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Classic
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page 124
80. Veal Sweetbreads. Prepare them as directed in A, 35, divide into two pieces,
lard and season with salt and nutmeg, then fry in hot butter to an amber color
and serve with fine vegetables. Or else parboil the sweetbreads, slice them,
turn in egg, nutmeg, a little salt and cracker crumbs, bake in butter and after
sprinkling them with lemon juice, use as a garnish for fine vegetables. Or boil
in broth for 15 minutes, cut them up and serve in gravies or stews. Sweetbreads
must always be thoroughly cooked or fried.
81. Boiled Calf's-Head with Gravy. Clean a fresh large calf's head very
carefully, cut off the upper lip, ears, and take out the eyes, break off the
lower jaw, take out the tongue, because it will become tender sooner, then wash
out the head, split it and tie it together again. Cover with water, add salt,
skin, and cook with whole spices, fresh herbs, onions and bay leaves until
tender, which will take about 2 hours. Leave in the broth until ready to serve,
then put into the dish and cover the brain with bread crumbs browned in butter,
split the tongue and lay it on both sides of the brain, make a Hollandaise sauce
(see Divison R), put some of it over the meat and bring the rest to the table in
a gravy boat.
It is much nicer to cook this meat in white wine and thin meat broth, half and
half instead of water; instead of serving the entire head the meat can be sliced
and brought to the table with some fine broth or Hollandaise sauce, laying
around it the tongue slices and bits of the brain scooped with a teaspoon. The
gravy is served separately.
For the supper table this dish is served with a French sauce of mustard, olive
oil, vinegar and savory herbs.
82. Baked Calf's-Head. After cooking a fresh calf's-head as described in the
preceding receipt, the meat is cut into fine slices and put into a buttered pan;
then sprinkle with salt and pour over it a mixture of 1 large cupful of sour
cream, the yolks of 4 eggs, nutmeg, salt and grated Parmesan cheese. Bake in the
oven.
83. Calf's-Head Brawn. The head, heart and foot a well-fattened, freshly killed
calf are washed clean,
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