Omelet of Calf’s Kidney. — Chop up what is left of the kidney
of a cold roasted loin of veal. Put eight eggs into a basin,
season with pepper and salt, pour in a few drops of water
to melt the salt, and beat well. Mix the chopped kidney
with the eggs. Put a lump of butter in an omelet-pan, melt
it, and then pour in the omelet mixture. Tho pan should be
continually turned, and not kept too close to the fire. Gather
up the edges of the omelet, and roll it before it is too much
cooked: the middle part should always be mellow. Turn
tho omelet quickly on to a hot dish, and^ serve.
Calf’s Lights or Lungs. — It cannot be said that
there is much demand or culinary use for this offal, unless
it be for invalids whose tastes are occasionally governed
by faith and eccentricity. For those whose inclinations
lead in this direction, two famous receipts are appended,
and others will be found under Calf’s Pluck.
Calfs-Iiig-lits Broth, for Invalids. — This medicinal broth is
of very ancient notoriety. Well wash the lights (lungs) of
a freshly-killed Calf ; cut them in largo pieces, put them
into a saucepan with 6 breakfast-cupfuls of water, and cook
until reduced to one-third the original quantity. Now add
six dates, four large figs, |oz. of raisins, and six jujubes,
and boil for ten minutes longer. Remove the pan from the
fire, put (in £oz. each of the following medicinal herbs :
maidenhair fern, ceterach, polytrichum, scolopendrium, and
polypody ; let these infuse for about ten minutes, with the
pan covered over; pass the liquor through a fine cloth, and
it is ready for use. Taken warm, a little in the morning and
evening, this broth is considered to be a capital drink for
diseases of the chest. It may not always be possible to get
the herbs named, in which case it is probable others might
be substituted.
Stewed Calf’s Lights and Liver. — Boil half of a Calf’s
Lights in salted water ; drain it, wipe with a cloth, and cut
in thin slices. Cut half a Calf’s Liver in the same way.
Finely chop three large onions✪ Minced Calf’s Kidneys on Croutons, put them into a stewpan
with a lump of butter, and fry gently ; season the onions
with salt and pepper, and when they are nicely browned, add
the lights, and cook them over a slow fire till all tho
moisture is reduced ; then put in the liver, season it, and fry
over a quick fire. When cooked, put in with the liver, &c.,
1 teaspoonful of finely-minced parsley and a small quantity
of the best vinegar. Turn the stew on to a hot dish, and
serve.
Calf — continued.
Calf’s Liver. — Those who are addicted to the eating
of liver will appreciate that of the Calf above all
others. It should be cut into slices about ^in. thick, and
thoroughly washed, dried, and floured before using. The
flesh is close and dry when cooked, and therefore
requires some qualifying material to be served with it,
such as bacon.
Page 89 · 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
Omelet of Calf’s Kidney. — Chop up what is left of the kidney of a cold roasted loin of veal. Put eight eggs into a basin, season with pepper and salt, pour in a few drops of water to melt the salt, and beat well. Mix the chopped kidney with the eggs. Put a lump of butter in an omelet-pan, melt it, and then pour in the omelet mixture. Tho pan should be continually turned, and not kept too close to the fire. Gather up the edges of the omelet, and roll it before it is too much cooked: the middle part should always be mellow. Turn the omelet quickly on to a hot dish, and^ serve.
Calf’s Lights or Lungs. — It cannot be said that
there is much demand or culinary use for this offal, unless it be for invalids whose tastes are occasionally governed by faith and eccentricity. For those whose inclinations lead in this direction, two famous receipts are appended, and others will be found under Calf’s Pluck.
Calf's-Lights Broth, for Invalids. — This medicinal broth is of very ancient notoriety. Well wash the lights (lungs) of a freshly-killed Calf ; cut them in largo pieces, put them into a saucepan with 6 breakfast-cupfuls of water, and cook until reduced to one-third the original quantity. Now add six dates, four large figs, |oz. of raisins, and six jujubes, and boil for ten minutes longer. Remove the pan from the fire, put in 1 oz. each of the following medicinal herbs : maidenhair fern, ceterach, polytrichum, scolopendrium, and polypody ; let these infuse for about ten minutes, with the pan covered over; pass the liquor through a fine cloth, and it is ready for use. Taken warm, a little in the morning and evening, this broth is considered to be a capital drink for diseases of the chest. It may not always be possible to get the herbs named, in which case it is probable others might be substituted.
Stewed Calf’s Lights and Liver. — Boil half of a Calf’s Lights in salted water ; drain it, wipe with a cloth, and cut in thin slices. Cut half a Calf’s Liver in the same way. Finely chop three large onions, put them into a stewpan with a lump of butter, and fry gently ; season the onions with salt and pepper, and when they are nicely browned, add the lights, and cook them over a slow fire till all tho moisture is reduced ; then put in the liver, season it, and fry over a quick fire. When cooked, put in with the liver, &c., 1 teaspoonful of finely-minced parsley and a small quantity of the best vinegar. Turn the stew on to a hot dish, and serve.
Calf — continued.
Calf’s Liver. — Those who are addicted to the eating of liver will appreciate that of the Calf above all others. It should be cut into slices about ^in. thick, and thoroughly washed, dried, and floured before using. The flesh is close and dry when cooked, and therefore requires some qualifying material to be served with it, such as bacon.
Records on this page
Stewed Calf’s Lights and LiverMinced Calf’s Kidneys on CroutonsOmelet of Calf’s KidneyCalf’s Lights Broth for Invalids