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Classic
Cook Books
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page 21
then drain and season it with salt and pepper, flour it and drop it in hot lard;
when it is brown on both sides, dish it; dust a little flour in the pan, and
pour in some water, let it boil a minute, stirring in a seasoning of parsley,
thyme, or sweet marjoram; pour the gravy over the liver. This is a good
breakfast dish.
To Fry Veal Sweet Breads.
Dip them in the yelk of an egg beaten, then in a mixture of grated bread, or
flour and salt and pepper; fry them a nice brown.
To Stew Sweet Breads.
Stew them in a little water, with butter, flour, and a little cream; season with
salt, pepper, parsley and thyme.
To Brown a Calf's Head with the Skin on.
After scalding and washing the head clean, take out the eyes, cut off the ears,
and let it boil half an hour; when cold, cleave the upper from the lower jaw,
take out the tongue, strike off the nose, score the part which has the skin on,
rub it over with beaten egg, sprinkle it over with salt, parsley, cayenne and
black pepper; lay pieces of butter over it, and put it in a dutch-oven to brown,
basting it often; cut down the lower part in slices, skin the tongue and palate,
and cut them up; put them in a pot with a little water; when done, thicken it
with brown flour and butter, season it with pepper, salt, some pickled oysters,
wine or brandy (if you like it,) and let it stew fifteen minutes. Lay the baked
head in a dish and put the hash around it, and lay force meat balls or brain
cakes round the edge of the dish.
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