Heat in hot water a boiled tongue, and a brain cooked
as directed in the recipe for boiled calfs head, keeping the
brain as whole as possible. Make a brown gravy by stirring
a tablespoonful each of butter and flour over the fire until
light brown, and then gradually stirring in a pint of boiling
water; season the gravy with a level teaspoonful of salt,
quarter of a saltspoonful of pepper✪ Broiled Calf's Head, and a gill of vinegar ;
lay the tongue and brain in a hot dish, pour the gravy over
them, and serve them at once.
Or, serve them with tartar sauce, which is made by mixing
SIDE-DISHES {ENTREES). 287
with a cupful of mayonnaise, a saltspoonful of dry mustard,
a tablespoonful each of chopped parsley, capers, and pickles,
and a teaspoonful of grated onion.
LAMB CUTLETS WITH FINANCIERE RAGOtiT. .
Make a sauce as directed in the recipe for sweetbread
and mushroom ragout, using mushroom essence and white
broth. Prepare a cupful each of sweetbreads and mush-
rooms as there directed ; cut in pieces a cupful of canned
cockscombs, or blanch some fresh ones just as sweetbreads
are blanched ; slice a small can of truffles, or enough to
make a cupful ; use the same quantity of cock's kidneys,
which may be fresh ones blanched like sweetbreads, or
canned kidneys ; put all these ingredients into the sauce,
season it palatably with salt and white pepper, and simmer
the ragout gently for about fifteen minutes ; then add a gill
of good Madeira, and use the ragout. This is a very
expensive dish, and one not generally used, because the
ingredients cannot always be obtained, although in large
cities the truffles and cockscombs and kidneys can be
bought canned.
Lamb cutlets may be broiled and served with this ragoAt,
or breaded and fried, and then garnished with it.
BROILED LAMB CUTLETS WITH MINT SAUCE.
Mix together on a platter four heaping tablespoonfuls
:i finely chopped fresh mint, one of sugar, and four of
vinegar✪ Broiled Lamb Cutlets with Mint Sauce ; lay lean lamb cutlets on this dressing or pickle,
dust them with pepper, let them stand half an hour, and
then turn them ; at the end of an hour, put them, without
wiping them, between the bars of a buttered double wire
gridiron, and broil them quickly over a hot fire; while
the cutlets are being broiled, turn the chopped mint from
the dish into a saucepan with two more tablespoonfuls of
288
PRACTICAL AMERICAN COOKERY.
sugar and four of vinegar, let these ingredients boil once,
and then serve the sauce with the cutlets ; the broiled
cutlets are to be served hot, as soon as they are done, on
a hot dish, with a little salt, pepper, and butter over them.
Lamb cutlets may be broiled plain, and dressed with
salt, pepper, and butter.
LAMB CUTLETS IN PAPER.
The accompanying engraving shows a cutlet, trimmed
from the rack or neck, and laid upon a sheet of buttered
or oiled writing-paper, cut in the shape of a very wide
Cutlets in Paper.
Page 161 · 4 recipe records on this page
Presented as published in 1885. 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
Heat in hot water a boiled tongue, and a brain cooked as directed in the recipe for boiled calfs head, keeping the brain as whole as possible. Make a brown gravy by stirring a tablespoonful each of butter and flour over the fire until light brown, and then gradually stirring in a pint of boiling water; season the gravy with a level teaspoonful of salt, quarter of a saltspoonful of pepper, and a gill of vinegar ; lay the tongue and brain in a hot dish, pour the gravy over them, and serve them at once.
Or, serve them with tartar sauce, which is made by mixing
SIDE-DISHES {ENTREES). 287
with a cupful of mayonnaise, a saltspoonful of dry mustard, a tablespoonful each of chopped parsley, capers, and pickles, and a teaspoonful of grated onion.
LAMB CUTLETS WITH FINANCIERE RAGOtiT. .
Make a sauce as directed in the recipe for sweetbread and mushroom ragout, using mushroom essence and white broth. Prepare a cupful each of sweetbreads and mushrooms as there directed; cut in pieces a cupful of canned cockscombs, or blanch some fresh ones just as sweetbreads are blanched; slice a small can of truffles, or enough to make a cupful; use the same quantity of cock's kidneys, which may be fresh ones blanched like sweetbreads, or canned kidneys; put all these ingredients into the sauce, season it palatably with salt and white pepper, and simmer the ragout gently for about fifteen minutes; then add a gill of good Madeira, and use the ragout. This is a very expensive dish, and one not generally used, because the ingredients cannot always be obtained, although in large cities the truffles and cockscombs and kidneys can be bought canned.
Lamb cutlets may be broiled and served with this ragoAt, or breaded and fried, and then garnished with it.
BROILED LAMB CUTLETS WITH MINT SAUCE.
Mix together on a platter four heaping tablespoonfuls of finely chopped fresh mint, one of sugar, and four of vinegar ; lay lean lamb cutlets on this dressing or pickle, dust them with pepper, let them stand half an hour, and then turn them ; at the end of an hour, put them, without wiping them, between the bars of a buttered double wire gridiron, and broil them quickly over a hot fire; while the cutlets are being broiled, turn the chopped mint from the dish into a saucepan with two more tablespoonfuls of
sugar and four of vinegar, let these ingredients boil once, and then serve the sauce with the cutlets ; the broiled cutlets are to be served hot, as soon as they are done, on a hot dish, with a little salt, pepper, and butter over them.
Lamb cutlets may be broiled plain, and dressed with salt, pepper, and butter.
LAMB CUTLETS IN PAPER.
The accompanying engraving shows a cutlet, trimmed from the rack or neck, and laid upon a sheet of buttered or oiled writing-paper, cut in the shape of a very wide
Cutlets in Paper.
Records on this page
Broiled Calf's HeadFrizzled MuttonCalf's Tongue and BrainsBroiled Lamb Cutlets with Mint Sauce