This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
Corn-starch pudding meringued and baked. Made of 1 qt. milk, 4 oz. starch, 3 oz. sugar, 2 oz. butter, 6 yolks; cooked up like thick boiled custard; jelly spread over top in baking pan; whipped whites with sugar on top.
The meat of an ox-head. It is cooked in various ways, the same as beef, and in soups.
Specialty; made as follows: Take 1 1/2 lbs. of pig-meat cut without any skin, 1/2 lb. of veal, and 1 1/2 lbs. beef-suet; mince these meats separately, very finely; then mix them with a dessertspoonful of dried, powdered, and sifted sage; pepper and salt to taste; and the well-beaten yolks and whites of 5 eggs. The whole should be well beaten together, as much depends upon the mixing. Made into flattened balls and fried.
Used for cleaning carpets. Can be obtained of the butchers.
Steeped in acidulated water it is afterwards cooked in slices in various ways, or boiled and then stuffed with goose stuffing and baked.
Cooked in many ways the same r.s sweetbreads. They are first steeped and washed, then scalded or parboiled, and the white horny skin peeled off; after boiled for 2 or 3 hours until tender.
Cut to shape, run on skewers, breaded, fried; (served with sauce and croutons.
Palates cut in pieces served with Robert sauce.
Divided in short pieces, steeped in cold water, they are then stewed for several hours to dissolve the mucilaginous substance that surrounds the bone, and dressed in various ways, but principally in soup.
Good beef stock, a haricot stew like the preceding added to it, the pieces of ox-tail and vegetables served in the plates.
And with macaroni, etc., see Soups.