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Classic
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page 123
make up into a forcemeat by adding 3-4 eggs, some wheat bread and a little cream
or milk. Spread the forcemeat over the meat slices, roll them up, tie with a
thread and fry slowly. For the gravy take the broth from the roast, about 1
ounce of mushrooms, a little cornstarch or rice flour and simmer the meat in
this for a short time longer. These rolls can be pickled in vinegar and spices
for a time, they are then slightly fried in fat and afterwards stewed slowly
until done. Cut them in two lengthwise and either surround a fine ragout--as for
instance one made from veal sweetbreads and mushrooms--with them, or use as a
border for a dish of fine vegetables.
78. Calf's-Brain Ragout. Wash the brain, bring it to a boil in water with a few
onions, cloves, pepper, vinegar and salt, then take off the fine skin and also
remove the veins. Then brown a tablespoonful of flour in butter, stir in some
broth and put in the brain, (which has been cut into pieces) together with a few
lemon slices and some wine. Cook for a little while and stir into the sauce the
yolks of 1 or 2 eggs.
79. English Calfs-Head or Mock Turtle Ragout, (enough for 20 Persons). Take a
fresh calf's head, wash, singe and cook it, together with 2 beef palates, in
salted water long enough to clear it from scum, and then cook with onions or
eschalots, cloves, peppercorns, and a few bay leaves for 2-2 1/2 hours until
done. The beef palates should be cooked for at least 2 hours beforehand, so that
they will be done simultaneously with the calf's head. Cut the meat into small
pieces, add 1/2 pound of veal sweetbreads, (A, No. 35) meat dumplings, 1/2 pound
of small sausages, which should be previously fried; if possible also add 1/2 of
a roasted hare. Then brown flour in butter, stir with it a good beef bouillon
cooked with a few vegetables and eschalots and put in the meat, together with
mushrooms, capers, lemon slices, ground pepper, whole and ground cloves, a pinch
of cayenne pepper and 1/4 bottle of Madeira, cooking until the sauce is of the
proper consistency.
When served with puff paste sippets this ragout is an excellent substitute for a
meat pie; in fact, if filled into a pie crust it will make a good meat pie.
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