Have the follo wing sauce prepared: Brown eighteen or
twenty amali onions in one ounce and a half of batter. When
a good color add a little flour, enough to absorb the butter.
Stir for a few minutes, then stir in one-half cupful of stock and
one cup of claret. Season with salt and black pepper to taste.
Set the pan where the sauce will cook slowly for half an hour.
Empty one can of mushrooms✪ Calf's Brains with Mushroom Sauce, wash them, and cut in moderately
small pieces. Mix these with the sauce and boil for ten min-
utes. Garnish the brains with the vegetables and pour the
sauce over ali.
Galf' B Brains a la Vinaigrrette
Wash three good-sized calves' brains, remove the skins, and
then wash again. Drain thoroughly. Put them in a sauce-
pan and cover with f resh water, three small pinches of salt, half
a cup of vinegar, one carrot sliced, a dozen whole peppers, sprig
of thyme, and one bay leaf✪ Calf's Brains à la Vinaigrette. Cook for ten minutes. Drain
thoroughly. Cut each brain in half. Serve hot on a folded
napkin on a dish with vinaigrette sauce in a sauce-boat. Gar-
nish with parsley.
Oalf' B Head
The butcher should first prepare the head for use. Wash
it thoroughly and remove the brains, which may be kept for
frying, as mock oysters, or may be added later. Cover with
cold water, take off the scum as the head begins to beat, and
boil it gently from one to two hours. Remove from the fire,
let it cool, and bone it entirely. Lay the boned head in a stew-
pan, replace the brains if you wish to stew them, and simmer
gently for an hour in its own gravy. Half an hour before it
is served, add a pint of mushroom buttons. If it is necessary,
thicken the gravy with a little flour or corn-starch and lay
164 MR8. SSELY'a COOK BOOK
f orcemeat balls round the dish in which the head is seryed.
Salt to taste and cayenne pepper should be added durìng the
stewing. If you have not the mushrooms at hand, a bunch of
sage leaves finely mineed may be added instead.
Oalf *B Heart Boasted
Make a f orcemeat of fine bread crumbs, a quarter of a pound
of beef suet chopped amali, a little parsley, sweet marjoram,
pepper, salt, and if your taste finds them agreeable, lemon peel
and nutmeg. Mix these ingredients with the yolk of an ^gg
and place them in the heart. Tie the heart and roast, turning
it f requently. Serve with slices of lemon and melted butter
poured over it.
Fried Ghops with Brown Bauoe
Take eight good-sized lamb chops, — Frenched, — scrape the
meat from four of them, and spread on each side of the other
four. RoU in beaten egg and cracker crumbs and fry in deep
hot fat. In the centre of a platter of ali kinds of vegetables
cut in small pieces, make a mould. Arrange the chops round
the mould and cover with a brown sauce.
Brown Sauoe
One teaspoonful of melted butter, one teaspoonful of flour,
stir over fire until a light brown. Add a little horseradish,
salt and pepper, and half a cup of stock.
Haricot of Lamb
Select a fat fore quarter of lamb, cut off the chops, and cut
the remainder in square pieces. Place the pieces in a saucepan
with five ounces of butter, cook until colored a nice brown ;
drain off the fat, spriukle in a little flour, mix well, and cook a
minute longer. Add one quart and a pint of water and one
pint of tomato sauce, season with salt, white pepper, and a
MEAT8 165
Page 93 · 2 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
Have the follo wing sauce prepared: Brown eighteen or twenty amali onions in one ounce and a half of batter. When a good color add a little flour, enough to absorb the butter. Stir for a few minutes, then stir in one-half cupful of stock and one cup of claret. Season with salt and black pepper to taste. Set the pan where the sauce will cook slowly for half an hour. Empty one can of mushrooms, wash them, and cut in moderately small pieces. Mix these with the sauce and boil for ten minutes. Garnish the brains with the vegetables and pour the sauce over ali.
Calf's Brains à la Vinaigrette
Wash three good-sized calves' brains, remove the skins, and then wash again. Drain thoroughly. Put them in a saucepan and cover with f resh water, three small pinches of salt, half a cup of vinegar, one carrot sliced, a dozen whole peppers, sprig of thyme, and one bay leaf. Cook for ten minutes. Drain thoroughly. Cut each brain in half. Serve hot on a folded napkin on a dish with vinaigrette sauce in a sauce-boat. Garnish with parsley.
Calf's Head
The butcher should first prepare the head for use. Wash it thoroughly and remove the brains, which may be kept for frying, as mock oysters, or may be added later. Cover with cold water, take off the scum as the head begins to beat, and boil it gently from one to two hours. Remove from the fire, let it cool, and bone it entirely. Lay the boned head in a stewpan, replace the brains if you wish to stew them, and simmer gently for an hour in its own gravy. Half an hour before it is served, add a pint of mushroom buttons. If it is necessary, thicken the gravy with a little flour or corn-starch and lay
f orcemeat balls round the dish in which the head is seryed. Salt to taste and cayenne pepper should be added durìng the stewing. If you have not the mushrooms at hand, a bunch of sage leaves finely mineed may be added instead.
Calf's Heart Roasted
Make a f orcemeat of fine bread crumbs, a quarter of a pound of beef suet chopped amali, a little parsley, sweet marjoram, pepper, salt, and if your taste finds them agreeable, lemon peel and nutmeg. Mix these ingredients with the yolk of an ^gg and place them in the heart. Tie the heart and roast, turning it f requently. Serve with slices of lemon and melted butter poured over it.
Fried Chops with Brown Sauce
Take eight good-sized lamb chops, — Frenched, — scrape the meat from four of them, and spread on each side of the other four. RoU in beaten egg and cracker crumbs and fry in deep hot fat. In the centre of a platter of ali kinds of vegetables cut in small pieces, make a mould. Arrange the chops round the mould and cover with a brown sauce.
Brown Sauoe
One teaspoonful of melted butter, one teaspoonful of flour, stir over fire until a light brown. Add a little horseradish, salt and pepper, and half a cup of stock.
Haricot of Lamb
Select a fat fore quarter of lamb, cut off the chops, and cut the remainder in square pieces. Place the pieces in a saucepan with five ounces of butter, cook until colored a nice brown ; drain off the fat, spriukle in a little flour, mix well, and cook a minute longer. Add one quart and a pint of water and one pint of tomato sauce, season with salt, white pepper, and a
Records on this page
Calf's Brains with Mushroom SauceCalf's Brains à la Vinaigrette