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Classic
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page 97
to wet the meat. Pour all upon the sippets in a soup dish; and, having grilled
the head before the fire, or with a salamander, lay it open with the brown side
upwards upon the hashed liver. Garnish with sliced pickled cucumber, and
thin slices of bacon broiled.
To mince Veal.
Take any part of the veal that is under done, either roasted or boiled, and
shred it as fine as possible with a knife. Then take a sufficient quantity of
beef gravy, dissolve in it the quantity of a hazul nut of cavear to half a pound
of meat, and then put into the gravy the minced veal, and let it boil not above
a minute. Pour it into a soup-plate or dish upon sippets of bread toasted; and
garnish the dish with pickled cucumbers or with thin slices of bacon
broiled.
To hash a Calf's Head brown.
Take a calf's head and boil it; when it is cold, take one half of the head, and
cut off the meat in thin slices, put it into a stew-pan, with a little brown
gravy, adding a spoonful or two of walnut pickle, a spoonful of catchup, a
little red wine, a little shred mace, a few capers shred, or a little mango,
boil it over a stove, and thicken it with butter and flour. Take the other part
of the head, cut off the bone ends, and score it with a knife, season it with a
little pepper and salt, rub it over with the yolk of an egg, and strew over a
few
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Classic
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