Part 2 (1/2)

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 b.u.t.ter, and fry them of a light-brown color.

Force Meat b.a.l.l.s.

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 b.a.l.l.s, 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 b.u.t.ter, 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 was.h.i.+ng 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 b.u.t.ter 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 b.u.t.ter, season it with pepper, salt, some pickled oysters, wine or brandy (if you like it,) and let it stew fifteen minutes. Lay the baked head in a dish and put the hash around it, and lay force meat b.a.l.l.s or brain cakes round the edge of the dish.

Bacon Fraise.

Cut streaked bacon in small thin slices, make a batter of a pint of milk, two eggs, and two large spoonsful of flour; some salt and pepper; put some lard or dripping in a frying-pan, and when it is hot pour in half of the batter, and strew the bacon over it; then pour on the remainder of the batter; let it fry gently, and be careful in turning, that the bacon does not come to the pan.

Irish Stew.

Take five thick mutton chops, or two pounds of the neck or loin, two pounds of potatoes, peel them and cut them in halves, six onions or half a pound of onions, peel and slice them also. First put a layer of potatoes at the bottom of your stew-pan, then a couple of chops and some onions, then again potatoes, and so on till the pan is quite full; season with pepper and salt, and three gills of broth or gravy, and two tea-spoonsful of mushroom catsup; cover it very close to prevent the escape of steam, and stew on a slow fire for an hour and a half; a slice of ham is an addition. Great care should be taken not to let it brown.

To Brown Flour for Gravy, &c.

Put some flour in a dutch-oven and set it over some hot coals; keep stirring it until it is of a light-brown color; in this way several pounds can be done at once, and kept in a jar covered; and is very convenient to thicken brown soups and gravies with.

Drawn b.u.t.ter.

Put half a pint of water in a skillet; rub a quarter of a pound of b.u.t.ter in a large spoonful of flour; when the water boils, stir it in and let it boil a few minutes, season it with parsley, chopped fine.

Stuffing or Dressing.

Stuffing for poultry is made of bread and b.u.t.ter, an egg, salt, pepper, chopped parsley or thyme, mixed together; if the bread is dry, it should have a little boiling water poured on it.