Myra's cookery book

I pint ... 16... The brains ... 17... ... ... 18... ... ig... '‘Butter Flour I OZ. I tea spoonful 20.. Catchup Red wine .. 1 table spoonful 2 table 1 spoonsful! 21.. ... ... 22.. ... ... Method. Pick and wash very clean. Rub the inside of an e.arthen dish large enough to hold the head. Lay some long iron skewers across the top of the dish, and lay the head on them. Skewer up the meat in the middle, that it may not touch the dish. Grate over every part of the meat. Chop small and sprinkle on the meat. do. do.- Stick into the eyes, and on different parts of the head. Dredge all over. Cut small and put into the dish. Add, do. do. do. do. When the head is done a nice brown, lay it on a dish, and put it before the fire to keep warm. Stir the contents of the dish, and boil in a s.uicepan. Strain off. and put into the sauce- pan agahi. I Roll it in the Hour, and put it in the I saucepan. Add. 13oil them together, pour them all into the dish, and send to table. The tongue must be baked in the head to make a handsome dislv VEAL. 87 2- -CALF’S HEAD, boiled. Order. Ingredients. Quantities. Method. I... Calf’s head ... i Soak in cold water if hours, then for 10 minutes in hot water, before it is dressed. 2 . » . ... ... Put it into a saucepan with enough cold water for the head to swim in. 3-- ... When the scum rises, skim very carefully. 4... ... After it boils let it simmer i J hours. 5-- The brain ... Separate the two lobes of the brain with a knife. 6... 1 Cold water... ( Salt I pinch ... j Soak the brain in it i hour. 7... Hot water ... Pour away the cold water and cover the brain with hot water. 8... ... Clean and skin it. g... Water ... Boil very gently, skiniming carefully. 10... i pint ... '' II... Parsley A little ... 12... Thyme A little ... 13... Bay leaf I 14... Pepperand salt ... • Put all into a stewpan. 15... Melted butter 2 table- or cream spoonsful 16... Lemon juice i lemon 17... Cayenne I pinch ... 18... ... Chop the brains and add. ig... ... ... Stir well, warm thoroughly, and serve with the head. 20... ... ... Ham or slices of bacon should be served with calf’s head. 3.-CALF’S HEAD, ('(. la Poulctfe. Order. Ingredients. Quantities. Method. I... Remains of calf’s head already cooked Cut in nice slices. 2... Rutter 2 07.. Melt in a saucepan over a slow fire. 3 •• I'lour I or 2 tea- spoonsful Mix in the butter with a woode spoon. 88 MYRA'S COOKERY ROOK. CALF’S HEAD, a la Poulelle — (continued). Order. Ingredients. Quantities. | Method. 4... Savoury herbs If liked ... Chop fine and add. 5... Stock free I pint ... Add at once as the butter must not from grease brown. 6... Salt and pepper ... Sprinkle over. 7... ... ... Let this sauce simmer uncovered a quarter of an hour. 8... ... ... ... Put the pieces of head in just long enough to warm, but do not let them boil. 9... ... • • » ... ♦ ♦ • Warm the dish. 10... ... ... Place the meat upon it and keep it hot. II... Beaten yolks 2 ) 12... of eggs Lemon juice 2 or 3 > Stir up together. 13... or vinegar drops Take the sauce off the fire, and when it has ceased boiling, add the egg. 14... ... ... ... ... Stir gently with a wooden spoon. 15... ...