628. - Queues De Veau

Having nicely cleaned and soaked four calves' tails, cut off the small ends, and blanch them; dry, flour, and fry them a fine brown in butter; drain the fat from them, and having ready a pint of weak broth, with a bunch of sweet herbs, chi-bols, two bay-leaves, half a pint of mushrooms, pepper and salt, boiled up and skimmed; wipe the sides of the casserole, put the tails in, and simmer very slowly until they are quite tender; keep them hot while the gravy is strained, and boiled to a glaze, to cover them. If you have no mushrooms, mix a little of the powder into gravy just before serving; have ready small onions, and peel to one size to send up in the dish.

631. - Croquettes Of Brains

Take calf s brains, blanch, and beat them up with one or two chopped sage-leaves, a little pepper and salt, a few bread-crumbs soaked in milk, and an egg beaten; roll them into balls, and fry them.

632. - Certelles De Veau Au Marinade

Cut a carrot, a turnip, and an onion into pieces; let them stew in a little butter; then add a bundle of sweet herbs, and pour over them a pint of vinegar and water in equal parts; then strain the liquor, and pour it over calves' brains cleaned and blanched; let them stew in it till they are firm, then fry them in butter, and serve up with crisped parsley.

633. - Cervelles De Veau Fricassees

Having cleaned and blanched the brains, render them white and firm by squeezing lemon-juice over them; then put them into a stewpan with a piece of butter; stew slowly, that they may not brown; dredge in a small quantity of flour; add a bunch of parsley, and one of chives; moisten with clear veal broth; let the brains stew until they are firm; then send them up in the sauce, thickened with a little cream and flour and butter.

634. - Fried Liver And Bacon, Etc

Cut the liver rather thin, say about half an inch thick, but first soak it in warm water about one hour; chop a quantity of parsley, season it with pepper, and lay it thick upon the liver; cut slices of bacon, and fry both together, but put the bacon first into the pan; add a little lemon-pickle to the gravy made by pouring the fat out of the pan, flouring, and adding boiling water.

Or:- Cut the liver in handsome pieces, lard them very nicely, and chop some parsley and spread it over the surface with a little pepper and salt; put a small piece of butter well mixed with flour in the bottom of a stewpan, and put in the liver, and allow it to stew gently in its own juices until it is done enough.

635. - To Dress Liver And Lights

Half boil an equal quantity of each; then cut them-into a middling-size mince; put to it a spoonful or two of the water they were boiled in, a bit of butter, flour, salt, and pepper; simmer ten minutes, and serve hot.

636. - To Dress Calf's Heart

Stuff and roast the same as beef heart; or, being sliced and seasoned, make it into a pudding as directed for steak or kidney pudding. It may be either roasted or baked, but in either way should be well basted, stuffed with forcemeat as for veal, but made rather more savory, and served up in the same manner as beef heart,

When the kidney is cut from the loin and dressed separately, chop the kidney, with some of the fat; likewise a little leek or onion, pepper, and salt. Veal forcemeat may also be used, but it rather weakens the pungency of the seasoning. Roll it up with an egg into balls, and fry them.