Calf’s Chitterlings. — These are in less euphonious
language, but as a matter of fact, the Calf’s entrails,
known to superior cooks as the Chaudron of the Calf ;
but it may be taken as an inference that, however savoury
these “ morsels ” may be, they are not served up to
table under their proper names. Before cooking them
in the styles mentioned hereunder, they should be
ripped open and thoroughly cleansed.
Chaudron Fritters. — (1) Put a Calf’s Chitterlings in a sauce-
pan, with sufficient water to cover them, and boil until par-
tially cooked. Drain the Chitterlings, leave them until cold,
then cut into small pieces. Mix together a seasoning of
grated nutmeg, pounded cloves, mace, salt, finely-minced
onion, parsley, and tarragon. Put 1 pint of mutton-broth
in a saucepan, squeeze in the juice of one orange and one
lemon, and season it with a small quantity of grated nut-
meg ; place it over the fire until boiling, then move it to
the side and stir in quickly the beaten yolks of two eggs✪ Chaudron Fritters.
Roll the Chitterlings in the mixed seasonings, giving them a
good coating ; put them in a frying-pan in which a lump of
butter has been melted, and fry over a brisk fire, turn-
ing them. When cooked, put the Chitterlings on a hot dish,
pour the prepared sauce over, and serve.
(2) Steep the Chitterlings in salted water for twelve hours ;
refresh in clear cold water, and partially boil them. Put
5 or 6 table-spoonfuls of flour in a basin, and mix it to a
smooth batter with white wine ; season with salt and pepper.
Cut the Chitterlings into small pieces, dip them in the batter,
put them into a frying-pan with some hot lard or beef-dripping,
and fry them until nicely browned. When browned drain
the Chitterlings on a piece of paper in front of the fire,
arrange them on a hot dish over which has been spread a
folded napkin or an ornamental dish-paper, garnish with
fried parsley, and serve.
Boasted Chaudron. — Steep the Chitterlings in salted water for
a night. Cut them into small pieces and partially boil them ;
when ready, drain, and finish cooking in front of a clear
fire, basting them well with butter and dredging with flour
to brown them nicely. When cooked, arrange the Chitterlings
on a hot dish, pour butter sauce and the juice of a lemon
over them, and serve.
Calf’s Ears.— The probability of making any very
tasty dish out of the cartilaginous substance of an
animal’s ear appears to be very remote, and yet we
Fig. 303. Calf’s Ear Cleaned for Cooking.
have cooks around us who pride themselves upon their
success in this particular. The ears should be cut off
with a wide base (see Fig. 303), scalded, scraped, and
blanched.
Boiled Calf’s Ears. — Scald the hair from the ears, and clean
them thoroughly; boil them in veal gravy until they are
tender, and blanch in cold spring water. Serve the ears
For details respectinj Culinary Processes, Utensils, Sauces, Jrc., referred to, see under their special heads.
THE ENCYCLOPAEDIA OF PRACTICAL COOKERY.
267
Calf — continued.
with chervil sauce, or in the gravy in which they were cooked,
thickened and seasoned. A sauce may be made of melted
butter, with chervil washed and strained with the butter
through a sieve, and a little white sauce added. White sauce
is sometimes sent up alone with the ears; in that case it
should be flavoured with mushroom powder. ✪ Boiled Calf’s Ears
Page 67 · 2 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 Chitterlings. — These are in less euphonious language, but as a matter of fact, the Calf’s entrails, known to superior cooks as the Chaudron of the Calf ; but it may be taken as an inference that, however savoury these “ morsels ” may be, they are not served up to table under their proper names. Before cooking them in the styles mentioned hereunder, they should be ripped open and thoroughly cleansed.
Chaudron Fritters. — (1) Put a Calf’s Chitterlings in a saucepan, with sufficient water to cover them, and boil until partially cooked. Drain the Chitterlings, leave them until cold, then cut into small pieces. Mix together a seasoning of grated nutmeg, pounded cloves, mace, salt, finely-minced onion, parsley, and tarragon. Put 1 pint of mutton-broth in a saucepan, squeeze in the juice of one orange and one lemon, and season it with a small quantity of grated nutmeg ; place it over the fire until boiling, then move it to the side and stir in quickly the beaten yolks of two eggs. Roll the Chitterlings in the mixed seasonings, giving them a good coating ; put them in a frying-pan in which a lump of butter has been melted, and fry over a brisk fire, turning them. When cooked, put the Chitterlings on a hot dish, pour the prepared sauce over, and serve.
(2) Steep the Chitterlings in salted water for twelve hours ; refresh in clear cold water, and partially boil them. Put 5 or 6 table-spoonfuls of flour in a basin, and mix it to a smooth batter with white wine ; season with salt and pepper. Cut the Chitterlings into small pieces, dip them in the batter, put them into a frying-pan with some hot lard or beef-dripping, and fry them until nicely browned. When browned drain the Chitterlings on a piece of paper in front of the fire, arrange them on a hot dish over which has been spread a folded napkin or an ornamental dish-paper, garnish with fried parsley, and serve.
Roasted Chaudron. — Steep the Chitterlings in salted water for a night. Cut them into small pieces and partially boil them ; when ready, drain, and finish cooking in front of a clear fire, basting them well with butter and dredging with flour to brown them nicely. When cooked, arrange the Chitterlings on a hot dish, pour butter sauce and the juice of a lemon over them, and serve.
Calf’s Ears.— The probability of making any very tasty dish out of the cartilaginous substance of an animal’s ear appears to be very remote, and yet we
Fig. 303. Calf’s Ear Cleaned for Cooking.
have cooks around us who pride themselves upon their success in this particular. The ears should be cut off with a wide base (see Fig. 303), scalded, scraped, and blanched.
Boiled Calf’s Ears. — Scald the hair from the ears, and clean them thoroughly; boil them in veal gravy until they are tender, and blanch in cold spring water. Serve the ears
For details respecting Culinary Processes, Utensils, Sauces, Jrc., referred to, see under their special heads.
Calf — continued.
with chervil sauce, or in the gravy in which they were cooked, thickened and seasoned. A sauce may be made of melted butter, with chervil washed and strained with the butter through a sieve, and a little white sauce added. White sauce is sometimes sent up alone with the ears; in that case it should be flavoured with mushroom powder.
Records on this page
Chaudron FrittersBoiled Calf’s Ears