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10 DOMESTIC COOKERY AND
with the head; when done put them on a plate, chop
three leaves of green sage fine, and beat up with the
brains, spread them in a small dish, and after skinning
the tongue, place it in the middle
Veal Hash.
Take the lughts, heart, and some of the liver, boil them
in a pint of water; when its done, take them out and chop
them fine, season it with salt, pepper and a little sweet
marjoram; put it back in the pot, and thicken it with
butter and flour; let it boil a few minutes, and dish it
in a small tureen.
Brain Cakes.
When the head is cloven, take out the brains and
clear them of strings, beat them up with the yelks of
two eggs, some crumbs of bread, pepper, salt, fine parsley,
a spoonful of cream, and a spoonful of flour; when
they are well mixed, drop them with a spoon into a frying-pan
with a little hot butter, and fry them of a light
brown color.
Force Meat Balls.
Take a pound of veal, half a pound of suet, two slices of
ham, and some crumbs of bread, chop them very fine,
and out in the yelks of two eggs, season it with parsley,
thyme, mace, pepper and salt; roll it into small balls,
ad dry them brown.
Thye are nice to garnish hashes, roast veal of cutlets,
and to put in soup.
To Brown a Calf's Head witht he Skin On.
After scalding and washing the head clean, take out
the eyes, cut off the eats, and let it boil half an hour;
when cold cleave the upper fromt he lower jaw, take

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