Baked Ham and Veal
From The economical cook book, 1905
Serves 4
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 31. The excerpt below is the record exactly as published.
a pieoe of butter the size of an egg mixed to a paste with a tablespoonfU of flour, a bunch of parsley chopped, and a large oofFee-eup of oream ; boil three minutes and serve. * Sweetbreads Broiled. Wash them and blanch for five minutes in boiling water, lay them between the wires of an oyster-broiler, over a bright fire ; turn them very often until a light brown, brush over them a ittle melted butter whenever you turn them;' season them f hen done with black pepper, salt, and a small pieoe of butter c each sweetbread, and serve on a hot dish. * Knuckle of Teal Bagout Out the meat all off the knuckle, slice it half an inch thick, pepper, salt and flour them, fry them a light brown in nice drip- pings ; crack the bone and break it into several pieces, and put It with the trimmings into a stew-pan, with an onion, a head of oelery, a bunch of parsley and thyme, and two blades of maoe; pour cold water on them to cover, cover the pot closely and stew gently for two hours ; then strain it, rub a pieoe of butter the sise of an egg to a paste with a tablespoon of browned floury stir it in, with a tablespoon of tomato catsup, a glass of wine and the juioe of a lemon ; lay in the meat, give all a boil up and serve. •Calf's Head Fried. Prepare the head and brains as for scallop, put the head only in a pot of boiling water with a tablespoonful of salt ; when the head has been boiling an hour and a half, put the brains in tied up in a cloth ; continue to boil for another half hour, then take out the head, leaving the brains remaining in the broth, which eontinue to simmer ; take the meat from the bones, and eut b KEATS. a in pieces the sme of a large oyster, but not jatting ap the tongaey throw it back into the broth with the brains. Beat up the yolks of two eggs, dip the meat in the egg, and then cover with oraoker dost which yon haye seasoned with pepper, salt, and a little grated nutmeg (very little), and hj a nice brown in hoi drippings or half batter and half lard ; when the meat has been browned on one side and tamed, prepare the brains as fbllows : take them firom the cloth, have ready two hard boiled eggs, chop them very fine, mash the brains in a bowl with a silver or wooden spoon, stir in the egg, beating it well together, season with pepper, salt and a little grated natmeg ; now take oat the tongue, take off the skin, lay it on a small oyal dish, dress the brains around it ; by this time the meat will be done ; serve it on a hot dish, and send all in together. CalTs Lirer. Wash the liver before you slice it, and wipe it dry; then cui It in slices half an inch thick, season them with pepper and salt, and dust them with flour ; melt in a frying-pan a little good drippings or very nice lard, when hot lay in the slices, and fry very slowly until quite brown on both sides, take out the liv«r and laj the slices side by side on a hot dish ; dust some flour into the firying-pan, shake it about until well mixed with the grease, add a little hot water, boil up and pour over the liver. * Baked Ham and YeaL Chop finely two pounds of lean veal, the same of ham, keep> ing them separate, season the veal only with pepper and salt to your taste, then add half a saltspoon of grated nutmeg, the same of lemon-peel grated, a teaspoonful of chopped paisloyi the same of sweet marjoram
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Cook this with the app: pantry check, scaling, and the assistant.