Bone, lard, and stuff a fillet of veal; half roast and then stew it with two quarts of white stock, a teaspoonful of lemon pickle, and one of mushroom ketchup. Before serving strain the gravy, thicken it with butter rolled in flour, add a little cayenne, salt, and some pickled mushrooms; heat it and pour it over the veal. Have ready two or three dozen forcemeat balls to put round it and upon the top. Garnish with cut lemon.
CALF’S HEAD SURPRISED.
And the dish set before them,—O dish well devised!—
Was what Old Mother Glasse calls “a calf’s head surprised.”
Moore.
Clean and blanch a calf’s head, boil it till the bones will come out easily, then bone and press it between two dishes, so as to give it a headlong form; beat it with the yolks of four eggs, a little melted butter, pepper and salt. Divide the head when cold, and brush it all over with the beaten eggs, and strew over it grated bread, which is put over one half; a good quantity of finely minced parsley should be mixed; place the head upon a dish, and bake it of a nice brown color. Serve it with a sauce of parsley and butter, and with one of good gravy, mixed with the brains, which have been previously boiled, chopped, and seasoned with a little cayenne and salt.
CALF’S HEAD ROASTED.
Good L—d! to see the various ways
Of dressing a calf’s head.
Shenstone.
Wash and clean it well, parboil it, take out the bones, brains, and tongue; make forcemeat sufficient for the head, and some balls with breadcrumbs, minced suet, parsley, grated ham, and a little pounded veal or cold fowl; season with salt, grated nutmeg, and lemon-peel; bind it with an egg beaten up; fill the head with it, which must then be sewed up, or fastened with skewers and tied; while roasting baste it well with butter; beat up the brains with a little cream, the yolk of an egg, some minced parsley, a little pepper and salt; blanch the tongue and cut it into slices, and fry it with the brains, forcemeat balls, and thin slices of bacon.
Serve the head with white or brown thickened gravy, and place the tongue and forcemeat balls round it. Garnish with cut lemon. It will require one hour and a half to roast.
SALMIS OF WILD DUCK.
Long as, by bayonets protected, we Watties
May have our full fling at their salmis and patés.
Moore.