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Classic
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page 55
mushroom-ketchup, and some chopped herbs as before Balls.
Another.--Put into a pan a knuckle of veal, two fine cow-heels, two onions, a
few cloves, peppers, berries of allspice, mace, and sweet herbs: cover them with
water, then tie a thick paper over the pan, and set it in an oven for three
hours. When cold, take off the fat very nicely; cut the meat and feet into bits
an inch and a half square, remove the bones and coarse parts; and then put the
rest on to warm, with a large spoonful of walnut and one of mushroom-ketchup,
half a pint of sherry or Madeira wine, a little mushroom-powder, and the jelly
of the meat. When hot, if it wants any more seasoning, add some; and serve with
hard eggs, forcemeat-balls, a squeeze of lemon, and a spoonful of soy.
This is a very easy way, and the dish is excellent.
Another.--Stew a pound and a half of scrag of mutton, with from three pints of
water to a quart; then set the broth on, with a calf's-foot and a cow-heel,
cover the stew-pan tight, and simmer till you can cut off the meat from the
bones in proper bits. Set it on again with the broth, a quarter of a pint of
Madeira wine or sherry, a large onion, half a tea-spoonful of Cayenne pepper, a
bit of lemon-peel, two anchovies, some sweet herbs, eighteen oysters cut into
pieces and then chopped fine, a tea-spoonful of salt, a little nutmeg, and the
liquor of the oysters; cover it tight, and simmer three quarters of an hour.
Serve with forcemeat-balls, and hard eggs in the tureen.
An excellent and very cheap mock turtle may be made of two or three cow-heels
baked with two pounds and a half of gravy-beef, herbs, as above with
cow-heels and veal.
Calf's Liver.
Slice it, season with pepper and salt, and boil nicely: rub a bit of cold butter
on it, and serve hot and hot.
Calf's Liver roasted.
Wash and wipe it; then cut a long hole in it, and stuff
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