Cookery for every household

Prepare the calf’s brains as directed in Recipe 958, cook them in light stock, drain and let them cool. Then cut them in pieces and coat each piece with some farce au gratin (Recipe 1271). Take some puff pastry, roll it out thinly, and cut out two rounds about the size of a soup plate, making one slightly larger than the other. Lay the smaller round on a wetted baking tin, arrange the prepared pieces of brain in the centre, wet round the edges of the paste and lay the larger round on the top. Press the edges together, then roll them towards the centre two or three times, forming a sort of hem round the pate. Make a hole in the top with the point of a knife, brush the pate over with beaten egg, score across lightly with the knife, and bake it in a. good oven until the pastry is thoroughly cooked and nicely browned. When ready, pour in a little hot sauce through the hole in the top to prevent the pate tasting dry. Serve hot. Notes. — If liked, a few cooked and chopped mushrooms may be sprinkled over the brains before covering them with the pastry. Sheep’s brains may be used in the same way, but a larger number will be required. Time to cook, 20 to 30 minutes. 1106. Calf’s Feet & la Rouennaise (Pieds de Veau & la Rouennaise) 2 cooked calf’s feet. \ lb. sausage meat. 1 glass sherry or 1 stock. 1 small onion. gill ltea-sp. chopped parsley Seasoning. Pig’s caul. A little dripping. Bread-crumbs. Rouennaise sauce. Calves’ feet that have been used for making stock or jelly may be utilised for this dish. Reheat them in the wine or stock and carefully remove all bone. Add to the sausage meat, a small onion finely chopped, the chopped parsley, and more seasoning if necessary. If wine has been used for reheating the feet, add this also, and mix fall well together. Take a piece of pig’s caul, which has been well washed and if possible soaked in water, dry it and spread it out on a board. Then take a spoonful of the sausage meat and arrange it on the caul in an oval shape ; lay half a foot on the top, and cover over with a little more sausage meat. Now wrap this up in the caul, cutting off the amount necessary. The caul must not overlap too much ; use just enough to make a neat packet, as it were, and then roll into an oval shape. Proceed with the rest of the feet and sausage meat in the same way. When the four packets are made, brush them over with a little melted fat and coat them with bread-crumbs. (Egg must not be used for this purpose, as it forms too hard a coating on the outside and prevents some of the rich fat escaping during the cooking.) Place the stuffed feet on a baking tin, sprinkle a little melted fat 1107. Calf’s Head en Tortue (Tete de Veau en Tortue) This is a somewhat complicated dish, but one which is much esteemed when nicely prepared. It consists of cooked calf’s head, cut in pieces, and served in a good brown sauce with a more or less elaborate garnish.