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Classic
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page 288
take from the fire and proceed as directed under No. 2. In the meantime cut the
tongue into slices of even size and cut off the rind. If the broth when cold is
sufficiently thick, stir through it enough hot extract of beef to give it a
pleasant flavor. Then let a layer of the jelly cool in the mould, lay the tongue
slices on this, and around the dish some button onions boiled until tender in
water with plenty of wine vinegar and a little salt, over this put the remaining
broth and proceed as given under No. 2.
12. Beef Royal. A piece of nice beef, weighing from 8-10 pounds is laid into
vinegar for a week. Lard, cook slowly with 8 calves' feet, bay leaves, eschalots
a sliced lemon, white pepper, salt and 1 1/2-2 bottles of claret for 3 hours,
covered tightly. Then take out the meat, add some browned sugar, and pour the
broth over the meat through a sieve.
13. Veal in Jelly. No. 1. Cut a piece of veal into small square pieces, wash in
hot water and bring to a boil with 4 scalded calves' feet, and salt. After
skimming add plenty of vinegar, peppercorns, onions, whole and ground cloves, a
few bay leaves, lemon peel and a few blades of mace, cook the meat slowly; then
take out the meat and if there is still too much broth, boil it down with the
calves' feet until it will form jelly when cold; then take out the calves' feet,
stir through it the beaten whites of a few eggs, and let the broth stand on the
back of the stove for an hour, it must not boil, then pour through a jelly bag.
Take the meat from the bones, remove all unnecessary fat, put into a buttered
pan and pour the jelly broth over it. Instead of calves' feet gelatine can be
used.
Serve with an a la Diable sauce, (R. No. 55). To keep the jelly for any length
of time it should be placed uncovered in a cool place.
14. Veal in Jelly. No. 2. (Very nice in the Summer). Cut pieces of veal as for a
fricassee, lay into a deep earthenware jar with sliced lemon and cloves between
the slices, and when the jar is filled sprinkle with the necessary salt; then
pour over them a mixture of 1/3 vinegar and 1/2 water, cover the jar by tieing
over it a piece of parchment or something similar. Then put it
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