|
Classic
Cook Books
< last page | next page >
page 110
salt it generously and put it back in the ice-box or in the pantry, until the
following day.
After twenty-four hours, scald it in boiling water, skin and lard with little
pieces of bacon and put it in a kettle or a large saucepan in which the
seasoning is already placed. This seasoning consists of 1/2 lb bacon cut in very
thin slices, 1/4 lb. butter, one or two thin slices of ham and two middle sized
onions, sliced. Sprinkle the tongue with flour, surround it with chopped meat
and place the saucepan on the fire. When the tongue begins to brown, pour five
or six cups of soup stock and one cup of water. Add the usual bunch of greens,
two or three cloves, salt, a pinch of pepper and one of cinnamon.
Cover the saucepan tightly, boil for about four hours, rub the sauce through a
sieve and serve everything hot.
157
VEAL SWEETBREADS
(Animelle di vitello)
Keep in fresh water for an hour. Then place them in a skimmer (ladle with holes)
and dip in boiling water or broth. After a brief boiling remove and cool in cold
water. Then remove the veins and gullet, taking care not to tear them. The
sweetbreads are prepared in various ways and here we give some of the best
known:
Sweetbreads with butter.--Boil in broth or
< last page | next page >
Classic
Cook Books
|
