New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1893-05-28
PREPARING ZEAL.
SOME Exc FLLENT RFCETrTS.

SoNE Exc fiItNJ RECEIPTS.
The spring Is the season Of veal and at this ii,ne
a calls lead NAV IL. bought at a very small price.
as there IS little demand for II In the country A.
II Il sold In onr markets. II + usually scaldcd and
scrap.d free from hair. II this has been done.
plunge Il In boiling water for five minutes. Then
Scrnpe II With th- back ~ "A knit. Ia renoy. all The
hair. After Ia, iutnrr-- 1t In cold water and let
II remain for two ihre" hours II Is then in the
condition I'm witch the butcher usually supplies II
from the market.
Take out the brains. They are n idlat which NAV
be- used for Themselves make force balls to
serve With calf head soup 10 make this use The
head only, remove III. tongue and have the
head cut In half. One-hnlf viii make soup enough
and the remainder can be served a In vinalgrrte or
I'm any way YOU fancy. see that IN" half Intended
for the soup Is thoroughly clean II any hairs adhere
10 H. IT must BE- plunged In boiling water again and
scrubbed with coarse towel. Examine the ear
carefully to that n Il thoroughly clean. Cut the
lalf into two three pieces. Pack them in a soup
pot and cover them with cold water. A richer soup
may be made hy covering them with stock. Let the
meat simmer slowly IN the pot for about two hours
and half Then add two tsblespooniuls Of ham.
minced fine. onion chopped iIne and two three
mushrooms II convenient. Fry the vegetables before
adding them to the soup. and add tablespoonful OF
minced parsley sprig OF fhym cut fine. a bay lenf.
Let the soup simmer quarters Of hour longer.
Then strain IT, There should be abon three pnts OF
the broth. Thicker II with Tablespoonful of Drowned
hour Which, has been cooked With n tablespoonful OF
butter In saucepan. ana to wbIcJ little Of the
soup has been added.
This should br IA rich brown soup. For this reason
some persons add II cupful OF brown sauce gravy
at this stage. 1t IL rather an improvement II con
venlcDt. but II Is not necessary. tiny bit OF red
pepper Is necessary. however. and Tablespoonful Of
Worcestershire and half tabesp oonfu OF salt
should be added for seasoning Whe the Soup Is
cooking prepare force meat balls Of the calf's brains
or OF the meat Of the head that has been strained
out. Take two-thlrds Of a cup OF lean soup meat
the amount OF the brains, which should be tiei
In a thin cloth covered with cold water and boiled
for five minutes before they used In either case
rub the meat to a fine paste with the yolks OF two
hard boiled eggs and strain II through PURGE sieve
Season II with salt and pepper. and "A t"aspoonfil OF
cream and one egg. and roll n" mixture Into little
Balls the size Of robins eggs. Lay them IN n spider
and pour n little boiling hot soup around them.
that they covered. Draw them TO the back Of the
fire and Let them simmer In this for ten minutes.
Then put them gently In the soup turrrn, with SiN
thin slices u lemon. from which the peel has been
removed. md pour the soup over item.
for twenty minutes In boiling water and SERVED for
supper IN any pquant s"ncc. In preparing caf's
fibre or sringy portions that NAV b. found. The
tongue should also b. cooked rs n special dis nv T.
done skinned and sliced and served hot for supper
with piluant sauce around 1t. A. 10 the other
TAI OF the cufs hrnd. III" best way Is to bone IT,
This NAV b. done very easily with q sharp boninc-
knife tm tho holt Of IN" head into about three
pieces. Mix tablespoonful Of -four In half gil OF
vinegar add a small carrot half an onion. and six
who'c pepper Pour n quart OF cold water over tho
ingredients. add the pieces Of cairs heal; ana COOK
water BEGINS to boil. When tey done. they
be served they with piqllani sauce. or Ines
may b" put In stone pot M n,o Dro" rar next day
or when thcv are wanted th'v may ~ "nr'he" "p
and served with a tomato or vinoigre''' sauce