Wash three good-sized calves' brains, remove the skins, and then wash again. Drain thoroughly. Put them in a saucepan and cover with fresh Vater, three small pinches of salt, half a cup of vinegar, one carrot sliced, a dozen whole peppers, sprig of thyme, and one bay leaf✪ Calf's Brains a la Vinaigrette. Cook for ten minutes. Drain thoroughly. Cut each brain in half. Serve hot on a folded napkin 136 KIRMESS COOK BOOK. on a dish, with shavings of fresh horseradish, and vinai- grette sauce in a sauce-boat. Garnish with parsley. FILLET OF BEEF WITH MUSHROOM SAUCE. Mrs. T. K. Egbert, New York. Buy the short fillet under the rump, using two if necessary. Wipe, remove the fat and veins and ten- dons in the middle, and have* it well larded with thin strips of pork. All this can be done by the butcher. Then rub the fillet well with salt and pepper. Put two slices of fat pork in baking pan with one slice of onion and a bit of bay leaf✪ Fillet of Beef with Mushroom Sauce. Place the meat in the pan and bake in a hot oven for thirty minutes. Baste often, and serve with mushroom sauce poured round the meat. ENGLISH MUTTON CHOPS EN CASSEROLE. Table Talk. Take half a dozen loin chops which are almost two inches thick. Heat a frying pan smoking hot, lay in two or three chops at a time, and sear and brown as quickly as possible. As the chops are quite fat, pour off any extra amount which oils in the pan. Arrange in a good sized casserole, add a cupful of parboiled potato balls, a half cupful each of diced carrots and white turnips half cooked, a small bouquet of herbs. Pour over a pint of rich brown sauce, made with one-quarter strained tomato, cover closely and cook ENTREES. 137 two hours in a moderate oven. In the meantime peel two dozen button onions; cover with boiling water and let stand for five minutes, then drain Arrange Ihem in a deep spider just large enough to contain them when fitted close together; sprinkle with salt, white pepper and two tablespoonfuls of granulated sugar. Drop 'n -.": one side a tablespoonful of butter✪ English Mutton Chops en Casserole and place v^^ rdii where they will cook very slowly without bum- xUg. Shake gently from time to time and turn, that they may be evenly colored. They should be tender and browned in half an hour. Fifteen minutes before serving add these to the contents of the casserole and finish the cooking, sending the dish to the table without uncovering. MEATS. CHAPTER XI BOAST BEEF. Boston Cooking School Cook Book. The best cuts of beef for roasting are : tip or middle of sirloin, back of rump, or first three ribs. Tip of sir- loin roast is desirable for a small family. Back of rump makes a superior roast for a large family, and is more economical than sirloin. It is especially desirable where a large quantity of dish gravy is liked, for in carving, the meat juices follow the knife. Rib roasts contain more fat than either of the others, and are somewhat cheaper.

AI-modernized reading of the original text

Wash three good-sized calves' brains, remove the skins, and then wash again. Drain thoroughly. Put them in a saucepan and cover with fresh Vater, three small pinches of salt, half a cup of vinegar, one carrot sliced, a dozen whole peppers, sprig of thyme, and one bay leaf. Cook for ten minutes. Drain thoroughly. Cut each brain in half. Serve hot on a folded napkin on a dish, with shavings of fresh horseradish, and vinaigrette sauce in a sauce-boat. Garnish with parsley. FILLET OF BEEF WITH MUSHROOM SAUCE. Mrs. T. K. Egbert, New York. Buy the short fillet under the rump, using two if necessary. Wipe, remove the fat and veins and tendons in the middle, and have it well larded with thin strips of pork. All this can be done by the butcher. Then rub the fillet well with salt and pepper. Put two slices of fat pork in baking pan with one slice of onion and a bit of bay leaf. Place the meat in the pan and bake in a hot oven for thirty minutes. Baste often, and serve with mushroom sauce poured round the meat. ENGLISH MUTTON CHOPS EN CASSEROLE. Table Talk. Take half a dozen loin chops which are almost two inches thick. Heat a frying pan smoking hot, lay in two or three chops at a time, and sear and brown as quickly as possible. As the chops are quite fat, pour off any extra amount which oils in the pan. Arrange in a good sized casserole, add a cupful of parboiled potato balls, a half cupful each of diced carrots and white turnips half cooked, a small bouquet of herbs. Pour over a pint of rich brown sauce, made with one-quarter strained tomato, cover closely and cook two hours in a moderate oven. In the meantime peel two dozen button onions; cover with boiling water and let stand for five minutes, then drain. Arrange them in a deep spider just large enough to contain them when fitted close together; sprinkle with salt, white pepper and two tablespoonfuls of granulated sugar. Drop in one side a tablespoonful of butter and place where they will cook very slowly without browning. Shake gently from time to time and turn, that they may be evenly colored. They should be tender and browned in half an hour. Fifteen minutes before serving add these to the contents of the casserole and finish the cooking, sending the dish to the table without uncovering. one side a tablespoonful of butter and place v^^ rdii where they will cook very slowly without bumxUg. Shake gently from time to time and turn, that they may be evenly colored. They should be tender and browned in half an hour. Fifteen minutes before serving add these to the contents of the casserole and finish the cooking, sending the dish to the table without uncovering. CHAPTER XI BOAST BEEF. Boston Cooking School Cook Book. The best cuts of beef for roasting are : tip or middle of sirloin, back of rump, or first three ribs. Tip of sirloin roast is desirable for a small family. Back of rump makes a superior roast for a large family, and is more economical than sirloin. It is especially desirable where a large quantity of dish gravy is liked, for in carving, the meat juices follow the knife. Rib roasts contain more fat than either of the others, and are somewhat cheaper.

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Calf's Brains a la VinaigretteFillet of Beef with Mushroom SauceEnglish Mutton Chops en Casserole

Kirmess cook book