Calf’s Pluck. — The pluck of an animal in butchers’
parlance consists of the liver, lights, and heart. These
are usually soaked and blanched before using.
Boiled Calf’s Pluck.— Select a fresh, white Calf’s Pluck and
steep it in cold water for five or six hours. Drain the pluck,
put it into a saucepan with more water and 1 table-spoonful
of vinegar, and let the liquid boil. Again drain the pluck,
carefully scrape it in all the folds, rinse it well, then put it
back into the stewpan with the pulp of two lemons, freed
of peel and pips, one onion stuck with three cloves, and |lb.
of finely-chopped beef-suet. Mix a small quantity of salt with
1 table-spoonful of flour✪ Calf’s Pluck, stir it till smooth with some cold
water, then mix it in with the above ingredients, and put the
stewpan over the fire. When the contents are boiling, move
the stewpan to the side of the fire, and boil the pluck for
about two-hours-and-a-half, keeping it rather firm. When
cooked, drain the pluck on a sieve, sponge it on a cloth,
and then put it on a hot dish. Serve with some white sauce
that has been finished with a small quantity of vinegar and
a few chopped leaves of tarragon and pimpernel.
Calf’s-Fluck Soup. — Put half of a Calf’s Pluck in a saucepan
with some stock-broth and boil it; when cooked, drain and
chop it. Pry a chopped onion in butter, and when nicely
browned put in the Calf’s Pluck ; season it, and stir over
the fire till the moisture has somewhat evaporated. Beat the
yolks of three eggs with a small quantity of cream, pour them
in with the pluck and onion, stir them over the fire till thick
and on the point of boiling, then move to the side ; add 1
teaspoonful of chopped parsley✪ Calf’s Pluck Soup, then spread the mixture out
on a baking-sheet and leave it till cold and firm. Divide the
mixture into four equal parts, and roll them out into square
thin flats. Slightly moisten the surface of one of the flats ;
put some rich forcemeat into a forcer and squeeze it through
in form of little balls on the flat, arranging them in straight
lines lin. apart. Cover the forcemeat with another flat of
paste and press round between them, using the hand first,
then the back of a small round paste-cutter, thus marking
the ravioles ; which now cut out with a paste-cutter about
ljin. in diameter. Proceed the same with the two remaining
portions of paste. Poach the ravioles in boiling salted water
for ten minutes. Pour 2qts. of boiling broth into a soup-
tureen; drain the ravioles, put them in, and serve the soup.
Boasted Calf’s Pluck. — Clean the pluck, stuff the heart with
forcemeat of breadcrumbs, butter, and minced parsley, seasoned
with pepper, salt, and a small quantity of grated nutmeg ; fix
the liver and lights on to the heart with skewers, and roast it
in front of a clear fire ; dredge it over occasionally with flour
and baste it constantly with butter, thus making a nice brown
froth all over it. Prepare a melted-butter sauce and mix 1
table-spoonful of lemon pickle✪ Roasted Calf’s Pluck with it. When cooked, put
the pluck on a hot dish, and serve it with the sauce in a
sauceboat.
Calf’s Sweetbread. — See Sweetbreads.
Page 100 · 4 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Calf’s Pluck. — The pluck of an animal in butchers’ parlance consists of the liver, lights, and heart. These are usually soaked and blanched before using.
Boiled Calf’s Pluck.— Select a fresh, white Calf’s Pluck and steep it in cold water for five or six hours. Drain the pluck, put it into a saucepan with more water and 1 table-spoonful of vinegar, and let the liquid boil. Again drain the pluck, carefully scrape it in all the folds, rinse it well, then put it back into the stewpan with the pulp of two lemons, freed of peel and pips, one onion stuck with three cloves, and |lb. of finely-chopped beef-suet. Mix a small quantity of salt with 1 table-spoonful of flour, stir it till smooth with some cold water, then mix it in with the above ingredients, and put the stewpan over the fire. When the contents are boiling, move the stewpan to the side of the fire, and boil the pluck for about two-hours-and-a-half, keeping it rather firm. When cooked, drain the pluck on a sieve, sponge it on a cloth, and then put it on a hot dish. Serve with some white sauce that has been finished with a small quantity of vinegar and a few chopped leaves of tarragon and pimpernel. Calf's-Pluck Soup. — Put half of a Calf’s Pluck in a saucepan with some stock-broth and boil it; when cooked, drain and chop it. Pry a chopped onion in butter, and when nicely browned put in the Calf’s Pluck ; season it, and stir over the fire till the moisture has somewhat evaporated. Beat the yolks of three eggs with a small quantity of cream, pour them in with the pluck and onion, stir them over the fire till thick and on the point of boiling, then move to the side ; add 1 teaspoonful of chopped parsley, then spread the mixture out on a baking-sheet and leave it till cold and firm. Divide the mixture into four equal parts, and roll them out into square thin flats. Slightly moisten the surface of one of the flats ; put some rich forcemeat into a forcer and squeeze it through in form of little balls on the flat, arranging them in straight lines lin. apart. Cover the forcemeat with another flat of paste and press round between them, using the hand first, then the back of a small round paste-cutter, thus marking the ravioles ; which now cut out with a paste-cutter about ljin. in diameter. Proceed the same with the two remaining portions of paste. Poach the ravioles in boiling salted water for ten minutes. Pour 2qts. of boiling broth into a souptureen; drain the ravioles, put them in, and serve the soup. Roasted Calf's Pluck. — Clean the pluck, stuff the heart with forcemeat of breadcrumbs, butter, and minced parsley, seasoned with pepper, salt, and a small quantity of grated nutmeg ; fix the liver and lights on to the heart with skewers, and roast it in front of a clear fire ; dredge it over occasionally with flour and baste it constantly with butter, thus making a nice brown froth all over it. Prepare a melted-butter sauce and mix 1 table-spoonful of lemon pickle with it. When cooked, put the pluck on a hot dish, and serve it with the sauce in a sauceboat.
Calf’s Sweetbread. — See Sweetbreads.
Records on this page
Calf’s PluckStewed Calf’s Tongue and BrainsCalf’s Pluck SoupRoasted Calf’s Pluck