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Classic
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page 44
all used. When you dress the tripe, dip it into a batter of flour and eggs, and
fry it of a good brown.
Ox-feet, or Cow-heels,
May be dressed in various ways, and are very nutritions in all.
Boil them; and serve in a napkin, with melted butter, mustard, and a large
spoonful of vinegar.
Or boil them very tender, and serve them as a brown fricassee: the liquor will
do to make jelly sweet or relishing, and likewise to give richness to soups or
gravies.
Or cut them into four parts, dip them into an egg, and then flour and fry them;
and fry onions (if you like them) to serve round. Sauce as above.
Or bake them as for mock-turtle.
Bubble and Squeak.
Boil, chop, and fry it, with a little butter, pepper and salt, some cabbage, and
lay on it slices of underdone beef, lightly fried.
VEAL.
To keep Veal.
The first part that turns bad of a leg of veal, is where the udder is skewered
back. The skewer should be taken out, and both that and the part under it wiped
every day, by which means it will keep good three or four days in hot weather.
Take care to cut out the pipe that runs along the chine of a loin of veal, as
you do of beef, to hinder it from tainting. The skirt of the breast of veal is
likewise to be taken off; and the inside of the breast wiped and scraped, and
sprinkled with a little salt.
Leg of Veal.
Let the fillet be cut large or small as best suits the number of your company.
Take out the bone, fill the space with a line stuffing, and let it be skewered
quite round: and send the large side uppermost. When half-roasted, if not
before, put a paper over the fat; and take care to allow a sufficient time, and
put it a good distance from the fire, as the meat is very solid: serve with
melted butter poured over it.--You may pot some of it.
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