Soak the head in chilled water in which there is some salt for nearly 2 hours; cut out the tongue and brains, then cut away the splinter bones and anything discolored, and thoroughly clean it; with a sharp knife bone the head. (This is easily done, beginning at the thin side, raising the meat from the bones). Spread the meat out and season it with salt and pepper. Boil the milk; pour over bread and soak it. Melt butter, add parsley and thyme finely chopped, nutmeg, seasoning and bread. Stir to a hot paste over the Rre; take off and beat in the yolk. Spread this panada thick over the head and lay on strips of bacon and mushrooms; roll up and tie tightly in a pudding cloth. Put the bones into a pan with 3 quarts of cold water and 1 dessertspoon of salt; bring to the boil; skim thoroughly. Boil the rolled head in this for XYi to 2 hours. Take off the cloth, dish, and coat over with a pint of sauce, in which place 1 tablespoon Rnely chopped parsley. The tongue can also be boiled in the stock, skimmed and used as a garnish. The brains skin carefully, after soak- ing in warm salt water, tie them in a bit of muslin and boil 10 minutes in the stock. When cold slice into )/2-inch pieces, dip them in egg and crumbs and fry in hot fat. Place around dish. (There will be excellent stock for Mock Turtle Soup.) White Sauce for Calfs Head, One pint of milk; in it 1 piece of carrot, 1 piece of turnip, 1 small onion (left whole) , parsley, thyme, bayleaf and 6 pep- 78 PORTLAND WOMAN'S EXCHANGE COOK BOOK percorns. Simmer very slowly, without curdling, for 15 min- utes. Blend together in a saucepan 1 dessertspoon of flour and 1 of butter. Strain and add to the milk stock by degrees. Stir to the boil and cook 5 minutes. Old English Recipe, Calf's Liver and Bacon. Cut the liver into slices j/2-inch thick; lay them in boiling water for a few minutes; then dry them and cover them with flour, pepper and salt. Lay thin slices of bacon in a hot frying pan; when done remove them from the pan and put the liver in the same pan. Cook until thoroughly done; then remove the liver, and to the fat add a tablespoon of flour✪ Calf's Liver and Bacon. When brown, add slowly enough water to make a thick sauce. Pour this sauce over the liver and place the slices of bacon around it. C C B. Mock Birds. Take thin veal steak cut in slices 3 by 5 inches. Put in center of each a little chopped boiled ham, a small lump of butter, salt and pepper, chopped parsley and a little chopped onion. Make little rolls of th^ and tie, or pin with toothpick. Brown them well in hot butter, add a little soup stock and flour and boil. Add 1 cup of sour cream shortly before serving✪ Mock Birds. ]essie Duncan. Veal Chops in Casserole. Trim 8 veal chops into uniform shape; season with white pepper and salt, and dredge with flour. Fry 4 slices of salt pork in frying pan; remove the pork and brown the chops in the fat. Place the chops in a casserole dish. Add to the fat left in the pan 1 large tablespoon butter. In this fry 1 tablespoon chopped onion until clear; then add 4 even table- spoons flour; stir until smooth. Add 3 cups consomme, the juice from 1 can of French mushrooms, 2 tablespoons cooking madeira, 1 tablespoon lemon juice, and season with paprika and cayenne. Strain sauce if necessary; pour over the chops; add 1 dozen small carrot balls, 1 can French mushrooms, and MEATS 79 1 dozen button onions, and cook slowly 1 hour. Add 1 table- spoon finely chopped parsley before serving✪ Veal Chops in Casserole. Mrs, Ernest Tucker. Veal Croquettes. lJ/2 cups chopped cold veal. Yi cup cream. 1 cup milk. 2 tablespoons butter. 2 tablespoons flour. A little tabasco, lemon juice, salt, pepper and onion juice✪ Veal Croquettes to taste. Roll in egg and cracker crumbs, fry like doughnuts and put on brown paper to drain. Make a sauce of browned flour and butter, thinned with stock, and pour over. Mrs, S, M. Mears, Veal Cutlets. ✪ Veal Cutlets

AI-modernized reading of the original text

A modernized reading is not available for this page yet. You are seeing the original text.

Soak the head in chilled water in which there is some salt for nearly 2 hours; cut out the tongue and brains, then cut away the splinter bones and anything discolored, and thoroughly clean it; with a sharp knife bone the head. (This is easily done, beginning at the thin side, raising the meat from the bones). Spread the meat out and season it with salt and pepper. Boil the milk; pour over bread and soak it. Melt butter, add parsley and thyme finely chopped, nutmeg, seasoning and bread. Stir to a hot paste over the Rre; take off and beat in the yolk. Spread this panada thick over the head and lay on strips of bacon and mushrooms; roll up and tie tightly in a pudding cloth. Put the bones into a pan with 3 quarts of cold water and 1 dessertspoon of salt; bring to the boil; skim thoroughly. Boil the rolled head in this for XYi to 2 hours. Take off the cloth, dish, and coat over with a pint of sauce, in which place 1 tablespoon Rnely chopped parsley. The tongue can also be boiled in the stock, skimmed and used as a garnish. The brains skin carefully, after soak- ing in warm salt water, tie them in a bit of muslin and boil 10 minutes in the stock. When cold slice into )/2-inch pieces, dip them in egg and crumbs and fry in hot fat. Place around dish. (There will be excellent stock for Mock Turtle Soup.) White Sauce for Calfs Head, One pint of milk; in it 1 piece of carrot, 1 piece of turnip, 1 small onion (left whole) , parsley, thyme, bayleaf and 6 pep- 78 PORTLAND WOMAN'S EXCHANGE COOK BOOK percorns. Simmer very slowly, without curdling, for 15 min- utes. Blend together in a saucepan 1 dessertspoon of flour and 1 of butter. Strain and add to the milk stock by degrees. Stir to the boil and cook 5 minutes. Old English Recipe, Calf's Liver and Bacon. Cut the liver into slices j/2-inch thick; lay them in boiling water for a few minutes; then dry them and cover them with flour, pepper and salt. Lay thin slices of bacon in a hot frying pan; when done remove them from the pan and put the liver in the same pan. Cook until thoroughly done; then remove the liver, and to the fat add a tablespoon of flour. When brown, add slowly enough water to make a thick sauce. Pour this sauce over the liver and place the slices of bacon around it. C C B. Mock Birds. Take thin veal steak cut in slices 3 by 5 inches. Put in center of each a little chopped boiled ham, a small lump of butter, salt and pepper, chopped parsley and a little chopped onion. Make little rolls of th^ and tie, or pin with toothpick. Brown them well in hot butter, add a little soup stock and flour and boil. Add 1 cup of sour cream shortly before serving. ]essie Duncan. Veal Chops in Casserole. Trim 8 veal chops into uniform shape; season with white pepper and salt, and dredge with flour. Fry 4 slices of salt pork in frying pan; remove the pork and brown the chops in the fat. Place the chops in a casserole dish. Add to the fat left in the pan 1 large tablespoon butter. In this fry 1 tablespoon chopped onion until clear; then add 4 even table- spoons flour; stir until smooth. Add 3 cups consomme, the juice from 1 can of French mushrooms, 2 tablespoons cooking madeira, 1 tablespoon lemon juice, and season with paprika and cayenne. Strain sauce if necessary; pour over the chops; add 1 dozen small carrot balls, 1 can French mushrooms, and MEATS 79 1 dozen button onions, and cook slowly 1 hour. Add 1 table- spoon finely chopped parsley before serving. Mrs, Ernest Tucker. Veal Croquettes. lJ/2 cups chopped cold veal. Yi cup cream. 1 cup milk. 2 tablespoons butter. 2 tablespoons flour. A little tabasco, lemon juice, salt, pepper and onion juice to taste. Roll in egg and cracker crumbs, fry like doughnuts and put on brown paper to drain. Make a sauce of browned flour and butter, thinned with stock, and pour over. Mrs, S, M. Mears, Veal Cutlets.

The Portland Woman's Exchange Cook Book