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Classic
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page 178
a gill of mingled milk and water, and season with pepper; heat a half pint of
cream and stir it in the gravy in the pan. Have pease ready boiled and seasoned,
place the sweetbreads in the center of the dish, pour the gravy over them, and
put the pease around them.--In the Kitchen.
SWEETBREADS WITH TOMATOES.
Slice two quarts of ripe tomatoes, and stew until they break; strain through a
sieve into a sauce-pan, and add four or five sweetbreads that have been well
trimmed and soaked in warm water; stir in two or three ounces of butter rolled
in flour, with salt and cayenne pepper to taste; just before serving, add the
beaten yolks of two eggs. Serve in a deep dish, with the tomatoes poured over
the sweetbread.
CANNED SAUSAGE OR TENDERLOIN.
Make the sausage in small cakes and fry until done, fill the can up with the
cooked cakes, pour boiling lard over the top and seal the same as fruit.
Cut the tenderloin in squares, fry till done and can the same way.
FRIED VEAL CUTLETS.
Make a batter of half pint of milk, a well-beaten egg, and flour; fry the veal
brown in sweet lard or beef-drippings, dip it in the batter and fry again till
brown; drop some spoonfuls of batter in the hot lard after the veal is taken up,
and serve them on top of the meat; put a little flour paste in the gravy with
salt and pepper, let it come to a boil and pour it over the whole. The veal
should be cut thin and cooked nearly an hour.
Cracker crumbs and egg may be used instead of batter, but the skillet should
then be kept covered, and the veal cooked slowly for half an hour over a
moderate fire.
PAT‰ DE VEAU.
Three and a half pounds leg of veal, fat and lean chopped fine, six or eight
small crackers rolled fine, two eggs, piece of butter size of an egg, one
table-spoon salt, one of pepper, one nutmeg, a slice of salt pork chopped fine,
or if preferred, a little more salt or butter; work all together in the form of
a loaf, put bits of butter on top, grate bread-crumbs over it, put into
dripping-pan and baste
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Classic
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