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Classic
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page 117
BRAISED VEAL.
Take a piece of the shoulder weighing about five pounds. Have the bone removed
and tie up the meat to make it firm. Put a piece of butter the size of half an
egg, together with a few shavings of onion, into a kettle or stone crock and let
it get hot. Salt and pepper the veal and put it into the kettle, cover it
tightly and put it over a medium fire until the meat is brown on both sides,
turning it occasionally. Then set the kettle back on the stove, where it will
simmer slowly for about two hours and a half. Before setting the meat back on
the stove, see if the juice of the meat together with the butter do not make
gravy enough, and if not, put in about two tablespoonfuls of hot water. When the
gravy is cold it will be like jelly. It can be served hot with the hot meat, or
cold with the cold meat.
BAKED CALF'S HEAD.
Boil a calf's head (after having cleaned it) until tender, then split it in two,
and keep the best half; (bone it if you like); cut the meat from the other in
uniform pieces; the size of an oyster; put bits of butter, the size of a nutmeg,
all over the best half of the head; sprinkle pepper over it, and dredge on flour
until it looks white, then set it on a trivet or muffin rings in a dripping-pan;
put a cup of water into the pan, and set it in a hot oven; turn it that it may
brown evenly; baste once or twice. Whilst this is doing, dip the prepared pieces
of the head in wheat flour or batter, and fry in hot lard or beef dripping a
delicate brown; season with pepper and salt and slices of lemon, if liked. When
the roast is done put it on a hot dish, lay the fried pieces around it, and
cover it with a tin cover; put the gravy from the dripping-pan into the pan in
which the pieces were fried, with the slices of lemon, and a tablespoonful of
browned flour, and, if necessary, a little hot water. Let it boil up once, and
strain it into a gravy boat, and serve with the meat.
CALF'S HEAD CHEESE.
Boil a calf's head in water enough to cover it, until the meat leaves the bones;
then take it with a skimmer into a wooden bowl or tray; take from it every
particle of bone; chop it small; season with pepper and salt, a heaping
tablespoonful of salt, and a teaspoonful of pepper will be sufficient; if liked,
add a tablespoonful of finely chopped sweet herbs; lay in a cloth in a colander,
put the minced meat into it, then fold the cloth closely over it, lay a plate
over, and on it a gentle weight. When cold it may be sliced thin for supper or
sandwiches. Spread each slice with made mustard.
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Classic
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