Parboil one set of sweetbread; take all the skin and fat from them.
Cut them up in a saucepan with a can of champignon also cut up, and the
liquor added, one-fourth pound butter and a little red pepper. Let the
champignon cook half hour before adding sweetbread. Just before taking
them off, add one-half teacup of Madeira✪ Stewed Sweetbread with Champignon; thicken with a little flour and
brown with burnt s;.^.ir. — Mrs. Granlees.
TO PREPARE TRIPE.
Put the tripe in cold water after it has been weu cleaned, adding little
salt ; wash it well and change the salt water every day for several days ;
when the tripe gets to be very white, boil in a vessel of salt water. Drop
the tripe in vinegar until wanted. Cut in any shape desired, and fry in
batter.
When preferred, tripe is very nice cut in squares, dipped in beaten egg,
and rolled in cracker crumbs and fried in hot fat.
TRIPE A LA LYONAISE, WITH TOMATOES.
Take two pounds of dressed and boiled tripe ; cut into strips about two
inches long and put into a saucepan. Drain off the water in which the
tripe has been parboiled ; chop a small onion fine, and let all stew twenty-
five minutes ; add a little thickening, and then stir in half a can of good
tomatoes. Season with salt and pepper. Very fine.
TO FRY BEEF HEEL.
Cut the feet into any shape desired, pour vinegar over them, and fry in
hot fat.
CALF'S HEAD A L'ANGLAISE.
Procure a fine, fat, white, scalded calf's head ; bone it in the manner
described for prepai-ing mock-turtle soup ; then put in a large panful of
cold water, in order that it may be thoroughly cleansed, after which, put
on fire in a large stewpan with cold water, and as soon as it boils, skim it
well • then let it boil five minutes ; take up and put into cold water to
cool. Next, drain it on a napkin, cut the ears out, leaving sufficient base
113 ' TWENTIETH CENTURY IIO.ME COOK BOOK.
around them to allow them to stand up; cut the checks, etc., into pieces
two inches square, and pare off any rough cuticles there may be about
them. Rub each piece of calf's head with lemon juice ; place the whole,
including the tongue, in a large stewpan, with carrot, onion, cclerj', pars-
ley roots, sweet basil, a garnished fagot of parsley and four cloves, and
two blades of mace ; moisten with half bottle of sherr}' or Madeira, and
two ladlesful of good white stock, and set the whole to braize gently on a
moderate lire for two hours. When the pieces of calf's head are ck)ne,
drain them upon a napkin, and dish them up in a close circle round the
tongue, which has been trimmed, glazed, and placed in the center of dish.
Then cut the brains into scollops, and place them in the flanks, and at
each end place the ears, trimmed and curled; pour some parsley and but-
ter over the remove, and send to table.
BRAIZED OX TONGUE.
Scald a fresh ox tongue in boiling water upon the fire for ten minutes ;
then immerse into cold w^ater, remove root and superfluous fat, Then
place the tongue in a stewpan with a carrot, an onion, one head of celery,
a garnished fagot, four cloves, and a blade of mace ; add a glass of brandy
and enough good stock to cover the whole, and set it to braize gently for
two hours and a half upon a slow fire. When the tongue is done, take it
out of the braize, trim and put into a stewpan with its own liquor, which
■ has been divested of all the grease, strained through a sieve, and boiled down
to half its quantitj'.
About half hour before sending to the table, set the tongue on a slow fire
to simmer until warmed through ; roll it in its glaze, dish it up with cherry
sauce under it, and send to table; garnish around with a border of potato
quenelles.
STEWED OX TAIL.
Page 62 · 1 recipe record on this page
Presented as published in 1905. 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
Parboil one set of sweetbread; take all the skin and fat from them. Cut them up in a saucepan with a can of champignon also cut up, and the liquor added, one-fourth pound butter and a little red pepper. Let the champignon cook half hour before adding sweetbread. Just before taking them off, add one-half teacup of Madeira; thicken with a little flour and brown with burnt sugar. — Mrs. Granlees.
TO PREPARE TRIPE.
Put the tripe in cold water after it has been weu cleaned, adding little salt ; wash it well and change the salt water every day for several days ; when the tripe gets to be very white, boil in a vessel of salt water. Drop the tripe in vinegar until wanted. Cut in any shape desired, and fry in batter.
When preferred, tripe is very nice cut in squares, dipped in beaten egg, and rolled in cracker crumbs and fried in hot fat.
TRIPE A LA LYONAISE, WITH TOMATOES.
Take two pounds of dressed and boiled tripe ; cut into strips about two inches long and put into a saucepan. Drain off the water in which the tripe has been parboiled ; chop a small onion fine, and let all stew twentyfive minutes ; add a little thickening, and then stir in half a can of good tomatoes. Season with salt and pepper. Very fine.
TO FRY BEEF HEEL.
Cut the feet into any shape desired, pour vinegar over them, and fry in hot fat.
CALF'S HEAD A L'ANGLAISE.
Procure a fine, fat, white, scalded calf's head ; bone it in the manner described for preparing mock-turtle soup ; then put in a large panful of cold water, in order that it may be thoroughly cleansed, after which, put on fire in a large stewpan with cold water, and as soon as it boils, skim it well • then let it boil five minutes ; take up and put into cold water to cool. Next, drain it on a napkin, cut the ears out, leaving sufficient base
around them to allow them to stand up; cut the checks, etc., into pieces two inches square, and pare off any rough cuticles there may be about them. Rub each piece of calf's head with lemon juice ; place the whole, including the tongue, in a large stewpan, with carrot, onion, celery, parsley roots, sweet basil, a garnished fagot of parsley and four cloves, and two blades of mace ; moisten with half bottle of sherry' or Madeira, and two ladlesful of good white stock, and set the whole to braize gently on a moderate lire for two hours. When the pieces of calf's head are done, drain them upon a napkin, and dish them up in a close circle round the tongue, which has been trimmed, glazed, and placed in the center of dish. Then cut the brains into scollops, and place them in the flanks, and at each end place the ears, trimmed and curled; pour some parsley and butter over the remove, and send to table.
BRAIZED OX TONGUE.
Scald a fresh ox tongue in boiling water upon the fire for ten minutes ; then immerse into cold water, remove root and superfluous fat, Then place the tongue in a stewpan with a carrot, an onion, one head of celery, a garnished fagot, four cloves, and a blade of mace ; add a glass of brandy and enough good stock to cover the whole, and set it to braize gently for two hours and a half upon a slow fire. When the tongue is done, take it out of the braize, trim and put into a stewpan with its own liquor, which ■ has been divested of all the grease, strained through a sieve, and boiled down to half its quantitj'.
About half hour before sending to the table, set the tongue on a slow fire to simmer until warmed through ; roll it in its glaze, dish it up with cherry sauce under it, and send to table; garnish around with a border of potato quenelles.
STEWED OX TAIL.
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Stewed Sweetbread with Champignon