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Classic
Cook Books
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page 38
TO MAKE A PIE OF SWEETBREADS AND OYSTERS.
BOIL the sweetbreads tender, stew the oysters, season them with pepper and salt,
and thicken with cream, butter, the yelks of eggs and flour, put a puff paste at
the bottom and around the sides of a deep dish, take the oysters up with an egg
spoon, lay them in the bottom, and cover them with the sweetbreads, fill the
dish with gravy, put a paste on the top, and bake it. This is the most delicate
pie that can be made. The sweetbread of veal is the most delicious part, and may
be broiled, fried, or dressed in any way, and is always good.
MOCK TURTLE OF CALF'S HEAD.
HAVE the head nicely cleaned, divide the chop from the skull, take out the
brains and tongue, and boil the other parts till tender, take them out of the
water and put into a knuckle of veal or four pounds of lean beef, three onions
chopped, thyme, parsley, a teaspoonful of pounded cloves, the same of mace,
salt, and cayenne pepper to your taste--boil these things together till reduced
to a pint, strain it, and add two gills of red wine, one of mushroom and one of
walnut catsup, thicken it with butter and brown flour; the head must be cut in
small pieces and stewed a few minutes in the gravy; put a paste round the edge
of a deep dish, three folds, one on the other, but none on the bottom; pour in
the meat and gravy, and bake it till the paste is done; pick all strings from
the brains, pound them, and add grated bread, pepper and
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Classic
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