The Ocklye cookery book

Ingredients Half a calf's head. One dessertspoonful of savoury One egg. herbs, chopped fine. Breadcrumbs. Brown sauce. Salt and cayenne. One dessertspoonful of lean A very little grated lemon peel. cooked ham, chopped very fine. Prepare the calf's head as for a galantine; put it into a saucepan with enough cold water to cover it; bring it to the boil, removing the scum as it rises; put in a little salt, and boil it gently for three hours. When done, take it up, remove the tape and cloth, and when it is quite cold cut it into slices about half an inch thick; flour them lightly, and brush them over with the beaten egg ; dip them into the breadcrumbs, seasoned with the salt, lemon peel, herbs, and ham, and fry them in butter. Serve with good brown sauce poured round them. A GALANTINE OF CALF'S HEAD Ingredients Half a calf's head. Brown breadcrumbs. Water and salt. Butter. Brown sauce. Take the brains and tongue from the head and remove the bones carefully with a sharp-pointed knife. Then wash the head and dry it in a clean cloth; roll it up tightly into the shape of a galantine, and bind it round with a piece of tape; fasten it up in a clean cloth and put it into a saucepan, with enough cold water to cover it; bring it to the boil, skim it well and add a little salt ; put the lid on the stewpan and let it boil for three hours; then take it up and remove the cloth and tape ; have ready some warm brown breadcrumbs, mixed well with butter, and put a thick layer all over the head. Put it into a quick oven for twenty minutes, then dish it up, pour a good brown sauce round it, and send it hot to table. The tongue may be boiled at the same time as the head, the brains blanched for ten minutes, and both sent up arranged round the galantine. HASHED CALF'S HEAD Ingredients A pound of cold calf's bead. One pint and a quarter of stock. Two ounces of flour. Lemon juice. Two ounces of butter. Half a wineglass of sherry. One onion. Forcemeat balls. Put an ounce and a half of the butter into a stewpan ; when melted, add the flour, stir round for about ten minutes, till it becomes a brown roux ; stand it off the fire to cool. Chop the onion fine, put it into a small stewpan with the rest of the butter, and stir over the fire till it is a pale brown ; stir it into the roux, add rather more than a pint and a quarter of stock, and stir over the fire till it boils ; add the sherry, a few drops of lemon juice, the slices of calf's head, and the forcemeat balls; let it cook gently for about half an hour, turn out on a hot dish, and serve with sippets of fried bread round it. CHICKEN EN CASSEROLE Ingredients One ounce of butter. One pint of stock. Four or five mushrooms. Glaze. One chicken. One carrot. Two ounces of rice. One onion. One bay leaf. One turnip. Pepper and salt. One pint and a half of water. Put the butter in an earthenware casserole, add the mushrooms cut up in small pieces, let them fry on the stove for a few minutes, then add the chicken cut up in nice pieces, rice, bay leaf, pepper and salt to taste; add the stock, and a small piece of glaze if you have it, and let it all cook gently for an hour in a moderate oven, adding more stock as that in the pan reduces. In the meantime put the bones of the chicken in a stewpan with the sliced carrot, onion, turnip, and water; simmer it gently for two hours, when it should be reduced to half the quantity ; let it cool and then add it to the casserole ; put it away .in a cool place ; when cold it should be set in a jelly. CROQUETTES Ingredients Six onnces of veal or chicken. Pepper and salt. Three-quarters of an ounce of Ham or tongue. butter. Puff pastry. One ounce of flour. One egg. One gill of milk. Vermicelli. Half a gill of thick cream.