Fried Calf’s Ears with Tomato Sauce.— Boil four ears, let them cool in the liquor, drain, wipe, and cut up into quar- ters. Put them into a basin, and dust over with chopped parsley, salt, and pepper ; flour them separately, dip into well- beaten egg, and then into sifted breadcrumbs. Plunge them into a frying-pan with plenty of boiling lard✪ Fried Calf’s Ears with Tomato Sauce, putting in a few at a time, and fry for about ten minutes ; take them out and drain, pile on a dish, pour round tomato sauce, and serve. Stuffed Calf’s Ears.- — (1) Put twelve ears into a bowl of lukewarm water, and let them disgorge. Blanch them, For details respecting Culinary Processes, Utensils, Sauces, , ic., referred to, see under their special heads- 268 TEE ENCYCLOPAEDIA OF PRACTICAL COOKERY. Calf — continued. cut all the hairs away, and stew in a saucepan with slices of veal and bacon, seasoned with parsley, carrots, bay-leaves, spice, and thyme, and moisten with 1 wineglassful of white wine, and 1 ladleful of broth. Take out the ears when done so that a knife can easily be run into them. Drain, and let them cool. Stuff them with fowl or other forcemeat, giving them a horn shape ; dip singly into egg, cover with bread- crumbs, giving two coatings if necessary, plunge into boiling fat, and fry to a light brown. Arrange them on a dish, pour round tomato or other sauce, and serve. (2) Soak four ears in warm water to draw out the blood, put them in some good white stock that a Calf’s head has been cooked in, and boil over a good fire for an hour or so until quite tender. Let them remain in this until they are cold. Prepare ^lb. of good forcemeat, and add a few finely- chopped mushrooms to it, and the yolk of an egg to bind the mass. Take the ears out of the stock, dry on a cloth, and stuff them nearly full of the forcemeat. Beat up two or three eggs✪ Stuffed Calf’s Ears in a basin ; dip the ears first in this and then in some breadcrumbs. Put them into a frying-pan with some lard, and fry, but not too quickly, as the forcemeat will require some time to cook. Put a layer of mashed potatoes on a dish, place the ears on it, and serve with a sauce of fine herbs poured round. (3) Take four ears, trim them short, and score them (see Fig. 306). Put them into a little warm water to remove the blood, &c., and then boil in some good Calf’s-kead stock until quite tender. Put some good chicken forcemeat, about fin. thick, on a plate or dish, nearly fill the ears with some more of it, and put them on the plate (or dish), on the top of the other forcemeat. Put a sheet of well-buttered white paper round each one, and another piece on the top ; place in a moderate oven, and bake until the forcemeat is set. Remove the paper when the ears are done, and serve with some Italian sauce poured over them.

AI-modernized reading of the original text

Fried Calf’s Ears with Tomato Sauce.— Boil four ears, let them cool in the liquor, drain, wipe, and cut up into quarters. Put them into a basin, and dust over with chopped parsley, salt, and pepper ; flour them separately, dip into wellbeaten egg, and then into sifted breadcrumbs. Plunge them into a frying-pan with plenty of boiling lard, putting in a few at a time, and fry for about ten minutes ; take them out and drain, pile on a dish, pour round tomato sauce, and serve. Stuffed Calf’s Ears.- — (1) Put twelve ears into a bowl of lukewarm water, and let them disgorge. Blanch them, For details respecting Culinary Processes, Utensils, Sauces, &c., referred to, see under their special heads. Calf — continued. cut all the hairs away, and stew in a saucepan with slices of veal and bacon, seasoned with parsley, carrots, bay-leaves, spice, and thyme, and moisten with 1 wineglassful of white wine, and 1 ladleful of broth. Take out the ears when done so that a knife can easily be run into them. Drain, and let them cool. Stuff them with fowl or other forcemeat, giving them a horn shape ; dip singly into egg, cover with breadcrumbs, giving two coatings if necessary, plunge into boiling fat, and fry to a light brown. Arrange them on a dish, pour round tomato or other sauce, and serve. (2) Soak four ears in warm water to draw out the blood, put them in some good white stock that a Calf’s head has been cooked in, and boil over a good fire for an hour or so until quite tender. Let them remain in this until they are cold. Prepare ^lb. of good forcemeat, and add a few finelychopped mushrooms to it, and the yolk of an egg to bind the mass. Take the ears out of the stock, dry on a cloth, and stuff them nearly full of the forcemeat. Beat up two or three eggs in a basin ; dip the ears first in this and then in some breadcrumbs. Put them into a frying-pan with some lard, and fry, but not too quickly, as the forcemeat will require some time to cook. Put a layer of mashed potatoes on a dish, place the ears on it, and serve with a sauce of fine herbs poured round. (3) Take four ears, trim them short, and score them (see Fig. 306). Put them into a little warm water to remove the blood, &c., and then boil in some good Calf’s-kead stock until quite tender. Put some good chicken forcemeat, about fin. thick, on a plate or dish, nearly fill the ears with some more of it, and put them on the plate (or dish), on the top of the other forcemeat. Put a sheet of well-buttered white paper round each one, and another piece on the top ; place in a moderate oven, and bake until the forcemeat is set. Remove the paper when the ears are done, and serve with some Italian sauce poured over them.

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