Calf’s Brains on Toast.
The brains.
3 eggs, beaten light.
Salt, pepper and parsley.
Six or eight rounds of fried bread.
2 table-spoonfuls butter.
Soak the brains fifteen minutes; free from skin and fibre; then drop them into boiling water in which you have put a little salt and a teaspoonful of vinegar. Boil hard for ten minutes, then throw the brains into ice-cold water. When well cooled break them up with a wooden or silver spoon; and stir into the beaten eggs with the seasoning. Have ready the butter in a hot frying-pan, pour in the mixture and stir rapidly for two minutes, or until it is a soft mass like stirred eggs. Lay the toast upon a hot dish and heap the brains upon it.
This dish is rendered yet more savory, if you will pour some good well-seasoned gravy over the mounds of brains and the toast.
Veal Cutlets (Stewed).
2 pounds veal cutlets, nicely trimmed.
1 small onion, sliced.
4 table-spoonfuls strained tomato sauce.
Enough butter or clear dripping to fry the cutlets.
Salt and pepper with a bunch of sweet herbs.
½ cup gravy.
Fry the cutlets to a light brown, but not crisp; take them out and put into a covered saucepan. Have ready the gravy in another, with the tomato sauce stirred into it. Fry the onion in the fat from which you have taken the cutlets, and add with the fat to the gravy. Pour all over the cutlets and simmer, covered, twenty minutes.