender, take them out of the water and put into it a knuckle of veal or four pounds of lean beef, three onions chopped, thyme, parsley, a tea-spoonful of pounded cloves, the same of mace, salt, and cayenne pepper to your taste--boil these things together till reduced to a pint, strain it, and add two gills of red wine, one of mushroom and one of walnut catsup, thicken it with b.u.t.ter and brown flour; the head must be cut in small pieces and stewed a few minutes in the gravy; put a paste round the edge of a deep dish, three folds, one on the other, but none on the bottom; pour in the meat and gravy, and bake it till the paste is done; pick all strings from the brains, pound them, and add grated bread, pepper and salt, make them in little cakes with the yelk of an egg, fry them a nice brown, boil six egg"s hard, leave one whole and divide the others exactly in two, have some bits of paste nicely baked; when the head is taken from the oven, lay the whole egg in the middle, and dispose the others, with the brain cakes and bits of paste tastily around it. If it be wanted as soup, do not reduce the gravy so much, and after stewing the head, serve it in a tureen with the brain cakes and forcemeat b.a.l.l.s fried, in place of the eggs and paste. The tongue should be salted and put in brine; they are very delicate, and four of them boiled and pealed, and served with four small chickens boiled, make a handsome dish, either cold or hot, with parsley and b.u.t.ter poured over them.
TO GRILL A CALF"S HEAD.
Clean and divide it as for the turtle, take out the brains and tongue, boil it tender, take the eyes out whole, and cut the flesh from the skull in small pieces; take some of the water it was boiled in for gravy, put to it salt, cayenne pepper, a grated nutmeg, with a spoonful of lemon pickle; stew it till it is well flavoured, take the jowl or chop, take out the bones, and cover it with bread crumbs, chopped parsley, pepper and salt, set it in an oven to brown, thicken the gravy with the yelks of two eggs and a spoonful of b.u.t.ter rubbed into two of flour, stew the head in it a few minutes, put it in the dish, and lay the grilled chop on it; garnish it with brain cakes and broiled sweetbreads.
TO COLLAR A CALF"S HEAD.
After cleaning it nicely, saw the bone down the middle of the skull, but do not separate the head, take out the brains and tongue, boil it tender enough to remove the bones, which must be taken entirely out; lay it on a board, have a good quant.i.ty of chopped parsley seasoned with mace, nutmeg, pepper and salt--spread a layer of this, then one of thick slices of ham, another of parsley and one of ham, roll it up tight, sew a cloth over it, and bind that round with tape; boil it half an hour, and when cold press it. It must be kept covered with vinegar and water, and is very delicious eaten with sallad or oil and vinegar.
CALF"S HEART, A NICE DISH.
Take the heart and liver from the harslet, and cut off the windpipe, boil the lights very tender, and cut them in small pieces--take as much of the water they were boiled in as will be sufficient for gravy; add to it a large spoonful of white wine, one of lemon pickle, some grated nutmeg, pepper and salt, with a large spoonful of b.u.t.ter, mixed with one of white flour; let it boil a few minutes, and put in the minced lights, set it by till the heart and liver are ready, cut the ventricle out of the heart, wash it well, lard it all over with narrow slips of middling, fill the cavity with good forcemeat, put it in a pan on the broad end, that the stuffing may not come out; bake it a nice brown, slice the liver an inch thick and broil it, make the mince hot, set the heart upright in the middle of the dish, pour it around, lay the broiled liver on, and garnish with bunches of fried parsley; it should be served up extremely hot.
CALF"S FEET FRICa.s.sEE.
Boil the feet till very tender, cut them in two and pull out the large bones, have half a pint of good white gravy, add to it a spoonful of white wine, one of lemon pickle, and some salt, with a tea-spoonful of curry powder, stew the feet in it fifteen minutes, and thicken it with the yelks of two eggs, a gill of milk, a large spoonful of b.u.t.ter, and two of white flour, let the thickening be very smooth, shake the stew pan over the fire a few minutes, but do not let it boil lest the eggs and milk should curdle.
TO FRY CALF"S FEET.
Prepare them as for the frica.s.see, dredge them well with flour and fry them a light brown, pour parsley and b.u.t.ter over, and garnish with fried parsley.
TO PREPARE RENNET.
Take the stomach from the calf as soon as it is killed--do not wash it, but hang it in a dry cool place for four or five days; then turn it inside out, slip off all the curd nicely with the hand, fill it with a little saltpetre mixed with the quant.i.ty of salt necessary, and lay it in a small stone pot, pour over it a small tea-spoonful of vinegar, and sprinkle a handful of salt over it, cover it closely and keep it for use. You must not wash it--that would weaken the gastric juice, and injure the rennet. After it has been salted six or eight weeks, cut off a piece four or five inches long, put it in a large mustard bottle, or any vessel that will hold about a pint and a half; put on it five gills of cold water, and two gills of rose brandy--stop it very close, and shake it when you are going to use it: a table-spoonful of this is sufficient for a quart of milk. It must be prepared in very cool weather, and if well done, will keep more than a year.
TO HASH A CALF"S HEAD.
Boil the head till the meat is almost enough for eating; then cut it in thin slices, take three quarters of a pint of good gravy, and add half a pint of white wine, half a nutmeg, two anchovies, a small onion stuck with cloves, and a little mace; boil these up in the liquor for a quarter of an hour, then strain it and boil it up again; put in the meat, with salt to your taste, let it stew a little, and if you choose it, you may add some sweetbreads, and make some forcemeat b.a.l.l.s with veal; mix the brains with the yelks of eggs and fry them to lay for a garish. When the head is ready to be sent in, stir in a bit of b.u.t.ter.
TO BAKE A CALF"S HEAD.
Divide the calf"s head, wash it clean, and having the yelks of two eggs well beaten, wash the outside of the head all over with them, and on that strew raspings of bread sifted, pepper, salt, nutmeg and mace powdered; also, the brains cut in pieces and dipped in thick b.u.t.ter, then cover the head with bits of b.u.t.ter, pour into the pan some white wine and water, with as much gravy, and cover it close. Let it be baked in a quick oven, and when it is served up, pour on some strong gravy, and garnish with slices of lemon, red beet root pickled, fried oysters and fried bread.
TO STUFF AND ROAST A CALF"S LIVER.
Take a fresh calf"s liver, and having made a hole in it with a large knife run in lengthways, but not quite through, have ready a forced meat, or stuffing made of part of the liver parboiled, fat of bacon minced very fine, and sweet herbs powdered; add to these some grated bread and spice finely powdered, with pepper and salt. With this stuffing fill the hole in the liver, which must be larded with fat bacon, and then roasted, flouring it well, and basting with b.u.t.ter till it is enough. This is to be served up hot, with gravy sauce having a little wine in it.
TO BROIL CALF"S LIVER.
Cut it in slices, put over it salt and pepper; broil it nicely, and pour on some melted b.u.t.ter with chopped parsley after it is dished.
_ Directions for cleaning Calf"s Head and Feet, for those who live in the country and butcher their own meats._
As soon as the animal is killed, have the head and feet taken off, wash them clean, sprinkle some pounded rosin all over the hairs, then dip them in boiling water, take them instantly out, the rosin will dry immediately, and they may be sc.r.a.ped clean with ease; the feet should be soaked in water three or four days, changing it daily; this will make them very white.
LAMB.
TO ROAST THE FORE-QUARTER, &c.
The fore-quarter should always be roasted and served with mint sauce in a boat; chop the mint small and mix it with vinegar enough to make it liquid, sweeten it with sugar.