Harper's cook book encyclopædia

Turnips, Boiled. See Vegetables. .. Dried. .. Mashed. .. Puree of. .. Stewed in Butter. .. .. Stewed in Gravy. .. .. Stuffed. .. Tops. Turnip-tops Salad. See Salads. Turnover Cakes. See Bread. Turret Ice-cream. See Ices. T urtle. — The green turtle is the variety used in making the celebrated turtle soup. This soup is so difficult to prepare properly, and so expensive, that it is seldom made in private houses. It can be bought ready made in all the larger cities. Turtle, Mock, Soup. See Soups. Turtle-soup Force-meat Balls. See Force-meats. Tutti-frutti Ice-cream. See Ices. Vanilla. — Vanilla flavor is used to impart an agreeable odor to creams, ices, custards, coffee, etc. The essence is the form in which it is generally used. The following recipes in which vanilla is used will be found under their respective headings as indicated : Vanilla Custard. See Custards. .. Ice-cream. See Ices. .. Mousse. .. Parfait. .. Pudding. See Puddings. .. Sauce. .. Veal is best when the animal is from two to three months old. The finest calves have the smallest kidneys, and when the veal is good these are well covered with fat. Veal, like all young meat, has a tendency to turn very quickly. It is both unpalatable and most unwholesome when it is at all tainted, and it cannot be recovered, as brown meats sometimes are, by the use of charcoal. If eaten quite fresh it is apt to be a little tough. If there is any danger of the veal becoming tainted, wash it, and put it into boiling water for ten minutes. Plunge it into cold water till cool, wipe it dry, and put it into the coolest place that can be found. Although veal can be obtained all the year round, it is best from May to September. No meat is more generally useful for making soups and gravies than veal. Veal should be thoroughly done. When under-dressed it is unwholesome, and should be avoided. Veal, Choosing of . — The flesh of veal ought to be white, slightly approaching to pink, with the fat firm. It should not be too large or it will be coarse and hard. The vein in the shoulder should be of a bright red, and the kidneys should be covered with fat. If the flesh be clammy and discolored by spots of various hues, the veal is unfit for use. The best cuts of veal are the loin and the fillet. It should always be well seasoned, or cooked with pork or ham. It needs to be cooked thoroughly — at least fifteen minutes a pound should be allowed. Sweetbreads. — Recipes for preparing sweetbreads will be found grouped under Sweetbreads, pages 381, 382, 383. Calf’s Brains, Boiled. — Place in a bowl of cold water two very fresh pairs of calves’ brains ; wash them nicely, and then put them in clean, lukewarm water so as to remove with ease the thin skin which covers them. Rinse again in cold water, and drain them in a colander. Prepare in a saucepan the following court-bouillon : Two quarts of water, half a gill of vinegar, one sliced carrot, two sliced onions, three sprigs of parsley, half a bay-leaf, two cloves, four whole peppers, one teaspoonful of salt. Boil for fifteen minutes, then place the brains in the court-bouillon. Cook them eighteen minutes, not fast ; drain them and put them in the oven to keep warm, covering them with a napkin in order Calf’s Brains, Cutlets of Calf’s Head to keep them white. Serve with hot tomato sauce.