|
Classic
Cook Books
< last page | next page >
page 125
lay in fresh water for 1-2 hours to draw out all of the blood, put them into an
enameled kettle and cover fully one-half with water and vinegar, add salt and
skim carefully. For the rest proceed as directed for pork brawn in Division W.
84. Brown Calf's-Head Ragout for the Family Table. Cook a calf's head, the heart
and if liked the lungs until quite tender, and then cut up into small pieces.
Brown 2 chopped onions in butter, add 2 tablespoonfuls of flour and stir until
it is also brown, put in some of the broth in which the head was cooked, add
raisins or dried currants, pepper, cloves and salt, 1-2 tablespoonfuls of pear
sauce or syrup and some vinegar, and cook until the meat is thoroughly well
done. The gravy must be smooth and have a tart, spicy flavor.
85. Escallops for 6 persons. Take a pound of veal and if this is not obtainable,
beef may be substituted, chop as finely as possible with 1/4 pound of pork fat
or freshened kidney suet, then mix thoroughly with 1/4 pound of wheat bread
(without the crust) soaked in cold water and pressed, the yolks of 2 eggs and a
little salt and pepper, and then mould into flat escallops the size of a silver
dollar; fry in plenty of fat with a quick fire, taking them out as soon as they
have turned yellow. Then brown a spoonful of flour in the fat, add chives,
parsley, etc., about a handful in all, also bouillon and a little sour cream to
make a rather thick sauce, which is poured boiling hot over the escallops.
Escallops can also be made from rib roast, chopping the meat very finely and
moulding the escallops without any other addition, add the necessary salt, then
turn the escallops in an egg and grated cracker crumbs and bake. The sauce is
cooked with sour cream only and the escallops served with fine vegetables.
86. Veal Rolls. Chop 1 pound of veal very fine with 3-4 ounces of beef marrow,
mix with salt, pepper, nutmeg and a few eggs, rolling the mass between thin
slices of fat pork, tieing them with a thread; put the rolls into a medium-sized
vessel, pour meat broth over them, stew until done and before serving cover with
a caper sauce.
< last page | next page >
Classic
Cook Books
|
