Middle class cookery book

Sauce for Cutlets Salt Pepper 1 Small Teaspoonful Lemon Juice Melt the butter in a small pan, stir in the flour ■ add gradually the milk or stock, pepper, and salt ; let the sauce boil for two or three minutes, stirring all the time ; colour it with a little browning. If the sauce is too thick, add more milk or stock. Put in the lemon juice just before straining the sauce round the cutlets. Boiled Calf’s Head Calf’s Head I 1 Teaspoonful Salt 1 oz. Butter | 1 „ Lemon Juice i leaspoonful Pepper The head should be split in two ; this is usually done by the butcher before the head is sent home. See that it has been thoroughly cleansed. Take out the brains and the tongue ; wash the head and lay it in warm water to blanch Soak the brains in wim water for one hour Put the head into a large pan with sufficient fii ? C°Ver ifc comIjletely ; place it over the fire, and let it come to the boil. Throw in the salt • kim carefully as the scum rises ; draw the pan to one ide and let the head simmer gently for an hour and Ha fl lmL 7gem a,cco"d^g t0 thc size of the head. s head should be boiled until perfectly tender ; if the skin has been left on, the time allowed for cook nu muSt be at least two hours. Tie the brains in a piecf 84 MIDDLE CLASS COOKERY BOOK paut n of muslin ; put them, with the tongue, into the pan with the head, after the water has boiled. The tongue will take about an hour, the brains about three-quarters of an hour to cook. When boiled, chop the . brains, mix them with the butter, pepper, and lemon juice, add a little salt; skin the tongue, put it m the middle of a dish, arrange the brains round it, and serve with the head. Place the head on a dish ; pour parsley and butter sauce (see p. 124) over it ; garnish with slices of lemon cut into halves. Boiled pork or bacon should be sent to table with calf’s head. The liquor should be saved for soup ; the bones from the head boiled m it, with a few vegetables, will make a good soup. Veal Pie A Pinch of Powdered Mace J Teaspoonful Pepper 14 Gill Stock or Water Rough Puff Paste, p. 149 14 lb. Veal 3 "Slices of Bacon or Ham 1 Teaspoonful Minced Herbs 4 ,, Chopped Parsley Cut the veal into nice pieces ; put them into a pie dish with the bacon cut in pieces, the herbs sprinkled over, the seasoning, and water or stock. Cover the dish with the paste, and bake for an hour in a quick oven The bacon or ham should be partly cooked before •t is' put into the pie, as the salt used in curing it is aot to S™ the veal a red colour. It the p.e is to be eaten c°old, add a hard-boiled egg cut into shoes before the crust is put 011. CHAP. V POULTRY 85 CHAPTER V POULTRY Roast Fowl When the fowl has been properly trussed (see “To Truss a Fowl for Roasting,” p. 135), put it to roast before a bright fire for three-quarters of an hour. Baste it well with good dripping ; about a quarter of an hour before it is done dredge a little flour over it, as for roast meat (see p. 35). Serve with bread sauce (see “ Sauces,” p. 127) and sausages or bacon. A large fowl will take an hour to roast. Stuffed Fowl Make a forcemeat as directed for “ Roast Veal,” p. 81, and fill the breast of the fowl with it. Roast as above. Boiled Fowl