Calf’s Liver Saute.— Have I y2 lbs.
of nice light -colored calf’s liver;
cut in slices of one-third of an inch
thick. Season each side with half a
salt-spoonful of salt and quarter of a
one of black pepper. Put in a skillet
two table-spoonfuls of clarified butter ;
when hot, place the slices one by the
other. Cook three minutes on each
side, remove them to a platter, and
keep warm in the oven with door
wide open. Put in the gravy of the
liver two table-spoonfuls of finely
chopped onions. Let simmer for
five minutes while stirring, till they
are a golden color. Add one table-
spoonful of wine vinegar, let simmer
one minute more, pour over the liver
and sprinkle over it one table-spoonful
of finely chopped parsley. Arrange
the slices on the platter in a crown
shape. Garnish with vegetables.
Calf’s Tongue, Boiled. —Let two
calves’ tongues soak in cold water for
one hour. Put them in a soup-kettle
with three quarts of cold water, over
a brisk fire. As soon as it has come
to the boiling-point, skim carefully
and season with half a table-spoonful
of salt, one salt -spoonful of pepper,
three good-sized carrots, three small
white turnips, one bouquet of three
leeks, four sprigs of parsley, one
branch of celery, one bay -leaf, two
cloves stuck in one onion, and a very
small branch of thyme. Let it boil for
two hours, remove the tongues to a
platter, skin them, and cut them in
two, lengthwise. Serve with baked
macaroni; or, if wanted cold, serve
with tartar or other cold sauce.
Sweetbreads. See Sweetbreads,
pages 381, 382, 383.
Veal, Blanquette of, with Mush-
rooms.— Cut some cold dressed veal
into pieces about an inch square and
a quarter of an inch thick. Take a
quarter of the bulk of the meat in but-
ton mushrooms, clean these with a
piece of flannel and a little salt, and
simmer them very gently with a slice
of fresh butter till they are done
enough. Put the pieces of veal in a
saucepan, lay the stewed mushrooms
upon them, and pour over all a little
nicely seasoned veal stock, thickened
with a little piece of white thickening.
Heat the preparation gently till it is
on the point of boiling. Beat one or
two eggs in a bowl, stir a spoonful of
sauce into them, and add them gradu-
ally to the rest. Shake the sauce over
the fire for a minute, but do not let it
boil or it will curdle. Add a table-
spoonful of lemon -juice, and serve.
If liked, the blanquette may be piled
m the centre of a dish with a border
of pastry round it. Time to sim-
mer the mushrooms, ten to fifteen
minutes.
Veal, Breast of. — Cover thickly
with crumbs of bread, put small
lumps of butter about on it, and
sprinkle with pepper and salt✪ Veal, Breast of when
baked, making a gravy of butter.
This is a very nice dish. Both the
rack and breast, as commonly dressed,
are but little esteemed, yet in this
way make excellent dishes.
Veal, Breast of, Stuffed and Roast-
ed- — Take a breast of veal weighing
about 8 lbs.✪ Veal, Breast of, Stuffed and Roasted Raise the thick part with
the fingers, and force into the vacant
394
Veal, Cold, To Ragout
VEAL Veal Cutlets a la Milanaise
Page 442 · 5 recipe records on this page
Presented as published in 1902. 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
Calf's Liver Saute. — Have 1 1/2 lbs. of nice light-colored calf's liver; cut in slices of one-third of an inch thick. Season each side with half a salt-spoonful of salt and a quarter of one of black pepper. Put in a skillet two table-spoonfuls of clarified butter ; when hot, place the slices one by the other. Cook three minutes on each side, remove them to a platter, and keep warm in the oven with door wide open. Put in the gravy of the liver two table-spoonfuls of finely chopped onions. Let simmer for five minutes while stirring, till they are a golden color. Add one tablespoonful of wine vinegar, let simmer one minute more, pour over the liver and sprinkle over it one table-spoonful of finely chopped parsley. Arrange the slices on the platter in a crown shape. Garnish with vegetables.
Calf’s Tongue, Boiled. —Let two
calves’ tongues soak in cold water for one hour. Put them in a soup-kettle with three quarts of cold water, over a brisk fire. As soon as it has come to the boiling-point, skim carefully and season with half a table-spoonful of salt, one salt -spoonful of pepper, three good-sized carrots, three small white turnips, one bouquet of three
leeks, four sprigs of parsley, one branch of celery, one bay -leaf, two cloves stuck in one onion, and a very small branch of thyme. Let it boil for two hours, remove the tongues to a platter, skin them, and cut them in two, lengthwise. Serve with baked macaroni; or, if wanted cold, serve with tartar or other cold sauce.
Sweetbreads. See Sweetbreads, pages 381, 382, 383.
Veal, Blanquette of, with Mushrooms.— Cut some cold dressed veal into pieces about an inch square and a quarter of an inch thick. Take a quarter of the bulk of the meat in button mushrooms, clean these with a piece of flannel and a little salt, and simmer them very gently with a slice of fresh butter till they are done enough. Put the pieces of veal in a saucepan, lay the stewed mushrooms upon them, and pour over all a little nicely seasoned veal stock, thickened with a little piece of white thickening. Heat the preparation gently till it is on the point of boiling. Beat one or two eggs in a bowl, stir a spoonful of sauce into them, and add them gradually to the rest. Shake the sauce over the fire for a minute, but do not let it boil or it will curdle. Add a tablespoonful of lemon -juice, and serve. If liked, the blanquette may be piled m the centre of a dish with a border of pastry round it. Time to simmer the mushrooms, ten to fifteen minutes.
Veal, Breast of. — Cover thickly with crumbs of bread, put small lumps of butter about on it, and sprinkle with pepper and salt when baked, making a gravy of butter. This is a very nice dish. Both the rack and breast, as commonly dressed, are but little esteemed, yet in this way make excellent dishes.
Veal, Breast of, Stuffed and Roasted- — Take a breast of veal weighing about 8 lbs. Raise the thick part with the fingers, and force into the vacant
Veal, Cold, To Ragout
VEAL Veal Cutlets a la Milanaise
Records on this page
Veal, Breast ofCalf’s Liver SautéCalf’s Tongue, BoiledVeal, Blanquette of, with MushroomsVeal, Breast of, Stuffed and Roasted