Lowney's cook book

Remove the bone from a shoulder of veal, brush with melted butter, and stuff with sauted mushrooms or sweetbreads. Cover bone broken in pieces with cold water; add one fourth cup each of carrot and onion, a bit of bay leaf, sprig of parsley, four cloves, and six peppercorns. Add stuffed and rolled veal, and simmer until tender. Cover with slices of bacon ; bake in a hot oven, basting often. Serve with Olive Sauce. Marrow Bones with Tenderloin Steak Cut the bones four inches long; cover each end with a round of dough to keep in the marrow. Tie the bones in a cloth, cover with boiling water, and boil one hour. Remove cloth and paste, and serve on or around tenderloin steak ; or the marrow may be removed from bone when cooked, and spread on slices of hot buttered toast. Cayenne and salt are always served with marrow bones. Deviled Mignons of Beef Cut tenderloin steak three fourths inch thick. Cut and roll in rounds, broil over clear fire five minutes. Mix one tablespoon mustard, one tablespoon Worcestershire Sauce, and two tablespoons chopped pimento. Spread on beef, dip in fine bread crumbs, and broil until crumbs are brown. Serve with Bearnaise Sauce. Kidneys en Brochette Cut some lambs' kidneys in quarter-inch slices. Season with salt and pepper, dip in olive oil. Arrange on a skewer with alternating slices of bacon. Dip in oil, in bread crumbs, and broil over a clear fire, or saute in butter. Serve with Piquante Sauce. Kidneys with Oysters Remove skin from four lambs' kidneys. Cut in two lengthwise. Cook two tablespoons chopped onion, one shallot finely chopped, four tablespoons butter, one fourth teaspoon salt, and a few grains cayenne, together five min- utes. Add one cup tomato. When hot, add one cup oysters. Keep hot while broiling kidneys. Arrange kidneys on platter and pour sauce over them. Creme Frite 1 pint milk \ teaspoon salt \ cup sugar 1-inch piece stick cinnamon 3 tablespoons cornstarch 4 teaspoons butter 5 egg yolks 1 teaspoon vanilla few gratings lemon rind Mix yolks of eggs and sugar ; moisten the cornstarch with small amount of cold milk, scald the remainder ; add cornstarch mixture to scalded milk ; cook twenty minutes ; add egg mixture, butter, salt and seasonings, cook one minute. Pour into shallow buttered dish. Cool ; cut in squares or diamonds ; dip in crumbs, egg and crumbs ; fry in deep fat. Calf's Heart Stuffed Wash heart ; fill with chicken stuffing ; sprinkle with salt and pepper; dredge with flour. Place on rack in dripping pan and cook in hot oven from two to three hours, basting while cooking, with beef stock, pork fat, hot water, or butter. Serve with Tomato Sauce or on a bed of boiled onions. Haricot of Ox Tails Cut three ox tails in four-inch pieces ; add one half cup carrot, one half cup onion, and four tablespoons butter. Cook ten minutes ; add four tablespoons flour and four cups water or stock. Cook one hour ; season with salt and pepper. Serve vegetables in the center and ox tails around the edge ; garnish with potato balls and parsley. Salmi of Game Cut the meat from cold cooked game. Break the bones and cover with cold water. Saute two tablespoons onions in four tablespoons butter and brown ; add one tablespoon Worcestershire Sauce and four cups of the