- 2 cups minced veal
- 2 eggs
- 1⁄4 cup melted butter
- 1 cup soft bread crumbs
- 1⁄8 teaspoon pepper
- 11⁄2 teaspoons salt
- 2 tablespoons chopped parsley
- 2 tablespoons chopped onion
- 1⁄4 inch slice fat salt pork
- 1⁄2 teaspoon ground sage
Wipe meat from the cheaper cuts of veal, remove the fat and toughest membranes, and put it through a fine food-chopper. Mix the seasonings with the crumbs, add the melted butter, mix these with the veal, add the pork and, lastly, the eggs. Put the mixture in a well-buttered one-quart brown bread mould or water-tight can. Spread it level but do not pack it in the mould. Stand it in a large cooker-pail with enough boiling water to come at least two-thirds of the way up the mould. Boil it for twenty minutes and put it into the cooker for four hours. Serve it either hot or cold.
Serves eight or ten persons.
Sweetbreads
Wash and soak the sweetbreads in cold water for one hour. Plunge them into boiling salted water (one teaspoonful of salt for each quart of water). Boil them two minutes and put them into the cooker for two hours. Plunge them into cold water, remove the membrane which covers them, and they are then ready to be broken in pieces for creamed sweetbreads or rolled in crumbs and egg and fried.
Creamed Sweetbreads
Make a [white sauce], using part milk and part cream, if desired. To each cupful of sauce add two cupfuls of prepared sweetbreads broken into small pieces, let them come to a boil and serve them at once, or put them into a cooker to keep warm until they are needed.
Calf’s Heart
Calf’s heart may be cooked as [beef’s heart], except that it will not require so long to cook. Ten minutes is sufficient to allow for cooking over the flame, and ten hours in the hay-box.