The international cook book

Add bread cnmibs, salt, pepper, onion juice, and eggs to meat. Mix thoroughly. RoU into small balls one inch in diameter. Roll in flour. Bring three quarts soup stock to boiling point. Add meat balls. Simmer slowly fifteen minutes. !Mix four table- spoons flour with cold water to smooth paste. Thicken stock with this. Cook five minutes. Add six slices of lemon. Serv'e hot. Scalloped Sweetbreads Remove tubes and membranes from four pairs of sweetbreads and soak in cold water for one hour. Drain and put into boiling salted water to which two tablespoons vinegar have been added. Cook slowly twenty minutes. Plunge into cold water to harden b 2SCr?S5 231 :aaBce. Oner Tr..ii AubEi UUSMIS IB OOHl w^UCk SOk 0 to trindi two tdAspooB ■>ryT— ^ — ;rv b* i."*'. j2"* ^^ - Li t : . ■ • 13 J ""^l T*l j£ - . \^.^ : _ 232 THE INTERNATIONAL COOK BOOK Sauteed Sweetbreads Take four pairs of sweetbreads and remove tubes and mem- branes. Allow to soak in cold water for one hour, then put into boiling water to which two tablespoons vinegar have been added. Cook slowly twenty minutes. Plunge into cold water to harden. Roll in beaten egg and criunbs and fry in skillet until brown. Garnish with parsley. Calfs Heart Wash a calf's heart, remove veins, arteries, and clotted blood. Fill with bread dressing. Season with salt and pepper, roll in flour. Brown in hot fat. Place in a small deep baking pan, half cover it with boiling water, cover, and bake slowly two hours in moderate oven (350° F.). Baste frequently. It may be necessary to add more water. Remove heart from pan, and thicken the gravy with flour mixed with a small quantity of cold water. Season with salt and pepper, and pour around the heart before serving. Garnish with parsley. Calfs Liver, No. 1 Cut liver in slices one-half inch thick, and cover with boiling water. Let stand five minutes and wipe dry. Rub with bacon or other fat and broil under medium flame. Serve with crisp bacon. Calfs Liver, No. 2 Cut liver in slices one-half inch thick. Roll in flour and saut6 in bacon fat. Season with salt and pepper. Calfs Liver, No. 3 Cut liver in one-half inch slices. Dip in egg and bread crumbs and fry in deep fat. Season with salt and pepper. Calfs Liver, No. 4 Cut liver into thin slices. Prepare a bread-crumb dressing. Place two tablespoons dressing on each slice. Roll and skewer, Lobsier cJalad and C7opovei RECIPES 233 or tie. Put into greased pan. Bake slowly in a moderate oven (350° F.) for forty-five minutes. Add enough w^ter to prevent scorching. Broiled Tripe Fresh honeycomb tripe is best for broiling. Cook in boiling water ten minutes. Drain. Wipe tripe as dry as possible, dip in fine cracker dust and melted shortening, draining ofif all fat that is possible. Again dip in cracker dust. Place on a greased broiler and broil ten minutes under mediimi flame. Place on a hot platter, honeycomb side up, spread with butter, and season with salt and pepper. Garnish with parsley and lemon. If fresh tripe cannot be obtained, pickled tripe may be used. Soak pickled tripe in cold water one hour before using. Sauteed Tripe