The Ideal cook book

Take the best end of a small neck ; cut the bones short, but leave it whole ; then put it into a stewpan just covered with brown gravy ; and when it is nearly done, have ready a pint of boiled peas, six cucumbers pared and sliced, and two cabbage- lettuces cut into quarters, all stewed in a little good broth ; put them with the veal, and let them simmer ten minutes. When the veal is in the dish, pour the sauce ard vegetables over it, and lay the lettuce with forcemeat balls round it. 212. Hashed Calf’s Head (a la Poulette) — Ingredients — Calfs head, 2 oz. of butter, 2 tablespoonfuls of flour, 4% pt. of white stock, a few button mushrooms, white pepper and salt to taste, 2 | eggs, juice of a lemon, parsley. Cut the remnants of a boiled head into uniform pieces the size of half an apple. Melt in a saucepan one or two ounces of butter, according to the quantity of meat to be hashed ; amalgamate with it one or two tablepoonfuls of flour, then stir in half a pint, more or less, of white stock. Stir well, then add - ‘4 fi bes Pee Sey, Lee alee! Eee 8 Oe To Oe tae & er RRR A es ay cone DE LEI rae ee go Be Om ec See Tay aT eR Pe aed ean ARUBA ATED ah AUB I ee aR ey DS ees Merced i Sire he : ong AS F - Meats. "7 a few button mushrooms, white pepper and salt to taste, and | let the sauce boil for ten minutes. Put the saucepan by the side of the fire, and lay the pieces of calf’s head in it; let them get hot slowly, but not boil. Just before serving stir in off the fire the yolks of two eggs, beaten up with the juice of a lemon, and strained ; also a small quantity of parsley very finely minced. 213. Minced Veal—Ingredients—Some remnants of roast or braized veal, a shallot, a little butter, a little flour, a little stock, a few sprigs of parsley, pepper and salt, nutmeg to taste, a few drops of lemon juice, fried bread and poached eggs. Take some remnants of roast or braized veal, trim off all. browned parts, and mince it very finely ; fry a shallot, chopped small, in plenty of butter; when it is a light straw color add a large pinch of flour and a little stock, then the minced meat, with chopped parsley, pepper, salt and nutmeg to taste; mix well, add more stock if necessary, and let the mince gradually get hot by the side of the fire ; lastly, add a few drops of lemon juice. Serve with sippets of bread fried in butter round, and the poached eggs on the top. 214. Veal (braized loin of)—Ingredients—Veal, 2 oz. of butter, I carrot, I onion, a little parsley, sweet herbs, a leaf or two of basil, a bay leaf, a crust of bread toasted brown, a little flour and a little stock. Take about two ounces of butter, one carrot, one onion, a little parsley, sweet herbs, a leaf or two of basil, and a bay leaf; brown a large crust of bread, and put it in a stewpan with the above things, and fry them until they are brown ; then flour the meat, and brown it well, putting it back in the saucepan ; add a little stock, and baste it in the gravy till done, and keep turn- ing the meat. Simmer four pounds for three or four hours. 215. Stewed Caif’s Head. Wash in three or four waters and remove the brains. Now secure the head in a floured cloth. Slightly salt enough hot water to cover it, and boil two hours s/ow/y. After washing the brains carefully and rejecting the membrane and any pieces of skin, stew in just enough water to coverthem. Take them out, mash smooth with a wooden potato masher, and add a little of the liquor in which the head was boiled. Season with a sprin- kle of sage, pepper, salt, ground cloves, chopped parsley and butter the size of an egg. Place on stove in saucepan, simmer Tue Dominton Coox ‘Boor. : Le you need it. Ifthe head is tender, take up and drain. ees Now score with a sharp knife and cover with melted butter. — es Dredge with flour, place in oven to brown. Send to table with © the gravy poured over it. VEAL CARVING. 2a