Take a slice from the lower part of the leg, or from
the shoulder, where considerable lean meat is found.
Wipe it and remove the tough membranes, skin~ and
bones, and put them in the soup kettle. Cut the lean
meat into pieces for serving, and pound them until the
fiber is all broken. Lap one piece over another, put
the small bits all together, and pound and press them
into the shape you wish. In this way you can use
every little scrap of meat, and have the cutlets of
uniform shape and tenderness. Season well with salt
and pepper, roll in fine bread-crumbs, dip in beaten
egg or flour batter, and then in crumbs again. Brown
the cutlets in hot salt pork fat. Put the cutlets in a
stew-pan, add two tablespoons of flour to the fat left in
the pan, and, \vhen well mixed, pour on gradually one
pint of hot water, or the water in which the bones and
trimmings have been simmering. Add half a cup of
ketchup✪ Veal Cutlets, and pour the gravy over the cutlets. Let
them simmer half an hour, or until perfectly tender.
Remove them to a platter, skim off the fat from the
Meats. 137
gravy, add more hot water if it be too thick, season to
taste, and strain it over the cutlets. They should be
tender enough to cut with a spoon. Garnish with
lemon and parsley.
This method of cooking veal cutlet will be found a
great improvement over the common fried veal. Por-
tions that are too tough for frying will be rendered as
tender as chicken.
The cutlets may be dipped in flour instead of egg
and crumbs, but will not hold together as well.
Calf's Heart, Liver, and Tongue.
Clean and put the heart and tongue in cold water,
bring to a boil quickly, and skim. Add salt; when
nearly done put in the liver, first scalding it. When
the meat is tender remove it, and season the liquor to
taste. Thicken it with flour wet in cold water, or
cooked in hot butter. Add half as much strained
tomato as liquor. Put the liver in the center of the
platter, with alternate slices of the heart and tongue
round the edge. Pour the tomato sauce over the
whole. Chop fine all that is left over, and warm it in
the tomato sauce, and serve it on toast.
Spiced Tongue or Calf's Heart.
Boil a fresh tongue until the skin will peel. Trim
off the roots, and rub the tongue all over with a mix-
ture of one teaspoon of allspice, half a teaspoon each
of pepper and ginger, then dredge with flour. Fry
one minced onion in two tablespoons of butter, then
brown the tongue all over. Put it in stew-pan, add flour
to the butter left in the pan, and about a pint of water,
or enough to make a thin gravy. Pour it over the
138 Home Science Cook Book.
tongue, add half a cup of raisins and half a cup of
vinegar✪ Spiced Tongue or Calf's Heart. Stew until tender and serve with the gravy.
Prepare a calf's heart in the same way, stuffing the
cavity with raisins rolled in the spice.
Calf's Brains.
Soak in cold water for an hour, changing it twice
and adding some vinegar and salt to the last water.
Then tie in cheese-cloth and put in boiling water with
seasoning, and cook for twenty minutes. Drain and
blanch in cold water.
Then, like sweatbreads, they may be prepared in
many ways, breaded and fried, or served with a white,
brown, or tomato sauce, or added to croquettes, etc.
Sweetbreads.
Soak in cold water half an hour, parboil fifteen min-
utes in water with a little salt and lemon juice in it,
then put in cold water.
Page 59 · 2 recipe records on this page
Presented as published in 1902. 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
Take a slice from the lower part of the leg, or from the shoulder, where considerable lean meat is found. Wipe it and remove the tough membranes, skin and bones, and put them in the soup kettle. Cut the lean meat into pieces for serving, and pound them until the fiber is all broken. Lap one piece over another, put the small bits all together, and pound and press them into the shape you wish. In this way you can use every little scrap of meat, and have the cutlets of uniform shape and tenderness. Season well with salt and pepper, roll in fine bread-crumbs, dip in beaten egg or flour batter, and then in crumbs again. Brown the cutlets in hot salt pork fat. Put the cutlets in a stew-pan, add two tablespoons of flour to the fat left in the pan, and, when well mixed, pour on gradually one pint of hot water, or the water in which the bones and trimmings have been simmering. Add half a cup of ketchup, and pour the gravy over the cutlets. Let them simmer half an hour, or until perfectly tender. Remove them to a platter, skim off the fat from the
Meats. 137
gravy, add more hot water if it be too thick, season to taste, and strain it over the cutlets. They should be tender enough to cut with a spoon. Garnish with lemon and parsley.
This method of cooking veal cutlet will be found a great improvement over the common fried veal. Portions that are too tough for frying will be rendered as tender as chicken.
The cutlets may be dipped in flour instead of egg and crumbs, but will not hold together as well.
Calf's Heart, Liver, and Tongue.
Clean and put the heart and tongue in cold water, bring to a boil quickly, and skim. Add salt; when nearly done put in the liver, first scalding it. When the meat is tender remove it, and season the liquor to taste. Thicken it with flour wet in cold water, or cooked in hot butter. Add half as much strained tomato as liquor. Put the liver in the center of the platter, with alternate slices of the heart and tongue round the edge. Pour the tomato sauce over the whole. Chop fine all that is left over, and warm it in the tomato sauce, and serve it on toast.
Spiced Tongue or Calf's Heart.
Boil a fresh tongue until the skin will peel. Trim off the roots, and rub the tongue all over with a mixture of one teaspoon of allspice, half a teaspoon each of pepper and ginger, then dredge with flour. Fry one minced onion in two tablespoons of butter, then brown the tongue all over. Put it in stew-pan, add flour to the butter left in the pan, and about a pint of water, or enough to make a thin gravy. Pour it over the
138 Home Science Cook Book.
tongue, add half a cup of raisins and half a cup of vinegar. Stew until tender and serve with the gravy. Prepare a calf's heart in the same way, stuffing the cavity with raisins rolled in the spice.
Calf's Brains.
Soak in cold water for an hour, changing it twice and adding some vinegar and salt to the last water. Then tie in cheese-cloth and put in boiling water with seasoning, and cook for twenty minutes. Drain and blanch in cold water.
Then, like sweatbreads, they may be prepared in many ways, breaded and fried, or served with a white, brown, or tomato sauce, or added to croquettes, etc.
Sweetbreads.
Soak in cold water half an hour, parboil fifteen minutes in water with a little salt and lemon juice in it, then put in cold water.
Records on this page
Veal CutletsSpiced Tongue or Calf's Heart