Mrs. Maclurcan's cookery book

Mode. — Boil the knuckles of veal with the calf's feet in enough water to well cover them all, add the cayenne, salt (more if required) whole pepper, spice, cloves and herbs, allow to boil for six hours ; take out all the meat and put it in a presser, screw down very tight ; if ice is not obtainable put it where it will get cool and set ; turn out of the presser and cut with a very sharp knife. The liquor can be cleared with the whites and shells of two eggs and strained, it makes excellent aspic jelly. 245— CALF'S LIVER AND BACON. 1 calf's liver Little flour Pepper and salt 3 tablespoonfuls dripping Mode. — "Wash the liver and cut away all the skin, gristle, etc. ; cut the liver into pieces about three inches long, two inches wide and one inch thick, dry in a nice clean cloth, dredge a little flour over it, season with pepper and salt ; put the dripping in the pan ; when it is hot and bubbling put in the liver and fry a nice dark brown ; pour away nearly all the dripping, dredge a little flour in the pan, pepper and salt, and put on the fire ; allow to brown, then pour on about half a cupful of boiling water ; stir over the fire until it boils ; pour through a strainer over the liver ; have some nice rashers of fat bacon cooked in the oven or on a grill. Serve with the liver. 246— CALF'S LIVER AND TOMATOES. 1 calf's liver Butter 1 teaspoonful chopped parsley 1 egg 2 eschalots Breadcrumbs Cayenne and salt 4 tomatoes. Mode. — Cut the liver into pieces about half an inch thick and three inches long ; put the butter into a pan ; when boiled add the eschalots and parsley (chopped very finely), dip in each piece of liver and slightly cook ; take out, dip into the egg and breadcrumbs, then plunge them into boiling fat and fry a nice golden brown. Dish up with tomato sauce. Tomato Sauce. — Scald the tomatoes and skin ; cut into thin slices, put into a saucepan with a little butter, salt and cayenne, cook until the tomatoes are quite tender. 247— CALF'S HEAD WITH PAESLEY SAUCE. Calf's head 1 cupful melted butter Salt 1 teaspoonful chopped parsley. Mode. — To clean a calf's head put it into boiling water for three or four minutes, take out and scrape with a blunt knife, cut out the eyes and cut off the ears, allow the brains to soak in water for an hour, put the head in a saucepan with sufficient water to cover, allow to come to a boil, skim off the scum as it rises, salt to taste, and allow to boil for three hours. Put on the brains and boil for half an hour ; take them out and cut them up into very small pieces, and add with the chopped parsley to the melted butter. Take up the head on a hot dish and pour the sauce over it. Serve very hot. 248— CALEBS SWEETBEEAD WITH MUSHEOOMS. 2 sweetbreads Elour 1 tin mushrooms (or 6 large ^ pt. of milk fresh ones Butter Cayenne and salt Chopped parsley. Mode. — Soak the sweetbreads for an hour in warm water with a teaspoonful of salt ; pick off all the skin, cut away any fat or gristle, put on to boil in sufficient water to cover, allow to boil for half an hour, strain the water off.