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Classic
Cook Books
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page 56
MINCED VEAL AND POACHED EGGS
One pound of cold veal chopped very fine. Boil half a pint of sauce till it
begins to thicken or glaze; then add a cup of cream and the minced veal; season
with pepper and salt. When dished put six poached eggs around it, alternately
with slices of red tongue or ham. This is a nice breakfast dish, and uses to
advantage the cold meats from the day previous.
CALF OR PIG BRAINS FRIED
Wash the brains in salt water, and wipe dry and dip in wheat flour or in beaten
egg and then in bread crumbs. Fry in butter or lard, and season with pepper,
salt and lemon sliced.
CALVES' AND PIGS' FEET FRIED IN BATTER
Wash and cook the feet tender, the day before using. When wanted, wash and roll
them in a little flour to dry. Set them by, and make a batter of flour, eggs,
milk, and a little salt and pepper (one egg is sufficient to two feet); take out
the largest bones and roll the feet in batter, or lay them in a pan with hot
lard, and pour the batter over them. Fry a delicate brown and serve on toast.
CALF'S HEAD BOILED OR BAKED
Have a head nicely cleaned, and soak it in salt and water to make it look white.
Remove the eyes. Take out the tongue and salt it. Of the brains make a separate
dish. To boil the head put it in a pot of lukewarm water and boil till very
tender. Serve with sauce made of butter, flour and water, some lemon juice and
tomatoes.
If to bake, dredge flour over it, put on bits of butter, season with pepper,
salt, and sweet herbs, set in a hot oven and baste with the water in which it
was boiled.
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Classic
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