Casserole of Mock Sweetbreads with Potato Border. — Cut lib. of lean uncooked veal into small pieces, put them into a saucepan with salted water and a slice of onion, and boil until quite tender ; then take them out and plunge into cold water to whiten. Put 1 breakfast-cupful of white sauce into a saucepan, and add 1 saltspoonful each of celery, salt, and half that quantity of pepper, to season it ; place the veal in this, and add 1 teacupful of mushrooms✪ Casserole of Mock Sweetbreads with Potato Border cut into quarters. Put the pan on the fire for five minutes, or until the meat and mushrooms are hot, then take it off, and at once add a well-beaten egg and 1 teaspoonful of lemon- juice. Put a border of potato round the edge of a dish and the meat, &c., inside, or it may be garnished with toast. CASSIA.— There are several varieties of the Cassia, one of which ( Cassia Fistula) produces long pods con- taining a soft, blackish pulp, which is used in making an aperient confection. Another variety (Cinnamomum Cassia) yields a bark that is somewhat less aromatic, but otherwise difficult to distinguish from cinnamon. Oils and essences are prepared from this bark just as in cin- namon, for which it is often sold without detection. Candied Cassia. — Take as much of the powder of Cassia as will cover a two-shilling piece, pound with it a small quantity of musk and ambergris. When the Cassia, musk, and ambergris are well pounded, take jib. of sugar, add to Cassia — continued. it as much water as will moisten it✪ Candied Cassia, boil to a candy height (see Sugar-boiling), then add the powder and mix well in. Pour this mixture into buttered pewter saucers. Let it stand till quite cold, and then turn it out. Cassia Ratafia. — Bruise )lb. of bitter cherries, also lib. of Cassia ; pound i drachm of cinnamon, and cut small lib. of Cassia-leaves. Put cherries, Cassia, Cassia-leaves, and cin- namon into a good-sized jar, pour in 3qts. of brandy, cover it closely, and let it stand for three weeks. Then melt in lqt. of water 21b. of sugar✪ Cassia Ratafia, open the jar and mix this sugar and water with the liqueur, cover it, and let it stand longer. Then strain it, put it into bottles, and cork them air-tight. CASSILE. — This dish derives its name from the cinnamon or cassia used in its preparation. In many parts of the American Continent it is considered very delicate and delicious. Mash one or two large cold boiled potatoes, and stir in with them 3 table-spoonfuls of thick cream ; put the thinly-pared rind of a lemon in a saucepan with a small piece of stick cinnamon and lqt. of milk, and boil it for ten minutes. Remove the lemon-peel and cinnamon, and stir the boiling milk gradually into the potato mixture, then pour the whole into the saucepan, and stir it over the fire for five minutes. Pour the mixture into a dome-shaped, either fluted or plain, mould, and leave it until cold. When ready to serve, turn the Cassile out of the mould on to a fancy dish.

AI-modernized reading of the original text

Casserole of Mock Sweetbreads with Potato Border. — Cut lib. of lean uncooked veal into small pieces, put them into a saucepan with salted water and a slice of onion, and boil until quite tender ; then take them out and plunge into cold water to whiten. Put 1 breakfast-cupful of white sauce into a saucepan, and add 1 saltspoonful each of celery, salt, and half that quantity of pepper, to season it ; place the veal in this, and add 1 teacupful of mushrooms cut into quarters. Put the pan on the fire for five minutes, or until the meat and mushrooms are hot, then take it off, and at once add a well-beaten egg and 1 teaspoonful of lemon juice. Put a border of potato round the edge of a dish and the meat, &c., inside, or it may be garnished with toast. CASSIA.— There are several varieties of the Cassia, one of which ( Cassia Fistula) produces long pods containing a soft, blackish pulp, which is used in making an aperient confection. Another variety (Cinnamomum Cassia) yields a bark that is somewhat less aromatic, but otherwise difficult to distinguish from cinnamon. Oils and essences are prepared from this bark just as in cinnamon, for which it is often sold without detection. Candied Cassia. — Take as much of the powder of Cassia as will cover a two-shilling piece, pound with it a small quantity of musk and ambergris. When the Cassia, musk, and ambergris are well pounded, take jib. of sugar, add to Cassia — continued. it as much water as will moisten it, boil to a candy height (see Sugar-boiling), then add the powder and mix well in. Pour this mixture into buttered pewter saucers. Let it stand till quite cold, and then turn it out. Cassia Ratafia. — Bruise )lb. of bitter cherries, also lib. of Cassia ; pound i drachm of cinnamon, and cut small lib. of Cassia-leaves. Put cherries, Cassia, Cassia-leaves, and cinnamon into a good-sized jar, pour in 3qts. of brandy, cover it closely, and let it stand for three weeks. Then melt in lqt. of water 21b. of sugar, open the jar and mix this sugar and water with the liqueur, cover it, and let it stand longer. Then strain it, put it into bottles, and cork them air-tight. CASSILE. — This dish derives its name from the cinnamon or cassia used in its preparation. In many parts of the American Continent it is considered very delicate and delicious. Mash one or two large cold boiled potatoes, and stir in with them 3 table-spoonfuls of thick cream ; put the thinly-pared rind of a lemon in a saucepan with a small piece of stick cinnamon and lqt. of milk, and boil it for ten minutes. Remove the lemon-peel and cinnamon, and stir the boiling milk gradually into the potato mixture, then pour the whole into the saucepan, and stir it over the fire for five minutes. Pour the mixture into a dome-shaped, either fluted or plain, mould, and leave it until cold. When ready to serve, turn the Cassile out of the mould on to a fancy dish.

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Casserole of Mock Sweetbreads with Potato BorderVeal with White Sauce and MushroomsCandied CassiaCassia Ratafia

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