The complete cook book

Put one pair of heart sweetbreads in cold water; remove the pips and membranes. Parboil them in boiling salted water with one tablespoonful of lemon juice twenty minutes, and plunge at once in cold water. Skin and chop them very fine with a silver knife. Add the yolks of two raw eggs, six or eight mushrooms chopped very fine, a few drops of onion juice, one tablespoonful of chopped parsley and pepper and salt to taste. Now put one cup of cream onto boil in a granite or porcelain lined stewpan, and rub one tablespoonful of butter and two tablespoonfuls of flour together, and stir into the boiling cream, and cook until it is almost too thick to stir. Then pour into the sweetbread mixture, and mix it thoroughly and turn out on a platter to cool. When cold, form into cutlets, dip in the beaten egg and bread crumbs and fry in boiling fat. Drain and serve with cream sauce. Arrange a fancy frill of paper on the end of each cutlet. CHICKEN AND BRAIN CUTLETS. These are made exactly like sweetbread cutlets, except you add one pint of cold cooked chopped chicken, 140 The Complete Cook Book. or two Bets of parboiled brains instead of the sweetbreads. Shad roes are also very fine parboiled and made by this same recipe. LIVER CUTLETS— ORIGINAL. Soak one poundof calf s liver in cold water two hours to draw out the blood. Parboil it for twenty minutes; then chop it very fine. Into a saucepan put one cup of milk, and when it reaches boiling point stir into it one tablespoonful of butter and two tablespoonfuls of flour which have first been rubbed together until smooth, and cook until it forms a smooth paste and very thick. Season liver with yolk of one raw egg, one teaspoonful of parsley, pepper and salt to taste; then pour in the cream sauce and mix well together. Pour on a platter to cool, and when cold form into cutlets, roll in egg and cracker crumbs and fry in boiling fat. Serve with thin slices of breakfast bacon fried crisp. MEAT TOAST. This is excellent, made of part veal and chicken. Chop your meat fine, season very well with salt, pepper and a little mace. Make a white sauce; put the chopped meat into it and heat well; pour on buttered toasted bread. DELICIOUS CHICKEN CROQUETTES— ORIGINAL. To one fat hen chopped fine, use one large tablespoonful of parsley, one heaping teacupful of bread crumbs, one cup of cream or rich milk, one-half pound of butter, or use the rich liquor from the chicken and not so much butter, and the yolks of eight hard-boiled eggs. Mash and mix the butter with these, season with salt and pepper to taste. Make very moist by adding more milk if one cup is not sufficient. Roll in shape and dip in beaten egg, and then in cracker crumbs and fry in smoking fat. Serve with cream sauce and garnish with French green peas. BRAIN CROQUETTES— VERY FINE. Clean one set of calves' brains, remove the red membranes, and soak la ice water one hour. Then put them The Complete Cook Book. 141 into one pint of boiling water and boil from five to ten minutes, with one teaspoonful of salt and one tablespoonful of lemon juice. When they have boiled ten minutes drain, and pour cold water on them. When cold, chop fine and add one and one-half cupfuls of cracker crumbs, one teaspoonful of chopped parsley; one large tablespoonful of butter and yolks of five hardboiled eggs. Enough pure cream to make moist. Mash and mix the butter with the eggs, and add to the other ingredients. Salt and pepper 'to taste. Roll in shape and dip in beaten egg and then in cracker dust and fry in boiling fat. Drain and serve with green sauce. SWEETBREAD CROQUETTES. Sweetbread croquettes are made exactly like brain croquettes. It is also very nice to mix them. PORCUPINE CROQUETTES.