The new century cookery book

887. Tete de Veau en Tortile. — Wash half a calf’s head well, and rub with a coarse cloth. Bone carefully ; start cutting from the centre of the head down to the nostrils. Wash and blanch the flesh ; put in a stewpan an ounce of flour, stir in a quart of water and a teaspoonful of vinegar ; add an onion, three cloves, a bunch of herbs, one carrot, and a bay-leaf. Cut the meat of the head into convenient pieces, remove the centre of the ears, put them into the stewpan, add two or three quarts of stock, and boil slowly till tender. Skim occasionally. When done take up as many pieces as may be required (the remainder will keep if put with the stock into an earthenware pan), put them in a stewpan with a glass of sherry, cover and boil five minutes, season to taste, and add Garnishing a la Tortue (No. 493). Cook for fifteen minutes longer, dish up, garnish with fried bread croutons glazed over, and fried parsley, and serve. Note. — The brain should be removed, washed, and kept in water till wanted. The tongue can be cooked at the same time, or may be served as a separate dish. 888. Tete de Veau a la Foulette. — Cook half a calf’s head as in the foregoing recipe. Add about one pint of poulette sauce (No. 207), omitting the sherry and Tortue garnishing. Simmer slowly for fifteen minutes, dish up and serve. If found that the sauce is too thick add a little milk or cream. 888 a. Tete de Veau d la Vinaigrette. — Wash, blanch, and cook as before, drain well, dish up, garnish with sprigs of parsley, and serve with a boat of vinaigrette sauce, consisting of one gill of best oil, rather more than half a gill of vinegar, pepper, salt, chopped chervil, parsley, olives, and one small shallot. 889. Tete de Veau a la Cavour — Proceed as before; finish cooking in tomato sauce (No. 271), adding garnishing a la Cavour (No. 431). Dish up, garnish neatly, and serve. 890. Filets de Fore d la Ferigueux — -Bone a small neck of pork, trim off all the fat, and lard one side with strips of fat bacon. Place it in a deep saute-pan, on a bed of sliced carrot, onion, and bouquet garni, season with pepper and salt, moisten with a glass of sherry and a gill of brown stock. Let it come to the boil, and finish cooking in a moderate oven ; baste well from time to time. When done, take up, skim the liquor and strain into a small stewpan add ENTREES CHAUDES DE VI ANDES ( HOT MEAT DISHES) 323 about three-quarters of a pint of Perigueux sauce (No. 243), boil up, and let simmer for a few minutes. Dish up the fillets, left whole, or cut into slices about a quarter of an inch thick, pour over some sauce, and serve the remainder separately. A border of mashed potatoes brushed over with egg, and baked in the oven, will serve well as a base for the fillets, and greatly improves the appearance of the dish. 891. Cdtelettes de Pore a la Robert. — Cut eight to nine small pork cutlets from the best end of the neck of pork. Trim and pare neatly, leaving about half an inch of fat round each cutlet. Put the cutlets in a deep dish, season with pepper and salt and chopped parsley, pour over two tablespoonfuls sweet oil, allow them to remain in soak for half an hour, turn frequently. Drain, and broil over a clear fire. They should be well done, and will take from fifteen to eighteen minutes. Dish up, and serve with sauce Robert (No. 238).