same shape ; place them alternately on their edges round the inside
of a hot dish (so as to form a sort of chain), and pour into the middle
some rich gravy made in the pan✪ Veal Cutlets a la Mode de Londres, and very slightly flavoured with
eschalot ; or substitute for this some good brown mushroom sauce.
Savoury herbs, grated lemon-rind, nutmeg or mace, salt, and white
pepper or cayenne, should be mixed with the bread-crumbs, in the
proportions directed at page 213, for cutlets of calf’s head; or they
may be varied at pleasure. A cheek of bacon is best adapted to this
dish.
SWEETBREADS SIMPLY DRESSED. ( ENTREE.)
In whatever way sweetbreads are dressed, they should -first be well
soaked in lukewarm water, then thrown into boiling water to blanch
them, as it is called, and to render them firm. If lifted out after they
have boiled from five to ten minutes according to their size, and laid
immediately into fresh spring water to cool, their colour will be the
better preserved. They may then be gently stewed for three quarters
of an hour in veal gravy, which with the usual additions of cream,
lemon, and egg-yolks✪ Sweetbreads Simply Dressed, may be converted into a fricassee sauce for
them when they are done ; or they may be lifted from it, glazed , and
served with good Spanish gravy ; or, the glazing being omitted, they
may be sauced with the sharp Maitre d' Hotel sauce of page 117
They may also be simply floured, and roasted in a Dutch oven, being
often basted with butter, and frequently turned. A full sized sweet-
bread, after having been blanched, will require quite three quarters
of an hour to dress it.
Blanched 5 to 10 minutes. Stewed f hour or more.
SWEETBREAD CUTLETS. (ENTREE.)
Boil the sweetbreads for half an hour in water or veal broth, and
when they are perfectly cold, cut them into slices of equal thickness,
brush them with yolk of egg, and dip them into very fine bread-
crumbs seasoned with salt, cayenne, grated lemon-rind, and mace ;
fry them in butter of a fine light brown, arrange them in a dish
placing them high in the centre, and pour under them a gravy made
in the pan✪ Sweetbread Cutlets, thickened with mushroom powder and flavoured with
lemon-j uice ; or, in lieu of this, sauce them with some rich brown
gravy, to which a glass of sherry or Madeira has been added. When
it can be done conveniently, take as many slices of a cold boiled
tongue as there are sweetbread cutlets; pare the rind from them,
trim them into good shape, and dress them with the sweetbreads,
after they have been egged and seasoned in the same way ; and place
each cutlet upon a slice of tongue when they are dished. For variety,
substitute croutons of fried bread stamped out to the size of the cutlets
with a round or fluted paste or cake cutter. The crumb of a stale
loaf, very evenly sliced, is best for the purpose.
228
MODERN COOKERY,
[chap, xi.
STEWED CALF’S FEET.
( Cheap and Good.') ✪ Stewed Calf's Feet
Page 217 · 4 recipe records on this page
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
same shape ; place them alternately on their edges round the inside of a hot dish (so as to form a sort of chain), and pour into the middle some rich gravy made in the pan, and very slightly flavoured with eschalot ; or substitute for this some good brown mushroom sauce. Savoury herbs, grated lemon-rind, nutmeg or mace, salt, and white pepper or cayenne, should be mixed with the bread-crumbs, in the proportions directed at page 213, for cutlets of calf’s head; or they may be varied at pleasure. A cheek of bacon is best adapted to this dish.
SWEETBREADS SIMPLY DRESSED. ( ENTREE.)
In whatever way sweetbreads are dressed, they should -first be well soaked in lukewarm water, then thrown into boiling water to blanch them, as it is called, and to render them firm. If lifted out after they have boiled from five to ten minutes according to their size, and laid immediately into fresh spring water to cool, their colour will be the better preserved. They may then be gently stewed for three quarters of an hour in veal gravy, which with the usual additions of cream, lemon, and egg-yolks, may be converted into a fricassee sauce for them when they are done ; or they may be lifted from it, glazed , and served with good Spanish gravy ; or, the glazing being omitted, they may be sauced with the sharp Maitre d' Hotel sauce of page 117 They may also be simply floured, and roasted in a Dutch oven, being often basted with butter, and frequently turned. A full sized sweetbread, after having been blanched, will require quite three quarters of an hour to dress it.
Blanched 5 to 10 minutes. Stewed f hour or more.
SWEETBREAD CUTLETS. (ENTREE.)
Boil the sweetbreads for half an hour in water or veal broth, and when they are perfectly cold, cut them into slices of equal thickness, brush them with yolk of egg, and dip them into very fine breadcrumbs seasoned with salt, cayenne, grated lemon-rind, and mace ; fry them in butter of a fine light brown, arrange them in a dish placing them high in the centre, and pour under them a gravy made in the pan, thickened with mushroom powder and flavoured with lemon-juice ; or, in lieu of this, sauce them with some rich brown gravy, to which a glass of sherry or Madeira has been added. When it can be done conveniently, take as many slices of a cold boiled tongue as there are sweetbread cutlets; pare the rind from them, trim them into good shape, and dress them with the sweetbreads, after they have been egged and seasoned in the same way ; and place each cutlet upon a slice of tongue when they are dished. For variety, substitute croutons of fried bread stamped out to the size of the cutlets with a round or fluted paste or cake cutter. The crumb of a stale loaf, very evenly sliced, is best for the purpose.
[CHAP. XI.
STEWED CALF’S FEET.
( Cheap and Good.')
Records on this page
Veal Cutlets a la Mode de LondresSweetbreads Simply DressedSweetbread CutletsStewed Calf's Feet