223. Curried Veal

Cut the veal to be curried in small pieces - any part of veal, cooked or uncooked, that is palatable, will serve. Put in a stewpan six ounces of fresh butter, add to it half a pint of good white stock and one table-spoonful of curry powder, put to this the veal to be curried, cover down close, simmer for two hours, squeeze a quarter of a lemon into it, and serve with a dish of boiled rice.

235. Calves' Feet

They should be very clean, boil them three hours, or until they are tender, serve them with parsley and butter.

236. Calves' Feet Stewed

Wash them clean, divide without entirely separating them, lay them open in the stewpan, and cover them with veal broth, rather more than enough to cover them will be sufficient. Cut into pieces a slice of tender beef, and add to the stew; when it boils throw in a little salt, clear the scum as it rises, throw in a faggot of parsley, a small head of celery, an onion stuck with cloves, three small ones plain, a good sized carrot, two blades of mace, and two dozen peppercorns. Stew until the flesh separates from the bones, and take it off carefully, strain off half the gravy, or as much as you require, and put in two spoonfuls of Harvey's sauce, thicken it with flour and butter. When it is very hot return the feet. Pour in a glass of Madeira, Bucellas, or pale sherry, and serve.

237. Calves' Feet Fricaseed (Pieds De Veau En Fricasee)

Soak them three hours, simmer them in equal proportions of milk and water, until they are sufficiently tender to remove the meat from the bones, in good sized pieces. Dip them in yolk of egg, cover with fine bread crumbs, pepper, and salt them; fry a beautiful brown, and serve in white sauce.

238. Calf's Heart

Stuffed and roasted precisely as beef heart.

239. Calf's Kidney

May be dressed as mutton or beef kidney, or mince it with some of the fat, add cayenne, white pepper, and salt, cover it with bread crumbs and with yolk of egg, make it up into balls and fry in boiling fresh butter, drain them upon a sieve, and serve them upon fried parsley.

240. Calves' Brains

Wash them, remove the skin, and scald them. Dry them well, fry them in butter, serve with mushroom sauce. Instead of this, when cleaned and scalded, chop them finely, simmer them with mushrooms, onions, parsley, sage, and white sauce. Season highly, serve with fried parsley and fried sippets.

241. Calf's Liver

Lay the liver in vinegar for twelve hours, it will render it firm; dip it in cold spring water and wipe it dry, cut it in even slices, sprinkle sweet herbs, crumbled finely, over it, add pepper and salt, and dredge with flour, fry in boiling lard or butter, the last is preferable; remove the liver when fried a nice brown, pour away a portion of the fat, and pour in a cupful of water with a lump of butter well rolled in flour, in which a spoonful of vinegar and cayenne or lemon juice has been stirred, boil it up, keeping it stirred all the while, and serve the liver up in it; thin slices of hot fried bacon should be sent to table with it.

242. Calf's Liver And Lights

Parboil and mince, put them in a stewpan with a little of the water in which they were boiled, thicken with butter and flour, add salt and pepper, simmer, and serve when heated through.