i several waters. Boil them in salt and water, to
j which has been added a table-spoonful of vine-
: gar and a little butter. Drain and divide them.
i Then put a little fried parsley in the middle of
a hot dish, place the brains✪ Calf's Brains and Parsley round them, and
pour browned butter over the whole. Time to
boil the brains, a quarter of an houi\ Sufficient
for two persons.
Calf s Brains and Tongue. — liemovc
the skin and the fibres, and wash the brains in
several waters. Boil them in salt and water,
and drain and chop them. Put them in a
saucepan with haK a cupful of melted butter, a
I tea-spoonful of parsley which has been boiled
: and chopped, a tea-spoonful of lemon-juice, and
! a little salt and cayenne pei^per. Skin and
j trim the boiled tongue✪ Calf's Brains and Tongue, place it in the middle of
the dish, and pour the sauce round it. Time to
I boil the brains, a quarter of an hour. The brains
I of one head will serve for a tongue.
I Calf s Brains with Wine,— Wash and
j skin the brains, and blanch them in Ijoiling salt
I and water mi.xed with vinegar. Put two or
; three rashers of bacon into a stewpan, with two
; sliced carrots, two sliced onions, two cloves, one
i bay-leaf, a tea-spoonful of chopped parsley, a
I bimch of thj-me, a little pepper and salt, and a
j glass of white wine. Add the brains, and
I let all simmer gently. When done, strain the
j gravy, and pour it round the brains. Time,
I half an hour. Sufficient for two or three
I persons.
[ Calf s Chitterlings, Fraise, or Crow.
[ These are the different names given to the fat
CAL
( 93 )
CAL
round the stomach of the calf, and in some parts
they foiTii a favourite dish. ITiey may be
served in two or three ways. First wash and
cleanse them thoroughly. Lay them in salt
and water for a night, place them in boiling-
water for a quarter of an hour, then dip into
cold water, and di-ain them. Cut them into
small pieces, and put them into a saucepan
with a little stock, two or thi-ee slices of bacon,
an onion, a bay-leaf, and salt and pepper. Let
them simmer gently, and when done place them
in a hot dish, reduce the gravy, thicken it with
a little flom-, add vinegar and sliced cucumber,
and serve as a sauce. Or, prepare as above.
After being boiled a quarter of an hour, dip
the pieces into a little batter, and fry them in
boiling drijiping until they are a light brown,
then serve with fried parslej'. Or, prepare
as above. After being boiled for a quarter of
an hour rub them over with butter, and bake
in a good oven.
Calf's Ears (a la Bechamel). Cut off four
calves' ears rather deeply, trim them evenly,
scald the hair off, and cleanse them thoroughly.
}}oil them in milk and water till tender ; then
drain them, and till the inside of each with a
little veal forcemeat ; tie them with thread, and
stew them in a pint of stock, seasoned with
2Jopper and salt, and an onion with three cloves
stuck in it. "Wlien done, drain them. Add a dozen
stewed mushrooms, and the yolk of an egg
beaten in a cupful of cream, to the liquor in
which they were boiled, first taking out the
onion and cloves. Put the ears into a dish,
pour the sauce round them, and garnish with
forcemeat balls and sliced lemon. Time to
stew, about half an hour. Sufficient for three
•or four persons.
Page 287 · 3 recipe records on this page
Presented as published in 1892. 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
i several waters. Boil them in salt and water, to
j which has been added a table-spoonful of vine-
: gar and a little butter. Drain and divide them.
i Then put a little fried parsley in the middle of
a hot dish, place the brains round them, and
pour browned butter over the whole. Time to
boil the brains, a quarter of an houi\ Sufficient
for two persons.
Calf's Brains and Tongue. — Remove
the skin and the fibres, and wash the brains in
several waters. Boil them in salt and water,
and drain and chop them. Put them in a
saucepan with haK a cupful of melted butter, a
I tea-spoonful of parsley which has been boiled
: and chopped, a tea-spoonful of lemon-juice, and
! a little salt and cayenne pepper. Skin and
j trim the boiled tongue, place it in the middle of
the dish, and pour the sauce round it. Time to
I boil the brains, a quarter of an hour. The brains
I of one head will serve for a tongue.
I Calf's Brains with Wine.— Wash and
j skin the brains, and blanch them in boiling salt
I and water mi.xed with vinegar. Put two or
; three rashers of bacon into a stewpan, with two
; sliced carrots, two sliced onions, two cloves, one
i bay-leaf, a tea-spoonful of chopped parsley, a
I bimch of thj-me, a little pepper and salt, and a
j glass of white wine. Add the brains, and
I let all simmer gently. When done, strain the
j gravy, and pour it round the brains. Time,
I half an hour. Sufficient for two or three
I persons.
Calf's Chitterlings, Fraise, or Crow.—
These are the different names given to the fat
CAL
( 93 )
CAL
round the stomach of the calf, and in some parts they foiTii a favourite dish. ITiey may be served in two or three ways. First wash and cleanse them thoroughly. Lay them in salt and water for a night, place them in boilingwater for a quarter of an hour, then dip into cold water, and di-ain them. Cut them into small pieces, and put them into a saucepan with a little stock, two or thi-ee slices of bacon, an onion, a bay-leaf, and salt and pepper. Let them simmer gently, and when done place them in a hot dish, reduce the gravy, thicken it with a little flom-, add vinegar and sliced cucumber, and serve as a sauce. Or, prepare as above. After being boiled a quarter of an hour, dip the pieces into a little batter, and fry them in boiling dripping until they are a light brown, then serve with fried parslej'. Or, prepare as above. After being boiled for a quarter of an hour rub them over with butter, and bake in a good oven.
Calf's Ears (a la Bechamel). Cut off four calves' ears rather deeply, trim them evenly, scald the hair off, and cleanse them thoroughly. Boil them in milk and water till tender ; then drain them, and till the inside of each with a little veal forcemeat ; tie them with thread, and stew them in a pint of stock, seasoned with pepper and salt, and an onion with three cloves stuck in it. "Wlien done, drain them. Add a dozen stewed mushrooms, and the yolk of an egg beaten in a cupful of cream, to the liquor in which they were boiled, first taking out the onion and cloves. Put the ears into a dish, pour the sauce round them, and garnish with forcemeat balls and sliced lemon. Time to stew, about half an hour. Sufficient for three •or four persons.
Records on this page
Calf's Brains with WineCalf's Brains and ParsleyCalf's Brains and Tongue