Domestic Cookery | Page 5

in some water with salt and pepper, and pour in; when it has boiled, pour it over the beef.
To Fry Liver.
Liver should be cut across the grain in slices about half an inch thick; pour boiling water over it, drain and season it with pepper and salt; flour each piece and drop it in a frying-pan of hot bacon drippings; do not fry it any longer than it is done, or it will he hard; take it up in a dish, make gravy as for beef, and pour over it.
Veal Cutlets.
Cut the veal in slices near an inch thick; wash, drain, and season it; beat up an egg, and have ready some pounded crackers or bread crumbs; dip the slices first in the egg, and then in the bread, and fry them in hot lard; mix a gravy of flour and water, with salt, pepper and parsley; when the veal is taken up, pour it in; let it boil a few minutes and pour it over the dish, and grate a little nutmeg over.
To Fry Veal, Lamb or Pork.
Cut up the meat in thin slices, and season it; dip it in flour and drop it in a pan of hot lard; when brown, take it up, and make gravy with flour, milk, parsley, pepper and salt, which stir in.
To Stew Veal, Lamb or Pork.
Cut the meat small, season it, and put it in a pot with water enough to cover it; let it cook for half an hour; then pour in thickening of flour and milk, with parsley and thyme, and a piece of butter, (if the meat is not fat;) take it up in a deep dish.
Brains and Tongue.
Pour boiling water on the brains, and skin them; tie them tight in a cloth, and boil them and the tongue with the head; when done put them on a plate, chop three leaves of green sage fine, and beat up with the brains, spread them round a small dish, and after skinning the tongue, place it in the middle.
Veal Hash.
Take the lights, heart, and some of the liver, boil them in a pint of water, when done, take them out and chop them fine, season it with salt, pepper and a little sweet marjoram, put it hack in the pot, and thicken it with butter and flour. Let it boil a few minutes, and dish it in a small tureen.
Brain Cakes.
When the head is cloven, take out the brains and clear them of strings, beat them up with the yelks of two eggs, some crumbs of bread, pepper, salt, fine parsley, a spoonful of cream, and a spoonful of flour; when they are well mixed, drop them with a spoon into a frying-pan with a little hot butter, and fry them of a light-brown color.
Force Meat Balls.
Take a pound of veal, half a pound of suet, two slices of ham, and some crumbs of bread, chop them very fine, and put in the yelks of two eggs, season it with parsley, thyme, mace, pepper and salt, roll it into small balls, and fry them brown. They are nice to garnish hashes, roast veal or cutlets, and to put in soup.
To Fry Veal's Liver.
Cut the liver and heart across the grain, wash it well, pour boiling water on, and let it stand a few minutes, then drain and season it with salt and pepper, flour it and drop it in hot lard; when it is brown on both sides, dish it, dust a little flour in the pan, and pour in some water, let it boil a minute, stirring in a seasoning of parsley, thyme, or sweet marjoram; pour the gravy over the liver. This is a good breakfast dish.
To Fry Veal Sweet Breads.
Dip them in the yelk of an egg beaten, then in a mixture of grated bread, or flour and salt and pepper, fry them a nice brown.
To Stew Sweet Breads.
Stew them in a little water, with butter, flour, and a little cream; season with salt, pepper, parsley and thyme.
To Brown A Calf's Head With The Skin On.
After scalding and washing the head clean, take out the eyes, cut off the ears, and let it boil half an hour, when cold, cleave the upper from the lower jaw, take out the tongue, strike off the nose, score the part which has the skin on, rub it over with beaten egg, sprinkle it over with salt, parsley, cayenne and black pepper, lay pieces of butter over it, and put it in a dutch-oven to brown, basting it often, cut down the lower part in slices, skin the tongue and palate, and cut them up, put them in a pot with a little water, when done, thicken it with brown flour and butter, season it with pepper, salt, some pickled oysters,