Artizan recipes

Clean the head nicely and lay it in salt and water to soak ; take out the tongue and brains. Boil the head until it is very tender, about three hours. Cook the tongue and brains separately. When cooked serve with the tongue placed in the middle of the head. Boiled bacon and greens should be eaten with it, and parsley and butter sauce. Mix the cooked brains, a little scaled and chopped sage, pepper and salt into the sauce, and serve it separately in a sauce-boat. Cold calf's head makes a very good hash, or it is very good grilled. Roast Veal Rolled. Ingredients. Breast of Veal. Three ounces of Breadcrumbs. Two ounces of chopped Suet. One ounce of chopped Parsley. A saltspoonful of mixed Herbs. A little grated Lemon Peel. A little Milk or one Egg. Pepper and Salt. Bone the veal, put the bones on to make gravy. Mix the breadcrumbs, suet, herbs, parsley, lemon-peel, pepper and salt together, and add enough milk or the egg to bind them ; spread this forcemeat over the veal ; roll it up and tie it round with fine string, and either bake it or roast it. The gravy for veal should be thickened with a little flour. Stewed Brisket of Beef. TO BE EATEN HOT. Ingredients. Six pounds of Brisket of Beef. Water to cover. Two Carrots. One Turnip. Three Onions. Celery leaves. One Leek. Salt. Six Cloves. Six Allspice. Twelve Peppercorns. Parsley, and a bunch of Herbs. Scrape the meat quite clean ; put it into a stew-pan, with enough hot water to cover it, and a good spoonful of salt. Let it boil up and skim it well. When quite clean of scum, add onions, carrots, turnip, celery, leek, the parsley and herbs tied together, the cloves, allspice and peppercorns. As the vegetables are only for seasoning they may be cut up roughly. Let all this simmer for four or five hours. When quite tender take out the meat and remove the flat bones. Serve very hot with a cupful of the liquor poured round the beef and chopped parsley sprinkled on the top of it. Sauce for same. Half pint of the liquor strained. One ounce of Butter. Half ounce of Flour. One tablespoonful of Mushroom Ketchup. One teaspoonful of made Mustard. Four Pickled Walnuts. Chopped Parsley. Melt the butter and flour together in a stew-pan ; stir in half a pint of the liquor strained, and let this boil for ten minutes, then add the mustard, ketchup, and walnuts cut up into small pieces and a little chopped parsley. Send this sauce up very hot in a sauce-boat to be handed with the brisket of beef. The rest of the liquor can be used as soup another day, but strain it before putting it away. Superior Steak Pudding. Ingredients. One and a half pounds of Steak. Two Kidneys. Twelve Oysters. Pepper and Salt. Suet Paste. Line a pudding-basin with very thin suet-paste. Cut up the steak into neat pieces about two inches square ; cut up the kidneys, beard the oysters, fill the basin with these ingredients. Season with pepper and salt, cover the basin with suet-paste, tie in a cloth, and let it simmer gently for six hours. If preferred leave out the kidneys and add another dozen of oysters. Serve in the basin with a cloth round it. Veal Pie. Ingredients. One and a half pounds of Neck of Veal. Half pound of lean Bacon or Pork. Two hard-boiled Eggs (these may be left out). A little grated Lemon Peel. A teaspoonful of chopped Parsley, and one of Sweet Herbs. Pepper and Salt.