No. 30—FRIED CALF’S BRAIN.
Quantity for 1 Person.
- ½ of a calf’s brain
- Yolk of an egg
- 1½ tbsps. of milk
- 1 tbsp. of flour
- White of 1 egg
- 1 pinch of salt
- 1 tbsp. of sugar
Preparation: Rinse the calf’s brain and then pour hot water over it; drain off the water and remove all veins or blood vessels, then cut up the brain into small pieces. Stir together yolk of egg, milk, flour and salt, add the brain and the beaten white of egg. This mixture is fried in the butter in two pancakes, and served on a hot dish with a little spinage.
No. 31—CALF’S TONGUE.
Quantity for 1 Person.
- 1 calf’s tongue
- 1½ pts. of water
- ¼ tsp. of lemon juice
- ½ tsp. of extract of meat
- 1 tsp. of flour
- 1 tbsp. of Madeira, if permitted by physician
Preparation: Clean the tongue and boil slowly in the water for 1¼ hours until tender, then remove the skin and all fat. After this, stew the tongue, gradually adding the bouillon which should be boiled down by this time to ¾ of a pint, also add the lemon juice, extract of beef and flour, which has been stirred with 2 tablespoonfuls of cold bouillon and the Madeira, then stew the tongue for half an hour. It must be very tender when given to the invalid. Tongue and gravy should be served together.
No. 32—BREAST OF CHICKEN WITH WHITE GRAVY.
Quantity for 1 Person.