Place the pan over the fire, and stir until
the butter is melted ; then work in smoothly 2 table- spoonfuls
of flour, and cook again for five minutes. When this is done,
put it in little piles on the dish round the tongue, alternately
with small rolls of "cooked bacon.
Stewed Calf’s Head and Potatoes. — Thoroughly clean the
head, put it in a bowl with a lump of salt and water to cover,
and leave it for two or three hours. Peel two or three small
onions, cut them in quarters, and put into a large saucepan.
Chop the head into small portions, put it in with the onions,
pour in water to cover, and place it over the fire until boiling ;
then move the saucepan to the side, and keep it simmering,
gently for nearly three hours. Half-an-hour before dishing up
the head, put some peeled potatoes✪ Stewed Calf’s Head and Potatoes in a saucepan with a
lump of salt, and boil them. When cooked, turn the stew and
potatoes on to a hot dish, and serve.
Calf’s Heart. — This is a part of the internal animal
that does not often meet with a favourable reception at
high-class tables. The flesh is hard and juiceless, and
the fat oily and rich; but there are some persons who
have a great taste for a heart, cooked nicely, and are not
particular as to whether it is a bullock’s heart or a Calf’s
Heart so long as it is stuffed with a savoury stuffing, and
roasted, or baked right through. All hearts should be
blanched before cooking ; that is, they should be soaked
and well washed in water, the hard tubes cut away
to their roots, and the heart plunged into scalding
water and kept in this over the fire for twenty minutes
or more ; then, take it out and plunge it into cold water
for a minute, and the heart will be ready to be stuffed.
For roasting or baking, no special directions are needed,
but the best way to cook a Calf’s Heart is as follows :
Braised Calf’s Heart. — Wash the heart, and remove the veins
and arteries. Mix some onion-juice and sweet herbs with some
biscuit-crumbs ; season with salt and pepper, and bind the
ingredients together with a small quantity of warmed butter.
Stuff the heart with this mixture, lard it with bacon or salted
pork, and dredge it well with salt and flour. Fry an onion in
salt-pork fat, or dripping, till nicely browned, then put in the
heart and brown that. Put the meat and onion into a braising-
Fig. 311. Calf’s Heart.
pan, with a bunch of sweet herbs, 1 teaspoonful of salt, and 1
saltspoonful of pepper ; pour in stock or water to half their
height✪ Braised Calf’s Heart. Put the lid on the pan, place it in a moderate oven,
and cook the contents for an-hour-and-a-half, basting often.
When cooked, put the heart on a hot dish, strain the cooking
liquor over through a fine hair sieve, and serve it at once while
very hot. Garnish with Brussels sprouts and potato-balls (see
Fig. 311).
Calf’s Kidneys.— These are generally styled “Veal
Kidneys,” and there is no reason why they should not
2 D
ices, (fcc., rej erred to, see under their special heads.
274
TEE ENCYCLOPAEDIA OF PRACTICAL COOKERY.
Calf— continued.
Page 85 · 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
Place the pan over the fire, and stir until the butter is melted ; then work in smoothly 2 table- spoonfuls of flour, and cook again for five minutes. When this is done, put it in little piles on the dish round the tongue, alternately with small rolls of "cooked bacon.
Stewed Calf’s Head and Potatoes. — Thoroughly clean the head, put it in a bowl with a lump of salt and water to cover, and leave it for two or three hours. Peel two or three small onions, cut them in quarters, and put into a large saucepan. Chop the head into small portions, put it in with the onions, pour in water to cover, and place it over the fire until boiling ; then move the saucepan to the side, and keep it simmering, gently for nearly three hours. Half-an-hour before dishing up the head, put some peeled potatoes in a saucepan with a lump of salt, and boil them. When cooked, turn the stew and potatoes on to a hot dish, and serve.
Calf’s Heart. — This is a part of the internal animal that does not often meet with a favourable reception at high-class tables. The flesh is hard and juiceless, and the fat oily and rich; but there are some persons who have a great taste for a heart, cooked nicely, and are not particular as to whether it is a bullock’s heart or a Calf’s Heart so long as it is stuffed with a savoury stuffing, and roasted, or baked right through. All hearts should be blanched before cooking ; that is, they should be soaked and well washed in water, the hard tubes cut away to their roots, and the heart plunged into scalding water and kept in this over the fire for twenty minutes or more ; then, take it out and plunge it into cold water for a minute, and the heart will be ready to be stuffed. For roasting or baking, no special directions are needed, but the best way to cook a Calf’s Heart is as follows : Braised Calf’s Heart. — Wash the heart, and remove the veins and arteries. Mix some onion-juice and sweet herbs with some biscuit-crumbs ; season with salt and pepper, and bind the ingredients together with a small quantity of warmed butter. Stuff the heart with this mixture, lard it with bacon or salted pork, and dredge it well with salt and flour. Fry an onion in salt-pork fat, or dripping, till nicely browned, then put in the heart and brown that. Put the meat and onion into a braising-
Fig. 311. Calf’s Heart.
pan, with a bunch of sweet herbs, 1 teaspoonful of salt, and 1 saltspoonful of pepper ; pour in stock or water to half their height. Put the lid on the pan, place it in a moderate oven, and cook the contents for an-hour-and-a-half, basting often. When cooked, put the heart on a hot dish, strain the cooking liquor over through a fine hair sieve, and serve it at once while very hot. Garnish with Brussels sprouts and potato-balls (see Fig. 311).
Calf’s Kidneys.— These are generally styled “Veal Kidneys,” and there is no reason why they should not
2 D
ices, (fcc., rej erred to, see under their special heads.
Calf— continued.
Records on this page
Stewed Calf’s Head and PotatoesBraised Calf’s Heart