426. Calf’s Brains fried.—Prepare them as for calf’s head; cut them in pieces of about two inches square, dip them into batter, and fry them immersed in fat; serve with fried parsley.
427. Calf’s Brains à la Maître d’Hôtel.—Prepare the brain as before, warm six spoonfuls of melted butter; when hot, add one ounce of maître d’hôtel butter, and, when melted, pour it over.
428. Stewed Calf’s Liver.—Choose a nice fat one rather white in color, lard it through with bacon, put one quarter of a pound of butter in a pan, when melted add a tablespoonful of flour, keep stirring until a nice yellow color, then put in the whole of the liver, turn round now and then until it is a little firm, then add a pint of broth or water, and a glass of any kind of wine, a bouquet of parsley, thyme, bay-leaves, a little salt, pepper, sugar, and thirty button onions, simmer one hour; take the fat off and the bouquet out, dish the liver with the onions around it, reduce the sauce, so that it adheres lightly to the back of the spoon, sauce over, and serve. Any vegetables may be used, as carrots, turnips, peas, haricots; and if a little gelatine or isinglass is added to the sauce, and the liver with the sauce only put into a round basin and pressed down and left until cold, it will make a nice dish for supper, lunch, or breakfast. If required to be re-warmed, cut it into slices, put it in a pan, with a drop of water added to the gravy.
429. Sheep’s Brains.—Proceed as for calf’s brains: these being smaller do not require so long to cook; though very good, they are not so delicate as calf’s brains.
430. Sheep’s Kidneys.—For a small dish procure six fresh ones, take off the thin skin which covers them, and cut them into slices, put in a sauté-pan one ounce of butter, when melted and nearly brown, add the kidneys, with half a teaspoonful of salt, one quarter ditto of pepper, half a tablespoonful of flour, mix well together, add half a wine-glass of sherry and a gill of broth, simmer for a few minutes, and serve very hot; a nice crisp toast placed under them is an improvement; also, a few raw mushrooms, cut in slices, added when being sautéd, are excellent. For broiled kidneys, see Breakfast. They can also be cut in half and cooked the same, and dished in a crown on a border of mashed potatoes.