Procure half a calf’s head, pass your knife under the skin upon the top of the skull and saw off about two inches of the skull bone, boil it as described in the last, when done drain it on a cloth, lay it in a sauté-pan, and spread the following forcemeat over it: having previously well washed the brains, cut them in slices, put two ounces of butter in a sauté-pan, let it melt, then lay in the brains, sprinkle a little chopped parsley, pepper, salt, and the juice of half a lemon; put them over a slow fire, turn them, and when done chop them fine and put them in a basin, with four tablespoonfuls of bread-crumbs, one of chopped mushrooms, a little more pepper and salt, a little grated nutmeg, and chopped lemon peel; mix altogether, with the yolks of two eggs; after it is spread wash it over with eggs, with a paste-brush, sprinkle some bread-crumbs over it, place it in the oven half an hour, salamander a light brown, place it on a dish, and have ready the following sauce: put into a stewpan four tablespoonfuls of tarragon vinegar, one blade of mace, two cloves, one spoonful of scraped horseradish, and a glass of brandy; let it boil five minutes, add three pints of brown sauce (No. 1), and one ditto of consommé (No. 134); when it boils set it at the corner of the stove, skim it well and reduce it to two-thirds, pass it through a tammie into a clean stewpan, and add two dozen of pickled mushrooms, and two dozen very small gherkins; warm altogether, finish with an ounce of anchovy butter, and half a teaspoonful of sugar, pour the sauce round the head and serve; you may dress the whole head, cutting it up as described (No. 459), cover each piece with the forcemeat, dress them on a border of mashed potatoes, and serve the sauce in the centre.
No. 462. Tête de Veau en Tortue.
Dress the head, and when cold cut it in oval pieces, as described (No. 459), make a small elevated casserole of rice in the shape of an oval vase (see No. 626), which place in the centre of the dish, make the pieces hot and dish them on a border of mashed potatoes round it, placing an ear at each end; have ready the following garniture and sauce: make a mierepoix of two onions, one turnip, half a carrot, a quarter of a pound of lean ham, all cut up in slices; put them into a stewpan, with two cloves, half a blade of mace, a sprig of thyme, marjoram, winter savory, basil, a little parsley, a bay-leaf, and two ounces of butter; pass it over a fire till it becomes a little brown, then add four glasses of Madeira, two quarts of brown sauce (No. 1), half a pint of tomata sauce (No. 37), and half a pint of broth, reduce it on a quick fire twenty minutes, skim it well, pass it through a tammie into a clean stewpan, boil it again till it adheres to the back of the spoon, season with half a saltspoonful of cayenne pepper, and a little sugar, add twenty prepared cockscombs (No. 128), six French truffles sliced, twenty blanched mushrooms, and twenty small quenelles (No. 120); when very hot lay the garniture in the rice casserole, and pour the sauce over the pieces of calf’s head; an attelet with a crawfish, truffle, and large quenelle upon it, may be stuck at each end of the casserole of rice in a slanting direction.
No. 463. Calf’s Head à la Pottinger.
Dress and cut a head in pieces as before, make two croustades of bread, one in the shape of a cushion, and the other like a scallop-shell, make the pieces of head hot, and dress them in your dish on a border of rice (prepared as No. 626), put the croustade in the form of a cushion at one end of the dish, and the other elevated upon a piece of fried bread at the other end, in which put the brains, at each side of the dish dress an ear cut to form a frill, with a plover’s egg in each; have ready the following sauce: put two tablespoonfuls of chopped onions into a stewpan, with six of the vinegar from Indian pickles, let it boil a few minutes, then add three pints of white sauce (No. 7), and a pint of white stock, let it boil until it adheres to the back of the spoon, pass it through a tammie into another stewpan, add twenty mild Indian pickles, the same number of small gherkins, and thirty cockscombs (No. 128), when hot pour the sauce over the head, stick three attelets prepared as in the last in the croustade resembling a cushion very tastefully, and serve.
No. 464. Calf’s Head in currie.
Prepare and dish the head as in the last, boil a pound of rice (see No. 129), and dish it in a pyramid in the middle, leaving a place at the top to lay in the brains; have ready prepared the following sauce: put four onions, two apples (cut in slices), a sprig of thyme, a little parsley, a blade of mace, and six cloves into a stewpan, with two ounces of butter, fry them of a light brown, add one tablespoonful of curry powder, mix it well, then add three pints of white sauce (No. 7), and a pint of broth; boil altogether twenty minutes, pass it through a tammie, put it again into a stewpan, let it boil, season with a little salt and sugar, pour over the head and serve very hot. If the currie is preferred browner, use a little brown gravy (No. 135); more currie powder may be added if required very hot.
No. 465. Saddle of Mutton à la Brétonne.
Roast a saddle of mutton quite plain (see kitchen at home), for the sauce wash and soak well a pint of young dry French haricots, put them into a large stewpan with three quarts of water (cold), an ounce of salt, and an ounce of butter; set them over a brisk fire till they boil, then set them at the corner and let them simmer for five hours, or till tender, drain them on a sieve, cut four onions in thin slices, put them in a stewpan, with three ounces of butter, stir them over the fire till they are a light brown colour, then add half a tablespoonful of flour (mix it well), and a pint of good gravy; when it boils put in the haricots, mix them well, and season with a saltspoonful of pepper, and four ditto of salt, add the gravy from the mutton, with half an ounce of glaze, pour them on the dish, dress the saddle on the top and serve. Care must be taken not to have this sauce either too thick or too thin.