The Ideal cook book

Calf's Head. Insert the knife down to the bone and cut slices in the direction of the line 1 to 2 and with these slices place a piece of throat sweetbread cut from 3 to 4. The eye and surrounding flesh are esteemed highly by connoisseurs. ‘The jaw bone removed, some nice lean and the “4 es palate, which is called a titbit, lies under the head. oe KnKnuckle. The dotted line from one to two sufficiently indicates the direction which the knife should take.y Fillet of Veal. Cut slices not too thick in the direction of line 1 to 2. Be careful to cut evenly. GRAVIES GENERAL, DIRECTIONS RESPECTING C RAVIES. Gravy may be made quite as good of the skirts of beef, and the kidneys, as of any other meat, prepared in the same way. An ox-kidney, or milt, makes good gravy, cut all to pieces, and prepared as other meat; and so will the shank end of mutton that has been dressed, if much be not wanted. The shank-bones of mutton are a great improvement to the richness of gravy; but first soak them well, and scour them clean. Tarragon gives the flavor of French cookery, and in high gravies is a great improvement ; but it should be added only a short time before serving. 216. A Good Beef Gravy (for Poultry or Game)—Ingredients—% lb. of lea beef, % a pt. of cold water, 1 small onion, a saltspoonful of salt, a little pepper, a tablespoonful of mushroom catchup or Harvey’s sauce, % teaspoonful of arrowroot. Cut the beef into small pieces and put it and the water into a stewpan. Add the onion and seasoning, and simmer gently for three hours. A short time before it is required, mix the arrowroot with a little cold water, pour into the gravy, while stirring, add the Harvey’s sauce and allow it just to come to the boil. Strain into a tureen and serve very hot. 217. Savory Gravy (Thick)—Ingredients—1 onion, butter, a tablespoonful of flour, 1% pt. of broth or stock, pepper and salt, a small quantity of Worester sauce. Mince one onion fine, fry it in butter to a dark brown, and stir in a tablespoonful of flour. After one minute add half a pint of broth or stock, pepper and salt, and a very small quantity of Worcester sauce. 218. Gravy for Roast Meat—Ingredients— Gravy, salt. Puta kitchen dish with a sprinkling of salt in it beneath THe Dommion Coox Boor. the meat about twenty minutes Lefore it is removed from the oven. Then remove, baste the meat, and pour the gravy on the dish intended for serving the joint upon. ; 219. Gravy for Venison—Ingredients—Remnants of venison, mutton shank bones, a little salt, 2 glasses of water, 1 dessertspoon ful of walnut catchup. Brown the venison over a clear fire, and put this with the shank bones and water into a stewpan and allow it to boil very gently for about two hours. Strain an add the catchup and a sprinklin,s «€ salt. Serve very hot. 220. Strong Fish Gravy—Ingredients—2 or 3 eels, crust of toasted bread, 2 blades of mace, some whole pepper, sweet herbs, a piece of lemon peel, an anchovy, a teaspoonful of horse radish. Skin two or three eels, and wash them very clean ; cut them into small pieces and put them into a saucepan. Cover them with water, and add a little crust of bread toasted brown, two blades of mace, some whole pepper, sweet herbs, a piece of lemon peel, an anchovy or two, and a teaspoonful or two of horse radish. Cover close, and simmer ; add a piece of butter and a little flour, and boil with the above. 221. Plain Gravy —Ingredients—An onion, a little butter, 3/4 pt. of stock, pepper and salt, a small piece of lean ham or bacon, a dessertspoonful of Worcester sauce, a sprig of parsley and thyme. Mince an onion finely, fry it in butter to a dark brown color, — then add three-quarters of a pint of stock, pepper and salt to