Cut half a dozen slices off a fillet of veal, half an inch thick, and as long and square as you can; flat them with a chopper, and rub them over with an egg that has been beat on a plate; cut some fat bacon as thin as possible, the same size as the veal; lay it on the veal, and rub it with a little of the egg; make a little veal forcemeat, see receipt, [No. 375], and spread it very thin over the bacon; roll up the olives tight, rub them with the egg, and then roll them in fine bread-crumbs; put them on a lark-spit, and roast them at a brisk fire: they will take three quarters of an hour.
Rump-steaks are sometimes dressed this way.
Mushroom sauce, brown (Nos. [305] or [306]), or beef gravy ([No. 329]). Vide [chapter] on sauces, &c.
Cold Calf’s Head hashed.—(No. 519.)
See [Obs.] to boiled calf’s head, [No. 10].
Calf’s Head hashed, or Ragoût.—(No. 520.) See [No. 247].
Wash a calf’s head, which, to make this dish in the best style, should have the skin on, and boil it, see [No. 10]; boil one half all but enough, so that it may be soon quite done when put into the hash to warm, the other quite tender: from this half take out the bones: score it superficially; beat up an egg; put it over the head with a paste-brush, and strew over it a little grated bread and lemon-peel, and thyme and parsley, chopped very fine, or in powder, then bread-crumbs, and put it in the Dutch oven to brown.
Cut the other half-head into handsome slices, and put it into a stew-pan with a quart of gravy ([No. 329]), or turtle sauce ([No. 343]), with forcemeat balls (Nos. [376], [380]), egg-balls, a wine-glass of white wine, and some catchup, &c.; put in the meat; let it warm together, and skim off the fat.
Peel the tongue, and send it up with the brains round it as a side dish, as directed in [No. 10]; or beat them up in a basin with a spoonful of flour, two eggs, some grated lemon-peel, thyme, parsley, and a few leaves of very finely-minced sage; rub them well together in a mortar, with pepper, salt, and a scrape of nutmeg; fry them (in little cakes) a very light brown; dish up the hash with the half-head you browned in the middle; and garnish with crisp, or curled rashers of bacon, fried bread sippets (Nos. [319], [526], and [527]), and the brain cakes.
N.B. It is by far the best way to make a side dish of the tongue and brains, if you do send up a piece of bacon as a companion for it, or garnish the tongue and brains with the rashers of bacon and the forcemeat balls, both of which are much better kept dry than when immersed in the gravy of the ragoût.