Wipe with a clean wet cloth. Lard the rounded side with bacon or salt pork. Fry one onion in salt pork fat. Put the liver and fried onion in a braising-pan ; add hot water or stock to half cover, one teaspoonful of salt^ one salt- spoonful of pepper^ and one tahlespoonfal of herbs. Cover, and cook in a moderate oven two hours, basting often. When read}^ to serve, straui the liquor, season with lemon juice^ and pour it over the liver. Calf's Hearty Braised. — Wash, remove the veins and arteries, and stuff with cracker crumbs^ seasoned with onion juice., salt, pepper, and herbs, and moistened with butter. Fig. 30. Calf's Heart. Lard with bacon or salt pork. Dredge with salt and flour. Fry one onion in salt pork fat or dripping ; brown the meat in the pork fat. Cook it as liver is cooked, by the preced- ing receipt. Calf's Head. Scrape and clean a calfs head. Take out the brains and tongue, and put them in cold water. Eemove all the dark membrane from the inside, and the gristle around the nose 16 242 The Boston Cook Booh, and e3^es. Soak two hours in lukewarm water to whiten it. Put the head, tongue, and heart on to boil in cold water, and skim carefully. Add one tahlespoonfal of herbs tied in a piece of strainer cloth, one tahlespoonful of salt^ ^nd 07ie saltspoonful of pepper✪ Veal Stew or Fricassee. Pour boiling water over the liver, let it stand ten minutes, and when the head is nearly done, add the liver. When done, take up the head ; re- move the skin in as nice pieces as possible. Put the pieces of head meat on the platter ; la}^ the skin over them. Cut the heart, tongue, and liver in slices, and place them round the edge of the dish. If the head is to be served with the bones, tie it in a floured cloth, and boil it until tender, but not long enough for the skin to fall ofl". Serve it plain ; or score the top, brush with beaten egg^ sprinkle buttered cracker crumbs over it, and brown in the oven. Serve with it a brown sauce piquante^ tomato sauce ^ or brain sauce. Brain Sauce. — Clean the brains, remove the red mem- brane, and soak in cold water. Put them into one pint of cold water with one tahlespoonful of lemon juice and half a teaspoonful of salt. Boil ten minutes ; then plunge into cold w^ater. Make one pint of drawn butter sauce; flavor with lemon and parsley ; add the brains chopped fine, and when hot serve. Calf's Head,, Minced, — Chop what is left of the head,, tongue,, and liver ver}' fine, and warm it in a sauce made with the meat liquor ; season with lemon or horseradish^ salt, and pepper. Sweetbreads. The sweetbreads found in veal are considered the best. They are two large glands lying along the back of the throat and in the breast. The lower one is round and compact, and called the heart sweetbread, because nearer the heart. The upper, or throat, sweetbread is long and narrow, and easily divided into sections. The connecting membrane is sometimes broken, and each gland sold as a whole sweetbread. But there should always be two. Sweet- The Boston Cook Book. 243 ✪ Brain Sauce

AI-modernized reading of the original text

Wipe with a clean wet cloth. Lard the rounded side with bacon or salt pork. Fry one onion in salt pork fat. Put the liver and fried onion in a braising-pan; add hot water or stock to half cover, one teaspoonful of salt, one saltspoonful of pepper, and one tablespoonful of herbs. Cover, and cook in a moderate oven two hours, basting often. When ready to serve, strain the liquor, season with lemon juice, and pour it over the liver. Calf's Heart, Braised. — Wash, remove the veins and arteries, and stuff with cracker crumbs, seasoned with onion juice, salt, pepper, and herbs, and moistened with butter. Fig. 30. Calf's Heart. Lard with bacon or salt pork. Dredge with salt and flour. Fry one onion in salt pork fat or dripping ; brown the meat in the pork fat. Cook it as liver is cooked, by the preceding receipt. Calf's Head. Scrape and clean a calf's head. Take out the brains and tongue, and put them in cold water. Remove all the dark membrane from the inside, and the gristle around the nose The Boston Cook Booh, and e3^es. Soak two hours in lukewarm water to whiten it. Put the head, tongue, and heart on to boil in cold water, and skim carefully. Add one tablespoonful of herbs tied in a piece of strainer cloth, one tablespoonful of salt, and one saltspoonful of pepper. Pour boiling water over the liver, let it stand ten minutes, and when the head is nearly done, add the liver. When done, take up the head ; Remove the skin in as nice pieces as possible. Put the pieces of head meat on the platter; lay the skin over them. Cut the heart, tongue, and liver in slices, and place them round the edge of the dish. If the head is to be served with the bones, tie it in a floured cloth, and boil it until tender, but not long enough for the skin to fall ofl". Serve it plain; or score the top, brush with beaten egg, sprinkle buttered cracker crumbs over it, and brown in the oven. Serve with it a brown sauce piquante, tomato sauce, or brain sauce. Brain Sauce. — Clean the brains, remove the red membrane, and soak in cold water. Put them into one pint of cold water with one tablespoonful of lemon juice and half a teaspoonful of salt. Boil ten minutes ; then plunge into cold w^ater. Make one pint of drawn butter sauce; flavor with lemon and parsley; add the brains chopped fine, and when hot serve. Calf's Head, Minced. — Chop what is left of the head, tongue, and liver very fine, and warm it in a sauce made with the meat liquor; season with lemon or horseradish, salt, and pepper. Sweetbreads. The sweetbreads found in veal are considered the best. They are two large glands lying along the back of the throat and in the breast. The lower one is round and compact, and called the heart sweetbread, because nearer the heart. The upper, or throat, sweetbread is long and narrow, and easily divided into sections. The connecting membrane is sometimes broken, and each gland sold as a whole sweetbread. But there should always be two. Sweet- The Boston Cook Book.

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Veal Stew or FricasseeCalf's Liver, BraisedBrain Sauce

Mrs. Lincoln's Boston cook book