The Century Cook Book Part 32

Wipe a knuckle of veal clean with a wet cloth; have it well broken. Put it in a saucepan with two quarts of water, or enough to cover it. Tie in a piece of cheese-cloth one tablespoonful each of chopped onion, carrot, and turnip, a little parsley and celery, three cloves, and a blade of mace. Put it in the pot. Boil slowly until the veal falls from the bone; then strain it, and put the liquor again in the saucepan; season it with salt, pepper, and a little lemon juice. Reduce it to one quart by boiling with the cover off the saucepan. Cut two hard-boiled eggs into thin slices, and with them ornament the bottom of a plain mold; a brick ice-cream mold, or a small tin basin will do. Put a very little of the liquor in to fix the ornament, but not enough to float the egg slices.

When set add a little more of the liquor, enough to make a layer of jelly one quarter of an inch thick. When that is set fill the mold with the veal, and place slices of boiled egg between the layers of meat.

Around the sides of the mold lay in slices of egg. Then pour in as much of the liquor as it will hold, and set away to harden. This makes a good cold dish to use with salad.

[Ill.u.s.tration: JELLIED VEAL DECORATED WITH SLICES OF HARD-BOILED EGG.

GARNISHED WITH LETTUCE.]

=VEAL LOAF=

3 pounds of veal.

1/2 pound of ham, or 1/4 pound of salt pork.

2 eggs.

1 cupful of fine bread or cracker crumbs.

1 teaspoonful of salt.

1/2 teaspoonful of pepper.

1 teaspoonful of onion juice.

1/2 teaspoonful of ground mace.

1/2 teaspoonful of allspice.

Chop the veal and ham very fine, mix into it the other ingredients, and mold it into a loaf; or press it into a mold or tin to form a loaf; then turn it on a baking dish. Baste it with beaten egg, and sprinkle it with bread crumbs. Cook in moderate oven for two hours, basting it several times with melted b.u.t.ter and water. This dish is to be served cold.

=VEAL SCALLOP=

Chop veal to a fine mince. Put into a baking-dish alternate layers of veal and bread crumbs, sprinkling the meat with salt and pepper, the crumbs with bits of b.u.t.ter. Over the top pour a white sauce made of one tablespoonful each of b.u.t.ter and flour, and one cupful of milk. Spread over it a layer of crumbs, and put in the oven to brown.

Rice may be used instead of the crumbs, and tomatoes instead of the white sauce.

=LIVER AND BACON=

Cut the liver into slices one half inch thick; lay them in boiling water for a few minutes, then dry and cover them with flour and a little pepper and salt. Lay in a hot frying-pan very thin slices of bacon. When tried out enough for the bacon to be crisp, remove it and put the slices of liver in the same frying pan. Cook until thoroughly done, but not dried. Remove the liver, and to the fat in the pan add a spoonful of flour; when the flour is brown, add enough water slowly to make a thick sauce. Pour the sauce over the liver, and place the bacon around it.

Liver is generally cut thin, but it will be found much better when cut a half inch or more thick. The bacon should be cut thin, and cooked quickly; the liver cut thick, and cooked slowly.

=BROILED LIVER=

Slice the liver. Let it soak in hot water a few minutes to draw out the blood. Dry it, rub it with b.u.t.ter, and broil five to eight minutes, turning it constantly. It should not be cooked until dry. When done, spread it with b.u.t.ter, and serve at once.

=BRAISED LIVER=

Use a calf's or lamb's liver.

Lard it in two or three rows. Cut into dice one carrot, one turnip, one onion, a stalk of celery, and the bits left from the lardoons of salt pork; put them in a baking pan, and on this bed of vegetables place the larded liver. Add two cupfuls of stock or hot water, and a bouquet of one sprig of parsley, one bay-leaf, and two cloves. Cover with another pan, and cook in moderate oven for two hours; baste occasionally. Serve with the vegetables from the pan, on the same dish, placed around the liver. Pour over the liver a sauce made as follows: Put in a saucepan one tablespoonful of b.u.t.ter; when melted, add one tablespoonful of flour, and stir until browned; then add slowly the strained liquor from the pan. If there is not enough to make one cupful, add water to make that quant.i.ty. Season with salt and pepper, and add, if convenient, one tablespoonful each of Worcestershire sauce and mushroom catsup.

=STEWED KIDNEYS=

Beef, calf or lamb kidneys may be used. Be sure they are very fresh.

Remove the fat and white center, then soak them for one hour in salted water. Cut them in slices one half inch thick, cover the slices with flour, and saute them for five minutes in one tablespoonful of b.u.t.ter.

Add to the frying-pan one thin slice of onion and one half cupful of water, and simmer for ten minutes, not longer. The kidneys will be tough and hard if cooked too long. Just before serving, add one quarter cupful of sherry; salt and pepper to taste. One tablespoon of Worcestershire sauce may be used instead of the sherry.

=TRIPE=

Soak the tripe for several hours, then sc.r.a.pe it thoroughly clean, put it in salted water, and simmer it for three or four hours, until it is like jelly. Drain off the water, and put the tripe aside until ready to use. Put a tablespoonful of b.u.t.ter in a saucepan; when hot add a tablespoonful of flour, and cook for a few minutes, but do not brown.

Then add slowly one cupful of milk, and stir until smooth. Add a half teaspoonful of salt, a dash of pepper, and a half teaspoonful of onion juice; then add one cupful of the boiled tripe. Stir until the tripe is heated, and serve immediately.

=CALF'S HEART=

Wash the heart, but do not let it soak, or stand in water. Fill it with a stuffing made of minced meat or of bread, either one of them seasoned with onion, sage, thyme, marjoram, pepper and salt, and an egg to bind it. Bake it for two hours, basting it frequently with water from the pan. When the heart is cooked remove it, and add to the pan a tablespoonful of flour; stir until it has browned. Then, if there is not enough liquor in the pan, add to it just enough water to make a thick sauce. Strain this over the heart, and serve on the same dish some boiled and browned onions.

=BEEF'S TONGUE=

If a smoked tongue is used, soak it over night. Put it in cold water, and let it come to the boiling point. Then simmer for four hours, or until tender.

Boil a fresh tongue in salted water one and a half hours. A few soup vegetables may be added to the water if convenient. Before putting it in the water, trim it carefully, and skewer it into good shape. When it is boiled remove the skin. If it is to be used cold, replace the skewer, put it again in the water in which it was boiled, and let it remain there until cold; then cover it with a meat glaze colored red. If served hot, pour over it a white sauce, and garnish with parsley and sliced pickle; or serve with it a piquante sauce. Spinach is a good vegetable to serve with tongue.

=HOT SLICED TONGUE=

Make a piquante sauce (see page 283). Lay slices of boiled tongue cut one half inch thick into it, and let them remain until well heated.

Arrange the hot slices in a circle, the slices overlapping, and pour the sauce in the center. Garnish with capers, slices of hard-boiled eggs, and gherkins; or make a form of spinach by pressing into a bowl well-chopped and seasoned spinach. Turn it on the center of a dish, and lay the slices around or against it. Serve with piquante or with pickle sauce.

=COLD TONGUE=

Lay thick slices of tongue in a circle, the pieces overlapping. Place in the center a bunch of nasturtium blossoms and lettuce leaves. Serve with Tartare or cold Bearnaise sauce.

=JELLIED TONGUE=

Cut tongue into slices. Lay them together to look like a solid piece, and place them in a square or brick-shaped mold. Sprinkle a few capers in the bottom of the mold before putting in the tongue. Have the mold only large enough for the tongue to fit in easily, but be held in place.

Fill with aspic jelly (see page 321).

=BOILED CALF'S HEAD=

Have the head split open, and the gristle about the nose and eyes, and the eyes and ears, removed by the butcher. Wash thoroughly the head; remove the tongue and brains; parboil the brains, and set them aside with the tongue to use on another occasion (see page 307). Blanch the head by putting it into cold water; when it comes to the boiling point, pour off the hot water, and cover it with cold water. When cold, rub it with lemon. Put it into boiling water, enough to cover it; add two tablespoonfuls of vinegar or white wine, twelve peppercorns, one bay-leaf, one onion, one carrot, and a sprig of parsley. Cover the pot, and let boil for two hours, or until tender, but not ready to fall apart. When done, take out the bones carefully, and lay the meat on a baking dish in compact shape. Rub over the top with egg, sprinkle it with bread crumbs and bits of b.u.t.ter, and set in the oven to brown.

Serve with it a Poulette or an Allemande sauce.

Put any of the meat left over after being served in this manner into a mold; fill it up with water in which the head was boiled; season to taste. This will make a jellied meat very good to use with salad.

The water from the pot will make a good soup. (See mock turtle soup.) Four separate dishes can be made from one head, viz.: boiled calf's head, cold jellied calf's head, mock turtle soup, tongue and brains, with white, Poulette, or Vinaigrette sauce.