veal forcemeat made thus. Chop very finely one pound of
lean veal ; pound it in a mortar ; mix with it five ounces of
bread crumbs, two ounces of butter, a little salt, pepper and
nutmeg ; bind together with the yolks of two eggs. Sew up
the head, or bind it with broad tape to keep in the stuffing,
and put it down before a good clear fire to roast. Baste it
constantly ; roast about two hours ; serve with good gravy,
flavoured with a few. drops of lemon juic✪ Calf’s Head, Roastede. Boil the tongue
and brains ; serve them on a separate dish ; the tongue in
the centre, brains chopped up and placed round it ; also a
few rashers of bacon, and serve hot.
Calf’s Head Soup.
Take half a calfs head quite fresh ; wash it well. Take out
the brains ; these may be used for brain cakes ; they are not
needed for the soup. Bone the head, beginning at the
nostrils, and cutting closely to the bone. Remove the
nostrils ; roll up the head ; bind tightly with broad tape ;
put it into a saucepan with the bones, and two pounds of
knuckle of veal cut in small pieces ; cover them with cold
water j place it on the fire. When it comes to the boil throw
in a teaspoonful of salt — this causes the scum to rise remove
it carefully. Add a piece of every kind of flavouring vegetable,
six cloves, twenty peppercorns, a blade of mace, a sprig of
parsley and thyme. Let it cook gently three hours ; then
remove the head and strain off the soup ; cover the bones
and vegetables again with cold water ; allow them to simmer
six hours, and each stock will be a stiff jelly when cold.
Remove any fat by an iron spoon dipped into hot water ;
then pass a cloth over the surface, which has also been dipped
in hot water. Put all into a saucepan with the juice of one
lemon, one lump of sugar, the whites and shells of two eggs✪ Calf’s Head Soup ;
whisk well until it froths, somewhat resembling soap suds ;
let it boil up twice, then draw it to the side and allow it to
44
DOMESTIC COOKERY.
stand twenty minutes. Strain through a clean cloth. Cut
some pieces from the calfs head about an inch and a half
square, drop them into the soup.
Cannelons.
Make some puff pastry ; roll it out very thin ; cut it into
pieces two inches wide and six inches long. Place a tea-
spoonful of jam on each piece ; fold it over twice ; press
the edges firmly together with white of egg. Have ready a
pan of hot clarified fat✪ Cannelons. When a blue steam is seen to be
rising from it, drop in the cannelons, and fry them a golden
colour.
Caper Sauce.
Put in a saucepan one ounce of butter ; when it is melted
stir into it half an ounce of flour ; then add a quarter of a
pint of milk and a quarter of a pint of stock in which mutton
has been boiled. Stir carefully to boiling. Put in a salt-
spoonful of salt, and half the quantity of pepper ; boil two
minutes ; drop in the capers✪ Caper Sauce. Remove the pan from the fire
and serve at once.
Case k la Financifere. ✪ Case k la Financifere
Page 27 · 5 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
veal forcemeat made thus. Chop very finely one pound of lean veal ; pound it in a mortar ; mix with it five ounces of bread crumbs, two ounces of butter, a little salt, pepper and nutmeg ; bind together with the yolks of two eggs. Sew up the head, or bind it with broad tape to keep in the stuffing, and put it down before a good clear fire to roast. Baste it constantly ; roast about two hours ; serve with good gravy, flavoured with a few. drops of lemon juice. Boil the tongue and brains ; serve them on a separate dish ; the tongue in the centre, brains chopped up and placed round it ; also a few rashers of bacon, and serve hot.
Calf’s Head Soup.
Take half a calfs head quite fresh ; wash it well. Take out the brains ; these may be used for brain cakes ; they are not needed for the soup. Bone the head, beginning at the nostrils, and cutting closely to the bone. Remove the nostrils ; roll up the head ; bind tightly with broad tape ; put it into a saucepan with the bones, and two pounds of knuckle of veal cut in small pieces ; cover them with cold water; place it on the fire. When it comes to the boil throw in a teaspoonful of salt — this causes the scum to rise remove it carefully. Add a piece of every kind of flavouring vegetable, six cloves, twenty peppercorns, a blade of mace, a sprig of parsley and thyme. Let it cook gently three hours ; then remove the head and strain off the soup ; cover the bones and vegetables again with cold water ; allow them to simmer six hours, and each stock will be a stiff jelly when cold. Remove any fat by an iron spoon dipped into hot water ; then pass a cloth over the surface, which has also been dipped in hot water. Put all into a saucepan with the juice of one lemon, one lump of sugar, the whites and shells of two eggs ; whisk well until it froths, somewhat resembling soap suds ; let it boil up twice, then draw it to the side and allow it to
stand twenty minutes. Strain through a clean cloth. Cut some pieces from the calfs head about an inch and a half square, drop them into the soup.
Cannelons.
Make some puff pastry ; roll it out very thin ; cut it into pieces two inches wide and six inches long. Place a teaspoonful of jam on each piece ; fold it over twice ; press the edges firmly together with white of egg. Have ready a pan of hot clarified fat. When a blue steam is seen to be rising from it, drop in the cannelons, and fry them a golden colour.
Caper Sauce.
Put in a saucepan one ounce of butter ; when it is melted stir into it half an ounce of flour ; then add a quarter of a pint of milk and a quarter of a pint of stock in which mutton has been boiled. Stir carefully to boiling. Put in a saltspoonful of salt, and half the quantity of pepper ; boil two minutes ; drop in the capers. Remove the pan from the fire and serve at once.
Case à la Financière.
Records on this page
Calf’s Head, RoastedCalf’s Head SoupCannelonsCaper SauceCase k la Financifere