- 5 lbs. of breast of veal
- Salt
- 4 pepper-corns
- 2 cloves
- 1 bay-leaf
- ½ small onion
- 3 thin slices of lemon
- 3 tbsps. of flour
- ⅛ lb. of good butter, heaped
- 1 bottle of beer
Preparation: This breast of veal should be from the brisket end as the meat is thicker and it does not have as much bone and skin as a piece from the middle breast. It must be pounded and tied with a white string into a good shape. Then it is roasted in the butter to a nice brown color on all sides. When this is done, put the meat into another dish. Put the flour and sliced onion into the butter, cook them brown and add the beer; then add all the spices, put in the meat, cover, and bake in oven slowly for 2 hours, turn over occasionally and baste with gravy. If you do not like beer, use water. The gravy must not be too thin; if it gets too thick, add more water or beer; strain it. Garnish the roast with slices of lemon.
No. 13—CALF’S HEAD RAGOUT.
Quantity for 6–8 Persons.
- 1 calf’s head with brain and tongue
- ½ lb. of beef
- ½ lb. of veal
- ¼ lb. of raw ham
- 6 pepper-corns
- 2 bay-leaves
- 1 piece of tarragon
- 1 piece of carrot
- 1 piece of celery
- 1 piece of kohlrabi
- ½ of tomato
- Salt
- ½ pt. red wine
- ⅛ lb. of butter
- 1 onion
- ⅛ lb. of flour
- 1 pinch of paprika
- ¼ pt. of Madeira
- Juice of ¼ lemon
- 1 tsp. of sugar
- 4 hard-boiled eggs cut into ⅛ths
- 1 piece of parsley root
Preparation: The calf’s head is split in half, the brain and the tongue taken out and soaked in water. Take the skin off the calf’s head, brush the skin in water until it is white, then boil it with the tongue until tender. Put in the split head bones, all the soup greens, salt, pepper-corns, bay-leaf, tarragon and boil for 2 hours. The bouillon must be boiled down to 1½ or 2 qts.
When the skin is done, cut it into squares. The tongue is skinned and cut into slices. Both are put into a dish and red wine, salt and pepper added.
Beef, veal, ham and onion are cut into pieces and fried brown in ⅛ lb. of butter. Add ⅛ lb. of flour, cook a little and add the calf’s head bouillon and Madeira and cook slowly for 2 hours. The gravy must be strained, the fat taken off and then seasoned. Put into it the pieces of skin and tongue, some lemon juice and sugar. Serve the ragout on a hot platter. Fry the brains to a light yellow, cut it in pieces and garnish the ragout with them; also with scallops of pastry and the ⅛ths of eggs. It is a fine side dish.
No. 14—CALF’S TONGUE.
Quantity for 6 Persons.