The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families. Eaton Mary
is done. Take up the brains and chop them with the sage and parsley, and an egg boiled hard. Put them into a saucepan with a bit of butter, pepper and salt, and warm them up. Peel the tongue, lay it in the middle of the dish, with the brain sauce round it. Strew over the head some grated bread and chopped parsley, and brown it by the fire in a separate dish, adding bacon, pickled pork, and greens.
CALF'S HEAD COLLARED. Scald the skin off a fine head, clean it nicely, and take out the brains. Boil it tender enough to remove the bones, and season it high with mace, nutmeg, salt, and white pepper. Put a layer of chopped parsley, then a quantity of thick slices of fine ham, or a beautiful coloured tongue skinned, and then the yolks of six nice yellow eggs stuck here and there about. Roll the head quite close, and tie it up tight, placing a cloth under the tape, as for other collars. Boil it, and then lay a weight upon it.
CALF'S HEAD FRICASSEED. Clean and half-boil part of a head; cut the meat into small bits, and put it into a tosser, with a little gravy made of the bones, some of the water it was boiled in, a bunch of sweet herbs, an onion, and a blade of mace. The cockscombs of young cockrels may be boiled tender, and then blanched, or a sweetbread will do as well. Season the gravy with a little pepper, nutmeg, and salt. Rub down some flour and butter, and give all a boil together. Then take out herbs and onion, and add a small cup of cream, but do not boil it in. Serve with small bits of bacon rolled up and forcemeat balls.
CALF'S HEAD HASHED. When half boiled, cut off the meat in slices, half an inch thick, and two or three inches long. Brown some butter, flour, and sliced onion; and throw in the slices with some good gravy, truffles and morels. Give it one boil, skim it well and set it in a moderate heat to simmer till very tender. Season at first with pepper, salt, and cayenne; and ten minutes before serving, throw in some shred parsley, and a very small bit of taragon and knotted marjoram cut as fine as possible. Send it up with forcemeat balls, and bits of bacon rolled round, adding the squeeze of a lemon. – Another way is to boil the head almost enough, and take the meat of the best side neatly off the bone with a sharp knife. Lay this into a small dish, wash it over with the yolks of two eggs, and cover it with crumbs, a few herbs nicely shred, a little pepper, salt, and grated nutmeg all mixed together first. Set the dish before the fire, and turn it now and then, that all parts of the head may be equally brown. In the mean time slice the remainder of the head, peel the tongue and slice it. Put a pint of good gravy into a pan with an onion, and a small bunch of herbs, consisting of parsley, basil, savoury, taragon, knotted marjoram, and a little thyme. Add a small quantity of salt and cayenne, a few truffles and morels, and two spoonfuls of ketchup. Then beat up half the brains, put it to the rest with a little butter and flour, and simmer the whole together. Beat the other part of the brains with shred lemon peel, a little nutmeg and mace, some shred parsley and an egg. Then fry it in small cakes of a beautiful yellow brown. Dip some oysters into the yolk of an egg, and do the same; and also some relishing forcemeat balls, made as for mock turtle. Garnish with these, and small bits of bacon just made hot before the fire.
CALF'S HEAD PIE. Stew a knuckle of veal till fit for eating, with two onions, a few isinglass shavings, a bunch of herbs, a blade of mace, and a few peppercorns, in three pints of water. Keep the broth for the pie. Take off a bit of the meat for the balls, and let the other be eaten; but simmer the bones in the broth till it is very good. Half boil the head, and cut it into square bits; put a layer of ham at the bottom, then some head, first fat and then lean, with balls and hard eggs cut in half, and so on till the dish be full; but great care must be taken not to place the pieces close, or the pie will be too solid, and there will be no space for the jelly. The meat must be first seasoned pretty well with pepper and salt, and a scrape or two of nutmeg. Put a little water and gravy into the dish, cover it with a tolerably thick crust, and bake it in a slow oven. When done, fill it up with gravy, and do not cut it till quite cold. Use a very sharp knife for this purpose, first cutting out a large piece, and going down to the bottom of the dish: thinner slices may afterwards be cut. The different colours, and the clear jelly, will have a beautiful marbled appearance. A small pie may be made to eat hot, and will have a good appearance, if seasoned high with oysters, mushrooms, truffles and morels. The cold pie will keep several days, and slices of it will make a handsome side-dish. If the isinglass jelly be not found stiff enough, a calf's foot or a cow heel may be used instead. To vary the colour, pickled tongue may be cut in, instead of ham.
CALF'S HEAD ROASTED. Wash the head perfectly clean, stew it with oysters, tie it together and spit it, baste it well with butter and flour rubbed smooth. Stew together some of the oyster liquor, gravy, butter and salt, with a few sprigs of marjoram and savoury, adding a little claret, and pour the sauce over the dish.
CALF'S HEAD SOUP. After the head has been thoroughly cleaned, put it into a stewpan with a proper quantity of water, an onion, some sweet herbs, mace and cloves, and a little pearl barley. Boil it quite tender, put in some stewed celery, and season it with pepper. Pour the soup into a dish, place the head in the middle, and send it hot to table.
CALF'S HEAD STEWED. Wash and soak it for an hour, bone it, take out the brains, the tongue and the eyes. Make a forcemeat with two pounds of beef suet, as much lean veal, two anchovies boned and washed, the peel of a lemon, some grated nutmeg, and a little thyme. Chop them up together with some grated bread, and mix in the yolks of four eggs. Make part of this forcemeat into fifteen or twenty balls; boil five eggs hard, some oysters washed clean, and half a pint of fresh mushrooms, and mix with the rest of the forcemeat. Stuff that part of the head where the bones were taken out, tie it up carefully with packthread, put it into two quarts of gravy or good broth, with a blade of mace, cover it close, and stew it very slowly for two hours. While the head is doing, beat up the brains with some lemon-thyme and parsley chopped very fine, some grated nutmeg, and the yolk of an egg mixed with it. Fry half the brains in dripping, in little cakes, and fry the balls. When the head is done, keep it warm with the brain-cakes and balls; strain off the liquor in which the head was stewed, add to it some stewed truffles and morels, and a few pickled mushrooms. Put in the other half of the brains chopped, boil them up together, and let them simmer a few minutes. Lay the head into a hot dish, pour the liquor over it, and place the balls and the brain-cakes round it. For a small family, half the head will be sufficient. A lamb's head may be done in the same way.
CALF'S HEART. Chop fine some suet, parsley, sweet marjoram and a boiled egg. Add some grated bread, lemon peel, pepper, salt and mustard. Mix them together in a paste, and stuff the heart with it, after it has been well washed and cleaned. If done carefully, it is better baked than roasted. Serve it up quite hot, with gravy and melted butter.
CALF'S KIDNEY. Chop veal kidney, and some of the fat; likewise a little leek or onion, pepper, and salt. Roll the kidney up with an egg into balls, and fry it. – A calf's heart should be stuffed and roasted as a beef's heart; or sliced and made into a pudding, the same as for a steak or kidney pudding.
CALF'S LIVER. There are several ways of making this into a good dish. One is to broil it, after it has been seasoned with pepper and salt. Then rub a bit of cold butter over, and serve it up hot and hot. – If the liver is to be roasted, first wash and wipe it, then cut a long hole in it, and stuff it with crumbs of bread, chopped anchovy, herbs, fat bacon, onion, salt, pepper, a bit of butter, and an egg. Sew up the liver, lard or wrap it in a veal caul, and put it to the fire. Serve it with good brown gravy, and currant jelly. – If the liver and lights are to be dressed together, half boil an equal quantity of each; then cut them in a middling-sized mince, add a spoonful or two of the water that boiled it, a bit of butter, flour, salt and pepper. Simmer them together ten minutes, and serve the dish up hot.
CALF'S SWEETBREADS. These should be half boiled, and then stewed in white gravy. Add cream, flour, butter, nutmeg, salt, and white pepper. Or do them in brown sauce seasoned. Or parboil, and then cover them with crumbs, herbs, and seasoning, and brown them in a Dutch oven. Serve with butter, and mushroom ketchup, or gravy.
CALVES. The general method of rearing calves consumes so much of the milk of the dairy, that it is highly necessary to adopt other means, or the calves must be sold to the butcher while they are young. A composition called linseed milk, made of linseed oil-cake powdered, and gradually mixed with skim-milk sweetened with treacle, has been tried with considerable effect. It must be made nearly as warm as new milk when taken from the cow. Hay tea mixed with linseed and boiled to a jelly, has likewise been tried with success. A species of water gruel, made in the following