in pieces the sme of a large oyster, but not jatting ap the tongaey
throw it back into the broth with the brains. Beat up the yolks
of two eggs, dip the meat in the egg, and then cover with
oraoker dost which yon haye seasoned with pepper, salt, and a
little grated nutmeg (very little), and hj a nice brown in hoi
drippings or half batter and half lard ; when the meat has been
browned on one side and tamed, prepare the brains as fbllows :
take them firom the cloth, have ready two hard boiled eggs, chop
them very fine, mash the brains in a bowl with a silver or
wooden spoon, stir in the egg, beating it well together, season
with pepper, salt and a little grated natmeg ; now take oat the
tongue✪ Calf's Head Fried, take off the skin, lay it on a small oyal dish, dress the
brains around it ; by this time the meat will be done ; serve it
on a hot dish, and send all in together.
CalTs Lirer.
Wash the liver before you slice it, and wipe it dry; then cui
It in slices half an inch thick, season them with pepper and salt,
and dust them with flour ; melt in a frying-pan a little good
drippings or very nice lard, when hot lay in the slices, and fry
very slowly until quite brown on both sides, take out the liv«r
and laj the slices side by side on a hot dish ; dust some flour
into the firying-pan, shake it about until well mixed with the
grease, add a little hot water, boil up and pour over the liver.
* Baked Ham and YeaL
Chop finely two pounds of lean veal, the same of ham, keep>
ing them separate, season the veal only with pepper and salt to
your taste, then add half a saltspoon of grated nutmeg, the
same of lemon-peel grated, a teaspoonful of chopped paisloyi
the same of sweet marjoram^ melt a piece of butter the size of
in egg, pour over and stir all thoroughly together; butter a
large bowl, put in the bottom a layer of the veal, pressed closely^
then a layer of ham, each about half an inch in thickness, then
veal again, and ham, and so on until you have the bowl foil}
cover closely, and bake an hour and a quarter ; when cold turn
t»8 COOKERY FROM EXBERIENCE.
oat and oat thin slioes ; this is very nioe as a relish for tea oi
for hmoheon.
Anothftr Way.
Three pounds of veal, and two of lean fresh pork ehopped
finely, ten oraokers rolled fine and sifted, a tablespoonfrd of
ehopped parsley, the same of thyme dried and rubbed or
ehopped when freshly gathered, and the same of summer savory ;
melt three ounces of butter and pour oyer, mix all weU together/
tdd salt and pepper to your taste, and a small onion chopped ;
beat six eggs, stir them through, and bake slowly an hour and
a half; when eold, cut in thin slices, garnish with parsley, and
use for lunch or tea. Bake in a large bowl, packed as closely
as possible.
* Bewitched VeaL
Three pounds of uncooked yeal minced very fine, a quarter
of a pound of salt pork or cold boiled ham ditto ; roll very fine
crackers to make a small teacupM, beat up three eggs and mix
with the crackers, stir these all together, and add three teaspoons
of salt, two of black pepper and one of sweet marjoram dried
and rubbed fine ; knead this all well together, butter large-siied
bowls, press it down very tight in them, cover closely and bake,
if in two, an hour and a half; to be cut in thin slices when
eold. This is a very nice relish for tea or for picnics ; to be
eaten with walnut or tomato catsup or Worcestershire sauce.
* Curry of Tripe.
Put in a stew-pan two ounces of batter, cut into it two large
onions, and stir over the fire until brown, add to it a pint of
broth, made from any bones you may have ; mix to a smooth
paste two tablespoonsful of curry powder, and stir it in the
broth ; have ready boiled two pounds of tiipe, cut it in smaD
pieces, stir it in the broth, and simmer slowly for an hour ;''if
not thick enough add a little browned floor, give a boil up and
serve with boiled rice.
Page 32 · 2 recipe records 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
in pieces the size of a large oyster, but not cutting up the tongue, throw it back into the broth with the brains. Beat up the yolks of two eggs, dip the meat in the egg, and then cover with cracker dust which yon haye seasoned with pepper, salt, and a little grated nutmeg (very little), and hfry a nice brownin hoi drippings or half batter and half lard ; when the meat has been browned on one side and tamed, prepare the brains as follows: take them firom the cloth, have ready two hard boiled eggs, chop them very fine, mash the brains in a bowl with a silver or wooden spoon, stir in the egg, beating it well together, season with pepper, salt and a little grated nutmeg ; now take oat the tongue, take off the skin, lay it on a small oval dish, dress the brains around it ; by this time the meat will be done ; serve it on a hot dish, and send all in together.
CalTs Lirer.
Wash the liver before you slice it, and wipe it dry; then cui it in slices half an inch thick, season them with pepper and salt, and dust them with flour ; melt in a frying-pan a little good drippings or very nice lard, when hot lay in the slices, and fry very slowly until quite brown on both sides, take out the liv«r and laj the slices side by side on a hot dish ; dust some flour into the frying-pan, shake it about until well mixed with the grease, add a little hot water, boil up and pour over the liver.
* Baked Ham and YeaL
Chop finely two pounds of lean veal, the same of ham, keep> ing them separate, season the veal only with pepper and salt to your taste, then add half a saltspoon of grated nutmeg, the same of lemon-peel grated, a teaspoonful of chopped parsley, the same of sweet marjoram, melt a piece of butter the size of in egg, pour over and stir all thoroughly together; butter a large bowl, put in the bottom a layer of the veal, pressed closely^ then a layer of ham, each about half an inch in thickness, then veal again, and ham, and so on until you have the bowl foil} cover closely, and bake an hour and a quarter ; when cold turn
out and cut thin slioes ; this is very nioe as a relish for tea oi
for hmoheon.
Another Way.
Three pounds of veal, and two of lean fresh pork chopped
finely, ten crackers rolled fine and sifted, a tablespoonfrd of
chopped parsley, the same of thyme dried and rubbed or
ehopped when freshly gathered, and the same of summer savory ;
melt three ounces of butter and pour over, mix all weU together/
tdd salt and pepper to your taste, and a small onion chopped ;
beat six eggs, stir them through, and bake slowly an hour and
a half; when cold, cut in thin slices, garnish with parsley, and
use for lunch or tea. Bake in a large bowl, packed as closely
as possible.
* Bewitched VeaL
Three pounds of uncooked veal minced very fine, a quarter
of a pound of salt pork or cold boiled ham ditto ; roll very fine
crackers to make a small teacupful, beat up three eggs and mix
with the crackers, stir these all together, and add three teaspoons
of salt, two of black pepper and one of sweet marjoram dried
and rubbed fine ; knead this all well together, butter large-siied
bowls, press it down very tight in them, cover closely and bake,
if in two, an hour and a half; to be cut in thin slices when
cold. This is a very nice relish for tea or for picnics ; to be
eaten with walnut or tomato catsup or Worcestershire sauce.
* Curry of Tripe. Put in a stew-pan two ounces of butter, cut into it two large onions, and stir over the fire until brown, add to it a pint of broth, made from any bones you may have ; mix to a smooth paste two tablespoonsful of curry powder, and stir it in the broth ; have ready boiled two pounds of tripe, cut it in smaD pieces, stir it in the broth, and simmer slowly for an hour ;''if not thick enough add a little browned flour, give a boil up and serve with boiled rice.
Records on this page
Baked Ham and VealCalf's Head Fried