HOW TO COOK. LOAF. MARBLED. SWEETBREADS. LIVER.
Have the butcher make an incision for dressing. Use bread crumbs, a taste of onion, a raw egg beaten up, and any herbs that are desired. Stuff, and cook in a moderate oven till well done, about 25 minutes to the pound.
Take 2 pounds veal - a rib piece is good - cut it in small pieces, put it into a pot, having placed a small plate in the bottom to keep the meat from burning. Put in 2 quarts of water, either hot or cold. Keep it boiling for about an hour and a half. Then make a quart of flour into biscuit dough, and proceed as directed for chicken pot-pie. Be sure that there is water sufficient to cover the meat entirely, when the dumplings are put in, and cover closely for at least 20 minutes. Potatoes may be cooked with it, but we prefer them cooked separately and mashed.
Fry until pretty well done; then take out and dip into beaten egg, and then in rolled cracker, with salt stirred in, and fry again, turning so as to get a nice brown on each side. Make a gravy of water and a spoonful of flour in the frying-pan and pour over. Season, if not salted enough; tomatoes are nice, served with cutlets.
Mrs. M. A. Smith, Chicago.
3 pounds uncooked veal.
3/4 pound salt pork - both chopped fine.
1 cup rolled cracker.
2 eggs, well beaten.
1 teaspoon sugar.
2 teaspoons salt.
1 teaspoon pepper. Make into a loaf, and bake 2 hours. Slice cold.
Take any pieces of cold cooked veal, season palatably, and pound fine in a mortar. Skin a cold boiled tongue, cut it up and pound to a paste, adding to it its own bulk of butter. Put alternate layers of the veal and tongue into a pot, press down hard, and pour clarified butter on top. It cuts prettily, like veined marble. The white meat of poultry may be used in place of veal. Use a tray if you have no mortar.
Soak in cold water and salt for an hour; then put on in a quart of cold water and a tablespoon of salt, and let come-slowly to a boil; then put in cold water to cool sufficiently to handle; then lard them with little strips of dry salted fat pork, 1-16 of an inch thick. After they are larded, put in the oven for 15 minutes; brown them a little, and in the meantime make a garnish of whatever you wish. French green peas, mushrooms, string beans, or a plain white sauce.
Parboil them as soon as you get them. Remove the tough parts carefully. Let them lie in cold water a short time before using, then roll in cracker crumbs. Season with salt and pepper, and fry.
Boil the sweet breads tender; it will take but 5 or 10 minutes. Season with pepper and salt, add half a cup of cream, tablespoon butter, yolks of 2 eggs, and thicken with a tablespoon of flour made smooth with a little water. Line the bottom and sides of a deep dish with rich pie-paste. Put in the bottom the same quantity of oysters that you have of sweet breads, then the sweet breads, and fill up with the gravy. Cover with crust and bake until the crust is done.
Miss Juliet Corson.
Use fat salt pork, as it is easier to lard with than pickled. For larding small birds, the strips should be 1 1/2 inches long and 1-16 of an inch thick; for chickens, 1/4 of an inch thick; beef a la mode, 1/2 an inch thick. These strips, called lardoons, are to be inserted in the surface of the liver with a larding needle. Wash the liver in cold water, and trim the loose pieces off", but not the skin proper. Lay it on a folded towel held in the hand, curve the point of the needle a little, take a stitch in the meat, work the needle back and forth 2 or 3 times, insert the strip of pork in the forked end of the needle and pull through, leaving half an inch or so each side of the stitch. Dot the whole surface with this culinary embroidery. Put the liver on a bed of a few scraps of pork, a little carrot, turnip, and onion in a baking-pan. In baking, put a buttered paper over it until nearly done; then remove the paper, and let the lar-doons brown. The vegetables should be rubbed through a sieve, and the drippings found in the bottom of the pan used as a basis for sauce or gravy.
Partly cook; then cut up small and finish stewing. Season with pepper, salt, and butter. Thicken with a tablespoon of flour mixed with 2 spoons water. Serve hot; is nice for breakfast.