Myra's cookery book

I quart ... Pour over as before. 7... ... ... ... ... Let it stand and cool for J hour. 8... ... • • < ... ... Drain through a strainer. 9... ... ... ... Cut it in pieces and put in a saucepan. 10... Salt and pepper To taste Add. II... Onions 2 or 3 ... do. 12... Carrots do. do. 13- Bunch of herbs do. VEAL. t03 CALF’S CROW, with Vinegar Sauce — (eontinued). Order. Ingredients. Quantities. Method. 14... 15... 16.. . 17.. . 18.. . 19.. . 20.. . 21... Water with i white wine or vinegar Parsley Oil Vinegar Salt, pepper... Eschalots I i Parsley | T arragon ! Enough to cover the meat 6 dessert spoonsful 2 dessert spoonsful To taste 3 or 4 A few sprigs A few sprigs Pour over and let it stew gently for at least 3 hours. Take out the pieces with a skimmer, let them drain, and pile them in the dish. Garnish the dish, and serve very hot. Chop the herbs fine, and mix all ► together to make a sauce served separately in a sauce tureen. 26.-CALFS SWEETBREAD, stewed. Order. Ingredients. Quantities. Method. I... Sweetbreads 3 Soak in warm water for i hour, and 2... Veal broth ... I pint ... put them into a stewpan. 3- Pepper and salt i Add. 4... Marjoram ... t.. ... ( 5... ••• ... Let them stew rather more than i an hour. 6... Flour ••• ... Place them on a hot dish. 7... I tea spoonful Sprinkle in to thicken the gravy. 8... Beaten yolks of eggs 2 Add, and let the sauce get quite hot without boiling. 9... Pour the sauce over the sweetbread, and serve. MYRA'S COOKERY BOOK. 104 27. — CALF’S FEET, a M poulette. Order. Ingredients. Quantities. Method. I... Calf s feet ... 3 Place in a pan. 2... Boiling water Pour over to clean them. 3- ... Let them steep J hour. 4... ... ... Put them into another pan. 5-" Cold water ... Pour over. 6... ... ... Let them steep 2 minutes. 7... ... ... Take them out, dry and clean them. 8... ••• ... ... ... Cut them lengthways, and take out the principal bone. 9... Stock or water 3 pints ... Boil them in it 2 or 3 hours. 10... Butter 2 OZ. Melt in a saucepan. II... Flour I pinch ... Stir in. 12... Stock or water Pour in gradually, stirring with the the feet were boiled in other hand with a wooden spoon. 13... Salt ... 14... Parsley A little ... 15... Mushrooms ... 5 or 6 ... 16... Small onions 3 or 4 ... 1 Add to the sauce if liked. 17... Salt and pepper 18... Bay leaf I ig... Yolk of egg ... I Beat up in a basin. 20... Lemon juice A few or vinegar drops 21... 22... Parsley Chives ... Chop fine and add. 23... Take the saucepan off the fire. 24... ... Pour the contents of the basin into the saucepan when the sauce has done boiling, stirring all the time. 25... ... ... Take the feet out of the pot. 26... ... Put them on the dish with the onions and mushrooms round them. 27... ... Pour the sauce over, and serve. VEAL. i05 28.-MINCED VEAL. Order. Ingredients. Quantities. Method. I... 2... 3-- 4.. . 5.. . 6.. . 7.. . 8.. . 9... Remains of cold fillet or loin The bones of cold veal and other trimmings of the meat Flour Water or stock .Sliced onion ... Minced lemon peel Pepper and salt Bunch of herbs 10.'.. II... Butter rolled in flour ... Mince fine. ... Put into a stewpan. li pint ... I h. tea spoonful