Choose a plump tongue with a smooth skin, which
denotes the age of the animal. If it has been salted and
dried, soak it for twenty hours before boiling, using plenty
of water ; but if it is fresh from the brine, it will need to
be soaked only three or four hours. Put the tongue
into cold water, and let it gradually warm for one hour,
then let it cook slowly for two hours. Plunge it into cold
water, when done, to remove the skin. If the tongue is
perfectly fresh, put it on to cook in boiling hot water,
)
MEATS. 157
salting the water slightly ; and cook until tender. Serve
by slicing across the tongue. Sandwiches made of tongue
are held in high esteem.
TRIPE.
Tripe is the large stomach of a ruminating animal and
is nutritious and easily digested.
TO PREPARE TRIPE FOR COOKING.
Scald the stomach with boiling water sufficiently to
loosen the inside coating ; if this is properly done, the
coating may be easily scraped off. Wash the tripe well
through several boiling waters ; then put it in cold water,
and let it soak over night. Scrape again until white and
clean. Tripe is usually sold in the city markets already
cleaned.
BOILED TRIPE.
Boil the tripe in equal parts of milk and water for half
an hour, boiling at the same time and in the same water
a couple of onions, which should be put in the water at
least half an hour before the tripe is put in to boil.
Skim out the onions when perfectly tender, and make
them into a sauce to pour over the tripe. The sauce is
made as follows :
ONION SAUCE FOR TRIPE.
Drain the cooked onions well and chop them very
fine ; then place them in half a pint of hot milk, and
season with butter, salt and pepper.
158 THE PA TTERN COOK-BOOK.
VEAL.
Very young veal may be known by its small and tender
bones, the flesh having a bluish tinge and a soft, flabby
appearance. When from two to three months old the flesh
is firm and has a pinkish tinge, and the bones are hard.
It is then in its prime. At best veal is an indigestible
meat and contains little nutriment. It has very little
flav^or and needs to be well seasoned and thoroughly
cooked to be at all palatable. » Despite the prejudice
which prevails, however, the excellent and attractive
dishes of which veal forms the basis are almost with-
out number.
The lower part of the leg, or knuckle, and all the
gristly portions are used for soup. Cutlets or steaks,
the fillet and the fricandeaM or cushion are cut from the
thickest part of the leg. The Join is used for chops or
roasts, the breast for roasts and the neck for stews or for
soup. The head is also used for soup, the heart for
stewing and pickling, and the liver in many ways.
ROAST VEAL.
Wipe the meat, dredge with salt, pepper and flour, and
place it in a pan, pouring a little w^ater in the bottom of
the pan. Roast from twenty to thirty minutes for every
pound of veal. Baste every twenty minutes with half a
pint of warm water into which has been melted a tea-
spoonful of butt✪ Roast Vealer, using the liquid in the bottom of the
pan for basting as soon as there is sufficient. Make a
gravy the same as for any roast, using the liquid in the pan.
STUFFED BREAST OF VEAL.
Make an incision between the ribs and the meat to
MEATS. 159 ✪ Stuffed Breast of Veal
Page 66 · 2 recipe records on this page
Presented as published in 1890. 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
Choose a plump tongue with a smooth skin, which denotes the age of the animal. If it has been salted and dried, soak it for twenty hours before boiling, using plenty of water ; but if it is fresh from the brine, it will need to be soaked only three or four hours. Put the tongue into cold water, and let it gradually warm for one hour, then let it cook slowly for two hours. Plunge it into cold water, when done, to remove the skin. If the tongue is perfectly fresh, put it on to cook in boiling hot water,
)
salting the water slightly ; and cook until tender. Serve by slicing across the tongue. Sandwiches made of tongue are held in high esteem.
TRIPE.
Tripe is the large stomach of a ruminating animal and is nutritious and easily digested.
TO PREPARE TRIPE FOR COOKING.
Scald the stomach with boiling water sufficiently to loosen the inside coating ; if this is properly done, the coating may be easily scraped off. Wash the tripe well through several boiling waters ; then put it in cold water, and let it soak over night. Scrape again until white and clean. Tripe is usually sold in the city markets already cleaned.
BOILED TRIPE.
Boil the tripe in equal parts of milk and water for half an hour, boiling at the same time and in the same water a couple of onions, which should be put in the water at least half an hour before the tripe is put in to boil. Skim out the onions when perfectly tender, and make them into a sauce to pour over the tripe. The sauce is made as follows :
ONION SAUCE FOR TRIPE.
Drain the cooked onions well and chop them very fine ; then place them in half a pint of hot milk, and season with butter, salt and pepper.
VEAL.
Very young veal may be known by its small and tender bones, the flesh having a bluish tinge and a soft, flabby appearance. When from two to three months old the flesh is firm and has a pinkish tinge, and the bones are hard. It is then in its prime. At best veal is an indigestible meat and contains little nutriment. It has very little flavor and needs to be well seasoned and thoroughly cooked to be at all palatable. » Despite the prejudice which prevails, however, the excellent and attractive dishes of which veal forms the basis are almost without number.
The lower part of the leg, or knuckle, and all the gristly portions are used for soup. Cutlets or steaks, the fillet and the fricandeaM or cushion are cut from the thickest part of the leg. The Join is used for chops or roasts, the breast for roasts and the neck for stews or for soup. The head is also used for soup, the heart for stewing and pickling, and the liver in many ways.
ROAST VEAL.
Wipe the meat, dredge with salt, pepper and flour, and place it in a pan, pouring a little water in the bottom of the pan. Roast from twenty to thirty minutes for every pound of veal. Baste every twenty minutes with half a pint of warm water into which has been melted a teaspoonful of butter, using the liquid in the bottom of the pan for basting as soon as there is sufficient. Make a gravy the same as for any roast, using the liquid in the pan.
STUFFED BREAST OF VEAL.
Make an incision between the ribs and the meat to
Records on this page
Roast VealStuffed Breast of Veal