Calf's Head, With Love-Apple Sauce

The stole as in No. 11; with this difference only, that it is to be covered with love-apple sauce.

Calf's Head Bigarree

Take a nice calf's head, which prepare as in No. 11; drain it whilst hot, that you may be able to give it a good shape; then divide it into two parts, which squeeze hard between two dishes, and let them cool. When quite cold, dip one half into the yolks of four eggs well beaten up with butter, and a little salt and pepper, then into crumbs of bread. This is to be repeated twice. Do the same with the other half, only add plenty of chopped parsley to the crumbs of bread, that it may be made quite green. Next put both halves into an oven till they are of a nice brown colour, and serve up with either a sharp sauce, an Italienne, or a love-apple sauce. When you have no other sauce by you but a little glaze, make some good melted butter, and put to it some blanched and chopped parsley, some salt and Cayenne pepper, and the brains chopped. Add a small bit of glaze or portable soup, and you will find this sauce as good as many others.

Calf's Head Du Puits Certain

Bone a calf's head. Make a farce or force meat with yeal, fat bacon, and sweet herbs, chopped fine and highly seasoned. Add to it two or three yolks of eggs. When made, stuff the calf's head with it, and sew it up all round, to prevent the stuffing from falling out, then wrap it up in a cloth, and stew it a la braize; that is to say, put it into a braizing-pan with an abundance of slices of veal and layers of bacon, seasoned with carrots, a bunch of parsley, thyme, bay-leaf; and spice; moisten with a glass of white wine, and a ladle-full of broth*. Let it stew for four hours, and serve up with a financiere.

Calf's Head A La Chambord

Dress it as indicated at No. 13. When done and drained, take pieces of pickled cucumbers and truffles cut into the shape of nails, with which symmetrically stick the head; then sauce it with a financiere, garnished with larded sweetbreads, large quenelles, pigeons a la gautier, and some craw-fish.

Fish Sent Up With The Soups; Or As A Remove Of The Soup

Turbot And Lobster Sauce

Choose a very white and fine skinned turbot; three quarters of an hour before dinner, or an hour if the turbot is very large, put it into boiling water and salt,'with lemon slices over it; start it very quick, when it begins to boil draw the pan on the side of the fire. If the turbot boils too fast, it will be woolly; when you have ascertained with your knife that it is quite done, serve with green parsley on the broken places; and put round the dish some horseradish scraped fine; serve the lobster sauce separately in a boat. Observe that you must make an aperture on the back of the turbot; it will by that means be sooner done.

Lobster Sauce

Take a hen lobster, cut the flesh into small dice, keep the eggs, which pound with a quarter of a pound of fresh butter, and strain through a hair sieve. You then make some melted butter; let it be rather thick: mix the eggs of the lobster with it, and throw into it a little essence of anchovies, a small quantity of cavice*, and a little cream. Take care that the sauce does not boil, for it would curdle, and lose its colour.

* Mackay, in Piccadilly, sells the best, that is to say, the only genuine cavice.

Broiled Turbot

Marinade the turbot in sweet oil, salt, pepper, etc. and broil it on a slow fire: but it cannot be sufficiently done in this way in less than an hour. You must accordingly put it on a slow fire in due time. Then cover it with caper-sauce, which is to be made as follows: make some melted butter with a little glaze in it; when melted you throw in some essence of anchovies, capers, and vinegar. Then give a good seasoning, and mask, that is, pour the sauce over the fish.

Boiled Salmon With Lobster Sauce

Put the salmon into boiling water, the same as the turbot, with salt only. Serve up with lobster sauce.

Slices Of Salmon Broiled, With Caper Sauce

Marinade your slices of salmon in oil and salt, broil them on a slow fire, and cover them with caper sauce.

Crimped Salmon

The Thames produces the best salmon, but its price allows it to make its appearance at the table of the rich only, or at that of the extravagant. I have occasionally bought some at sixteen shillings per pound, which brings the price of one dish only to more than four pounds; it requires to be boiled quickly in salt and water. Serve up with lobster sauce. Fifteen minutes is sufficient to boil it. If you leave it too long in the water, it loses all its taste and colour.