Wholesome cookery

After the brains are cooked, cut them into pieces, egg and bread-crumb them. Fry them slightly on both sides in butter, then toss a little chopped parsley in the same butter; add a squeeze of lemon, and pour the butter and parsley over the brains. 252._Cervelles or Sweetbreads “a I’Espagnole.” Prepare the brains according to the first part of recipe 250. Then in the bottom of a saucepan put some small pieces of veal trimmings, a couple of onions and carrots, a couple of slices of larding pork. Put the brains or sweetbreads over this, add a small ■quantity of very good stock, cover with a buttered paper and the lid, and simmer until done. Take the brains or sweetbreads out. Continue to simmer the sauce till nearly thick ; strain it ; put the brains or sweetbreads back in it for a few minutes. Dish them up. Pour a little stock or gravy into the sauce, so as to move all that adheres to the side of the saucepan, and serve it over the brains, etc. If sweetbreads are used, lard them, before they are cooked, with a fine larding needle. 253. — Cervelles or Sweetbreads “en Matelote.” After they are prepared as above, cook them with a little white wine, water, and vegetables (no vinegar). When cooked, strain the stock they are cooked in through a hair sieve. Now fry some small onions in butter ; sprinkle about 1 tablespoonful of flour ; add the stock the brains were stewed in, and some button mushrooms, pepper, and salt ; simmer till the onions and mushrooms are done. Put the brains oi’ sweetbreads in to warm, and serve up. 254. — Cervelles a la Sauce. After the brains are cooked, simmer them for a few minutes in any sauce liked, and serve them in the sauce. lot 255. — Beignets de Cervelles. After the brains are cooked, cut them into pieces, dip them in batter, and fry them in boiling fat. Serve them dry, with fried parsley, or with any sauce liked. 256. — Mixed Frittura. Brains, sweetbreads, and calves’ feet, calf’s head, artichokes, all previously cooked. Divide into piece,s of the same size ; egg and bread-crumb them, or flour them ; fry them in butter. Add a little chopped parsley and lemon-juice to the butter, and serve altogetlier. N.B. — Remember that calves' feet, after they are cooked in the same manner brains are cooked, can be boned and dressed with any sauce liked, or fried either in batter, or egged and bread-crumbed. Calves’ feet, if properly cooked, make an excellent and cheap dish. 257. — To prepare Mutton Tongues. Soak them for 1^- to 2 hours in cold water; then put them in boiling water, and leave them to soak until the skin can be quite easily removed. Split them in halves lengthwise, and stew them in stock, M'ith a few herbs and vegetables; then serve them with any sauce liked, taking care to finish cooking the tongues for ten minutes in the sauce with which they are to be served. lor* 258. — Mutton Tongues in Cases. After the tongues are cooked, have ready some chopped herbs, mushrooms, and a little larding fat, pepper, salt, and spice. Toss this in a little butter, and let it get cold. Cover each half tongue with this mixture ; wrap each up in an oiled paper ; cook them slowly before the fire, or in the oven ; baste them with oil. Serve in the papers. 259. — Mutton Tongues “ a la Puree.”