Calf's Pluck

Ingredients

• the heart
• a veal forcemeat
• a little bacon
• melted butter
• a glass of port
• the juice of a lemon

Method

1. 1

   Stuff the heart with forcemeat and secure the liver and lights around it.

2. 2

   Roast while basting.

3. 3

   Serve with melted butter flavored with port and lemon juice.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 304. The excerpt below is the record exactly as published.

the heart thoroughly in several waters, then leave it to soak for half an hour. Wipe it dry, and fill it with good veal stuffing, tie a piece of oiled jDaper round it, and roast it before a good fire for an horn- and a half. A few minutes before it is wanted take off the paper, sprinkle some flour over it, and baste it well. Send it to table with plenty of good bro^wn gravy, and some fried bacon on a separate dish. Calf's Kidney. — The kidney of a calf may be made into balls, fried in hot butter or oil, and served with good brown gravy and toasted sippets. They must be chopped and made up with bread-crxmibs, cho23ped onions, butter, salt, cayenne, and a beaten egg. Time to fry, ten minutes. They are generally sold with the loin. Probable cost, kidneys, 6d. or 8d. Sufficient for two or three persons. Calf's Liver (Mock Pate de Foie Gras). —Soak some calf's liver for half an hour, then di y it in a cloth, and cut it into thin slices, each of which must be dipped in egg, and minced herbs, salt, and pepper strewn over it. Place a layer of these at the bottom of the dish, then a layer of bacon, and over these some sliced truffles and hard-boiled eggs. Repeat until the dish is full. Pour some good gravy over the whole, cover with a light crust, and bake in a moderate oven. Do not overcrowd the meat in the dish, as there should be jilcnty of jelly. It must be eaten cold. Time to bake, one hour and a half. One pound of calf's liver will suffice for fom- or five i:iersons. Calf's Liver, Stewed.— Take two oi- three pounds of liver, soak it in cold water for about twenty minutes, then put it into a stew- pan with a little melted butter, and let it biown lightly ; pour off the fat, and cover it with some nicely-flavoured stock, and let it stew A-ery gently for a couple of houi's or more. Thicken the gravy, and put a couple of glasses of jiort into it, and the juice of a lemon, or, if pre- ferred, white wine. It is an improvement to lard the liver before putting it into the stew- pan, or finely-minced herbs may be strewn over it after browning. Time, two hoiu-s and a half. Probable cost, lOd. per pound. Sufficient, two pounds for four or five persons. Calfs Pluck. — stuff the heart with a veal forcemeat to which a little bacon has been CAL ( 102 ) CAN added, and fasten the liver and lights securely round it. Put it before a moderate fire, and baste it well while it is roasting. When it is cooked enough, put it on a hot dish with melted butter, which has been flavoured with a glass of port and the juice of a lemon, roimd it. Time to bake, one hour and a half. Pro- bable cost, lOd. per poimd. Sufficient for six persons. Calf's Pluck (another way).— Stuff the ieart as in the last recipe, and bake it in a moderate oven ^vith a little boiled vermicelli laid over it. When it is sufficiently cooked, put it on a hot dish, slice and fry the liver, lights, and a few rashers of bacon, and place them roimd, and pom- a good brown gravy over the whole. Time to bake, one hour and a half. Probable cost, lOd. per pound. Sufficient for six persons. Calfs Sweetbreads.— Calf's sweet- "breads should always be soaked for an hom- er two in cold water, which must be changed once or twice, then put into boiling water for about ten minutes, till they are firm and round but not hard; take them out and put into cold water again until they are wanted to be dressed. This should be done whether they are intended to be stewed, fried, roasted, baked, or cooked in any other way. Calf's Sweetbreads, Baked.— Pre- pare the sweetbreads as above. Dry them, dip thein in egg and bread-crumbs, place two or three lumps of butter or nice beef dripping on and around them, and bake them in a moderate oven for three-quarters of an hour, basting them frequently dm-ing the process. Serv-e them on a slice of toast, and pour a good brown gravy round them. Sufficient, two sweetbreads for three persons. Calf s Sweetbreads, Stewed.— Put two sweetbreads, prepared as above, into a stcwpan with some nicely-flavoured stock, and let them simmer gently for three-quai-ters of an hour or more. Take them out and place them on a hot dish. Draw the gra\y from the fire for a minute or two, and add to it very gradually the yolk of an egg and four table- spoonfuls of cream. Put this over a gentle fire until the sauce thickens, but do not allow it to boil. Just before serving, squeeze into it the juice of a lempn. Sufficient for thi-ee jjcrsons. Calfs Sweetbreads, Stewed (another way). — Prepare the sweetbre;ids as above. Take them from the cold water, wipe them dry, dip them in egg and bread-crumbs, and fry them in plenty of boiling dripping or butter till they are nicely browned on both sides. Drain them from the fat, serve them on a hot dish, put under them a slice of bread toasted, and jjour over them some maitre d'hotel sauce, made with a cupful of bechamel, a cupful of stock, two table-spoonfuls of chopped parsley, and the juice of a lemon

Cook this with the app: pantry check, scaling, and the assistant.