Heat a great spoonful of butter in the frying-pan and when hot, stir in a tablespoonful of flour. Add a gill of cream with salt and pepper, chopped parsley and a teaspoonful of kitchen bouquet. Put a pinch of soda into the cream. When heated, put in the brains, which have been previously blanched and cut into large dice. Cook ten minutes, stirring constantly, and serve hot.
Blanch the brains by boiling them in salted water for ten minutes. Throw into ice-cold water and leave there for half an hour. When cold, mash to a paste with a wooden spoon. Stir into them two eggs, beaten light, a tablespoonful of melted butter, a half-teaspoonful of salt and enough flour to make a fritter batter. Beat hard for three minutes and drop this mixture into deep, boiling cottolene or other fat. When golden brown in color, drain free of grease in a hot colander. Serve very hot.
Blanch as above directed, leave in cold water until firm, and wipe dry. Slice into pieces of uniform size; pepper and salt, roll in beaten egg, then in fine crumbs. Do this over night. In the morning roll again in egg and cracker-dust; leave on the ice for half an hour and fry quickly in hot cottolene or other fat. Drain free from fat and serve hot. Pass thin slices of crisp toast with them.
Trim neatly and broil over a clear fire, turning several times. Allow ten minutes to the pound. Transfer to a hot dish and cover with a mixture of butter, lemon juice and minced parsley. Cover and set in a hot oven for a few minutes before serving.
Dip in egg, then in cracker crumbs, and set on ice until morning. Repeat the process, leave on ice for half an hour and fry in deep, hot cottolene or other fat. Drain, dish and send to table with tomato sauce.
Chop raw lean veal fine, season well with celery salt and pepper, and with your hands mold into oval shape. Roll in egg and fine crumbs and leave on ice all night. In the morning fry thin slices of bacon, remove them to a hot dish and fry the cutlets slowly in the fat left in the pan. Drain, arrange on a platter and lay the bacon about them. Pass tomato sauce with them.
Open a can of lambs' tongues and spread on a platter. Sprinkle with salt, pepper and a little onion juice. Lay in a sauce made by stirring together three tablespoonfuls of salad oil and one of vinegar. Let them stand in this mixture over night. In the morning heat a little butter in the frying-pan, lay the tongues in this and saute, turning often.
Chop the meat fine, removing bits of fat and gristle. Season with salt, pepper and a little onion juice. (It is always better to grate, than to slice onions for seasoning.) Mix with the minced meat one-fifth of its bulk of fine bread crumbs wet with the gravy and work in the beaten yolk of a raw egg to "bind" the mixture. Mold into flat cakes, dip these into a beaten raw egg, then in cracker crumbs and set in a cold place over night. Fry quickly, as you would doughnuts, in deep cottolene or other fat (never in lard) made very hot. Take up as soon as they are done, drain off every drop of fat and lay upon rounds of lightly browned toast in a heated dish. Garnish with sprigs of parsley.