Gut two thick slices from the best end of a leg of veal, they
should be an inch in thickness; divide each slice into six or eight
pieces, they should be about the size of a large oyster ; season
the meat with pepper and salt, and lay it in a stew-pan, with a
very little water, not enough to cover the top of the meat, stew
gentry, turning often, until the meat is very tender, replenishing
the water from a kettle as it cooks away, but never enough to
oover the meat; when perfectly tender, add a bunch of parsley
chopped, two blades of mace, and a piece of onion half Uie siie
of a small nutmeg, also chopped, stew again for three minutes ;
rub to a (MSte a piece of butter the size of an egg and a table-
spoonfuJ of flour, stir this in, and add a large coffeeoup of
eream ✪ Blanquette of Teal; give one boil up, and serve.
* Breast of YeaL
Season with pepper and salt and dust with flour, put it in a
dripping-pan with a little water✪ Breast of Veal, and roast it, allowing twenty
minutes to the pound ; when done, make a gravy with the drip-
pings which have nm from the meat, with a little brown flour
Gtt thiokening and half a teacup of hot water, and serve with a
64 COOKERY FROM EXPERIENCE.
few BpooBflM of the gnyy over the meat, the renudnder im •
savee-boat. Some persons staff this part of the veal ; to do aOi
nm a sharp knife horiiontallj between the meat and the bonea,
make a filling as for the fillet, push it in the place you hare t«ty
skewer it in, and season and roast.
* Calf's LiTer wifh Cream,
Wash the liver whole, wipe it dry and ont it in sliees half an
inch thick, season with pepper and salt, and dnst with flour;
melt in a frying-pan a tablespoonful of butter or very nice drip-
pings, lay in the slices and fry them a light brown; take the
frying-pan from the fire and cut the liver into pieoes half an
inch square; stir into them a teaspoonfril of floor and a ooffe»-
enp of rich cream ; put back on the fire^ give one boil up, stir-
ring all the time, and serre. A very nice relish for breakfiMit
or supper.
* Calf's Liyer with Muihroomi.
Wash and wipe the liver, cut it in slices half an inch thidc;
season with pepper and salt and dust with flour, fry in a litde
butter a light brown, take out the liver with a perforated skim-
mer, and place it where it will keep warm, but not cook or dry |
put in the frying-pan that you took the liver from, a half a tea*
eup of boiling water, wash clean a quart of mushrooms, draii
them and put them in the pan, and stew twenty minutes, oi
until tender ; chop a bunch of parsley and add to them ; give
a boil up and then stir in the liver, thicken with a teaspoon of
flour mixed into a paste, stew five minutes and serve. You may
add a little cayenne pepper when you put the liver in the paa^
and a little more salt, if needed.
* Sweetbrtods Larded.
Wash the sweetbreads and put them in a sauce-pan with bail*
ing water ; cook them fifteen minutes, or until they are white
and firm ; lay them on a dish to cool ; cut strips of ihe fat of
pickled pork a quarter of an inch square and about four in^es
long, draw these through the sweetbreads, leaving half an iaeb
MEATS. 6ft
outside at both ends \ brown them in bntter, tnnung tke» unftO
a light brown on every side ; if served with green peu, Uj
them round a dish and serve the peas in the centre.
* Fried Sweetbreads, No 1. ✪ Calf's Liver with Cream
Page 30 · 7 recipe records on this page
Presented as published in 1905. 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
Gut two thick slices from the best end of a leg of veal, they should be an inch in thickness; divide each slice into six or eight pieces, they should be about the size of a large oyster ; season the meat with pepper and salt, and lay it in a stew-pan, with a very little water, not enough to cover the top of the meat, stew gentry, turning often, until the meat is very tender, replenishing the water from a kettle as it cooks away, but never enough to cover the meat; when perfectly tender, add a bunch of parsley chopped, two blades of mace, and a piece of onion half Uie siie of a small nutmeg, also chopped, stew again for three minutes ; rub to a paste a piece of butter the size of an egg and a tablespoonfuJ of flour, stir this in, and add a large coffeeoup of eream ; give one boil up, and serve.
* Breast of YeaL
Season with pepper and salt and dust with flour, put it in a dripping-pan with a little water, and roast it, allowing twenty minutes to the pound ; when done, make a gravy with the drippings which have nm from the meat, with a little brown flour for thickening and half a teacup of hot water, and serve with a
few spoonfuls of the gravy over the meat, the remainder in a sauce-boat. Some persons staff this part of the veal ; to do so, run a sharp knife horizontally between the meat and the bonea, make a filling as for the fillet, push it in the place you have ready, skewer it in, and season and roast.
* Calf's LiTer wifh Cream,
Wash the liver whole, wipe it dry and cut it in slices half an inch thick, season with pepper and salt, and dust with flour; melt in a frying-pan a tablespoonful of butter or very nice drippings, lay in the slices and fry them a light brown; take the frying-pan from the fire and cut the liver into pieoes half an inch square; stir into them a teaspoonfril of floor and a coffee-cup of rich cream ; put back on the fire^ give one boil up, stirring all the time, and serre. A very nice relish for breakfast or supper.
* Calf's Liyer with Muihroomi.
Wash and wipe the liver, cut it in slices half an inch thick; season with pepper and salt and dust with flour, fry in a little butter a light brown, take out the liver with a perforated skimmer, and place it where it will keep warm, but not cook or dry; put in the frying-pan that you took the liver from, a half a tea-cup of boiling water, wash clean a quart of mushrooms, draii them and put them in the pan, and stew twenty minutes, oi until tender ; chop a bunch of parsley and add to them ; give a boil up and then stir in the liver, thicken with a teaspoon of flour mixed into a paste, stew five minutes and serve. You may add a little cayenne pepper when you put the liver in the pan, and a little more salt, if needed.
* Sweetbrtods Larded.
Wash the sweetbreads and put them in a sauce-pan with bail* ing water ; cook them fifteen minutes, or until they are white and firm ; lay them on a dish to cool ; cut strips of ihe fat of pickled pork a quarter of an inch square and about four in^es long, draw these through the sweetbreads, leaving half an iaeb
MEATS. 61
outside at both ends \ brown them in butter, turning them until a light brown on every side ; if served with green peu, Uj them round a dish and serve the peas in the centre.
* Fried Sweetbreads, No 1.
Records on this page
Fried Sweetbreads, No 2Blanquette of TealBreast of VealCalf's Liver with CreamCalf's Liver with MushroomsSweetbreads LardedFried Sweetbreads, No 1