Calf's Tongue and Brains

Ingredients

• a tablespoonful of butter
• a tablespoonful of flour
• a pint of boiling water
• a level teaspoonful of salt
• a quarter of a saltspoonful of pepper
• a gill of vinegar

Method

1. 1

   Heat a boiled tongue and a brain in hot water.

2. 2

   Make a brown gravy by stirring butter and flour until light brown, then gradually add boiling water.

3. 3

   Season with salt, pepper, and vinegar.

4. 4

   Serve the tongue and brain with gravy.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 160. The excerpt below is the record exactly as published.

tablespoonfuls of butter melted, a saltspoonful of salt, and a quarter of a saltspoonful 286 PRACTICAL AMERICAN COOKERY. of pepper; into this mixture dip pieces of boiled calf's head, and then broil them between the bars of a double wire gridiron over a very hot iire. Serve the dish very hot, with a lemon quartered, or a few sprigs of parsley dipped in vinegar. The feet may be broiled in the same way, or breaded first, or breaded and fried, or stewed in white or brown sauce. CALF'S BRAINS. Blanch the brains as directed in the recipe for boiling calfs head. Slice them half an inch thipk ; put them into a fry- ing-pan containing half an inch of smoking-hot butter, and quickly fry them brown, taking care not to break them in turning ; when they are nicely browned, season them with salt and pepper, and serve them hot. Or, blanch and slice, the brains, and broil them. FRIED BRAINS. Have the brains prepared as for frying, and then quickly brown them in a chafing-dish at the table, using just enough butter to prevent burning, and seasoning them with salt and pepper. Like sweetbreads, they are best when quickly cooked. CALF'S TONGUE AND BRAINS. Heat in hot water a boiled tongue, and a brain cooked as directed in the recipe for boiled calfs head, keeping the brain as whole as possible. Make a brown gravy by stirring a tablespoonful each of butter and flour over the fire until light brown, and then gradually stirring in a pint of boiling water; season the gravy with a level teaspoonful of salt, quarter of a saltspoonful of pepper, and a gill of vinegar ; lay the tongue and brain in a hot dish, pour the gravy over them, and serve them at once. Or, serve them with tartar sauce, which is made by mixing SIDE-DISHES {ENTREES). 287 with a cupful of mayonnaise, a saltspoonful of dry mustard, a tablespoonful each of chopped parsley, capers, and pickles, and a teaspoonful of grated onion. LAMB CUTLETS WITH FINANCIERE RAGOtiT. . Make a sauce as directed in the recipe for sweetbread and mushroom ragout, using mushroom essence and white broth. Prepare a cupful each of sweetbreads and mush- rooms as there directed ; cut in pieces a cupful of canned cockscombs, or blanch some fresh ones just as sweetbreads are blanched ; slice a small can of truffles, or enough to make a cupful ; use the same quantity of cock's kidneys, which may be fresh ones blanched like sweetbreads, or canned kidneys ; put all these ingredients into the sauce, season it palatably with salt and white pepper, and simmer the ragout gently for about fifteen minutes ; then add a gill of good Madeira, and use the ragout. This is a very expensive dish, and one not generally used, because the ingredients cannot always be obtained, although in large cities the truffles and cockscombs and kidneys can be bought canned. Lamb cutlets may be broiled and served with this ragoAt, or breaded and fried, and then garnished with it. BROILED LAMB CUTLETS WITH MINT SAUCE. Mix together on a platter four heaping tablespoonfuls :i finely chopped fresh mint, one of sugar, and four of vinegar ; lay lean lamb cutlets on this dressing or pickle, dust them with pepper, let them stand half an hour, and then turn them ; at the end of an hour, put them, without wiping them, between the bars of a buttered double wire gridiron, and broil them quickly over a hot fire; while the cutlets are being broiled, turn the chopped mint from the dish into a saucepan with two more tablespoonfuls of 288 PRACTICAL AMERICAN COOKERY. sugar and four of vinegar, let these ingredients boil once, and then serve the sauce with the cutlets ; the broiled cutlets are to be served hot, as soon as they are done, on a hot dish, with a little salt, pepper, and butter over them. Lamb cutlets may be broiled plain, and dressed with salt, pepper, and butter. LAMB CUTLETS IN PAPER. The accompanying engraving shows a cutlet, trimmed from the rack or neck, and laid upon a sheet of buttered or oiled writing-paper, cut in the shape of a very wide Cutlets in Paper. heart, ready to be enveloped in the paper; this is done by a series of little folds turned from the edges of the paper, after it is folded over the cutlet, toward the middle, some- what like a hem upon a piece of cloth. Only very delicate cutlets are cooked in paper, or small, choice pieces of fish or game ; all the juice is preserved by the paper. The oil or butter applied to the paper prevents its burning if the cutlet is cooked over a moderate fire. A thin cutlet, or a small bird, generally requires about fifteen minutes to cook medium rare. Articles enclosed in paper for cooking should be served without removing the paper; and then, SIDE-DISHES (EATTJiJiES). 289 when the paper is cut, all the gravy or juice of the cutlet will be upon the plate. A little care will enable any one to cook papered dishes successfully. FRIZZLED MUTTON. Shave a pound of mutton from a leg which has hung at least six weeks ; put over the fire in a frying-pan two table- spoonfuls each of butter and currant-jelly, and when they are melted, put in the shaved mutton; season it rather highly with salt and pepper, add to it a tablespoonful of Fr

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