FoodNetArchive

The table

1889

Page 187 · 5 recipe records on this page

Presented as published in 1889. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
634. Tendron of Veal with Sorrel. — The same as for No. 633, sub- stituting one pint of cooked, hot sorrel (No. 974) on the dish, for the other garnishing. 635. Tendron of Veal a la Morlaisienne. — The same as for No. 633, substituting six small stuffed cabbages (No. 919) for the other garnishing. 636. Tendron of Veal a la Chipolata.— The same as for No. 633, pour- ing one pint of hot chipolata (No. 232) on the dish, and placing the tendron on top. 637. CalPs Head, plain. — Plunge a fine, fresh, white calf's head into hot water for one minute, lift it up, sharply rub it all over with a coarse towel, so as to remove all the remaining hairs. Carefully cut the flesh, starting from the centre of the head, right down to the nostrils. Then, with a very keen knife, bone it from the top to the base on both sides. Place in a saucepan two tablespoonfuls of flour, one gill of vinegar, one medium- sized, well-cleaned, sliced carrot, one sound peeled onion, eighteen whole peppers, and two pinches of salt. Pour in very gradually two quarts of cold water — briskly stirring meanwhile until all added. Cut up half of the head into six equal pieces; add them to the broth, as also the other whole half. Let all cook together on a moderate fire for one hour and a half. Lift up the pieces and half the head, place the six pieces on a dry napkin. Have ready a hot dish with a folded napkin over it, neatly dress the six pieces on it, decorate with parsley-greens, and serve with any desired sauce. Place the remaining whole half in a stone jar, strain the broth over it, and keep in a cool place for any purpose required. For calf's brains, see No. 557. 638. Calf's Head a la Cavoiir. — Take half a boiled calf's head as for No. 637. Before serving pour a gill of hot tomato sauce (No. 205) over it, and surround it with twenty-four stoned and blanched olives, arranged in clusters, and six sippets of fried bread✪ Calf's Head a la Cavoiir (No. 133). 639. Calf's Head a la Poillette.— The same as for No. 637, pouring half MUTTON— LAMB. 247 a pint of hot poulette sauce (No. 598) over it, and sprinkling it with half a tablespoonful of parsley✪ Calf's Head a la Poillette. 040. Calf's Head a la Vinaigrette. — The same as for No. 637, laying a folded napkin on the dish, and arranging thereon the half of the head. Serve with parsley-leaves around the dish, and one pint of vinaigrette✪ Calf's Head a la Vinaigrette (No. 201), separately. 641. Calf's Head en Tortue. — Prepare and cut into six equal pieces, as for No. 637, half a calf's head. Place them on a hot dish, pour over it half a pint of hot tortue garnishing (No. 239), decorate with three pieces of heart-shaped, fried croutons (No. 133), a little fried parsley✪ Calf's Head en Tortue, and send to the table very hot. A pinch of salt represents 205 grains, or a tablespoonful. Half a pinch of pepper represents 38 grains, or a teaspoonful. A third of a pinch of nutmeg represents 13 grains, or half a teaspoonful. MUTTON— LAMB. 642. Mutton Chops a la Proven^ale.— Flatten and pare neatly six fine, thick mutton chops, season them with a pinch of salt and half a pinch of pepper, oil them, slightly with sweet oil, and then either broil or cook them in a sautoire for two minutes on one side✪ Mutton Chops a la Provençale only, and lay them aside to get cold. The chops shoukLalways be cooked for two minutes as above men- tioned, after the garnishing has been prepared.