Twentieth century home cook book

Take a four-pound fillet of veal; trim to a nice shape and lard on top. Put thin slices of pork in a saucepan, lay over the pork sliced carrots, a stalk of celery, some parsley and an onion. Put the meat on top of the vegetables ; sprinkle over pepper and salt. Fill the saucepan with boiling stock to cover the meat. Cover with a light lid and bake in moderate oven two hours and a half. Baste several times. STEWED KIDNEYS. After soaking the kidneys for several hours, parboil them until very tender. Flour them, put in a stewpan a good spoonful of butter, two spoonfuls of tomato or walnut catsup ; pepper and salt. Stew well. BEEF TONGUE. Soak in cold water all night ; wash and boil four or five hours ; when done take off the skin and cut in thin slices, and serve with salad dressing. BOILED TONGUE. Soak the tongue until it becomes soft. Put it into a stewpan with sufficient water, add a bouquet of herbs ; as soon as it boils, skim and then simmer slowly until quite done, peel off the skin and garnish with parsley and lemon. BRAINS (FRIED). Prepare your brains with great care, taking out all the fiber. Place in cold water and soak for two hours. Then throw them into boiling water with salt and a little vinegar, and let boil fifteen minutes ; take out and throw them into cold water, drain well, and fry in hot lard (but not too hot). After the brains are fried put them on a white cloth, form a pyramid and dress with parsley. — Mrs. Granlees. BRAINS OMELET. Prepare the brains in the same manner as for frying, only after having been boiled, cut in pieces like oysters and throw the pieces in the eggs which have been prepared for omelet. Cook in the usual manner, not forgetting salt and pepper. BRAINS AND TOMATOES. Cook the brains, as said before, in water. Have good tomatoes, well seasoned with salt, pepper and veiy finely cut parsley, and a piece of butter the size of a walnut. AVhen the tomatoes are well cooked, throw in the brains and cook very few minutes. CALF'S BRAINS. Beat the brains nicely, adding a little thyme, parsley, nutmeg and few drops of lemon juice. Mince the yolk of an egg and roll in flour. Make into small cakes and fry in hot fat. SWEETBREADS. Put them in cold water ; remove the pipes and membranes. Cook them in boiling salted water, with one tablespoonful of lemon juice, twenty minutes and plunge into cold water to harden. They may then be cooked in either of the following ways : LARDED SWEETBREADS. Lard and bake until brown, basting with brown stocii. Serve with peas. FRIED SWEETBREADS. Roll in fine bread crumbs, egg, and a second time in crumbs, and fry in deep fat or saute in a little fat. — Mrs. Grantees. CREAMED SWEETBREADS. Cut in small pieces and serve in a white sauce, on toast or on toast patties, or in puff paste or as a vol-au-vent. BROILED SWEETBREADS. Rub with butter, salt and pepper ; wrap in buttered paper, and broil ten minutes. Serve with Maitre d' Hotel butter. BECHAMEL SWEETBREADS. One pair sweetbreads. One tablespoonful of flour. One gill of cream. One-half teaspoonful of salt. One gill of stock. Six mushrooms, in quarters. Yolks of two eggs. Wash and parboil sweetbreads, cut with a silver knife in small pieces. Make the sauce just as before, only use two yolks instead of one. — Mrs. Atney Fallon, Wayne, Pa. SWEETBREADS WITH MUSHROOMS. Parboil sweetbreads, allowing eight medium-sized ones to a can of mushrooms ; cut the sweetbreads about half an inch square, stew until tender ; slice mushrooms and stew in the liquor one hour, then add to the sweetbreads a teacup of cream, a tablespoonful of butter. Salt and pepper to the taste, — Mrs, George C. MEATS. Ill STEWED SWEETBREAD WITH CHAMPIGNON.