Delaware gazette and state journal. (Wilmington, Del.) 1883-1902, 1900-02-22
Good Cookery
Copyrighted. --
CALVES HEADS.

W oy Lohio AhoiSs
Following article shall attempt
& the way to cooking several in
We but highly regarded dishes.
<ly enough have found that the
3ss of these dishes has detracted
Xther than enhanced the desir-
Of them in fine eyes of the
In, while abroad 1t makes them
ought. We will, however, throw
in prejudices for the present and
Nook calves heads as our English
do, and 1 hope eat this most
lie food with as great relish.
Il the English housewife or cook
3 the head and bones 1t we may
ed that. as our butcher will do
x much more easily and neatly
N as amateurs could hope to do.
N small head and having II boned
II reaches your home place 1t in a
IAN of water so 1t may be thor
cleansed. after which, put in a
- over the fire. with cold water
" and when 1t comes to boil skim
allowing 1t to boil for FIVE or six
~; then take up and put 1t in cold
10 cool. Next drain the meat on a
Ii and II the butcher did not cut 1t
4{de 1t into pieces convenient for
Nj and rub each piece thoroughly
|trnon Juice; then place 1t back In
&wpan with one carrot, one onion,
l sprigs of celery. some parsley,
a four cloves, salt and pepper and
= three cupfuls of good stock or
;.1nd simmer slowly for about two
N When the pieces OF meat appear
1rain on a napkin and serve with
hey and butter sauce, or, If you
NJ make a brain sauce. II the lat
<desired cook the bTains by boiling
1tgar and water and a little stock,
Qhen done add them to an ordinary
q sauce. In all cases pour the sauce
he meat when serving. Another
&fay of serving calf's head IT, with
lite sauce. Prepare the hssd as
4by soaking in cold water and par
II and skimming. put into stew
>pout one pound of chopped beef
.0ne carrot. one onion, some celery
1cloves and blade Of mace; stir
i{he suet is melted. using a wooden
" add the pulp Of two lemons and
III handful Of -four, season with
md perper, add enough water Of
lyto moisten we'll. put in the mea
boil gently for about two hours
b done drain and serve with pig
y sauce. .#
n sauce may be made in the follow
ny while the calf's he ad Is oocsing
In a saucepan one tablespoonful o
n, add one small onion and on
n carrot chopped fine and cook TO
Minutes; sprinkle over one table
Hful of flour, stir we'll and add on
II cupful of vinegar. the sam
Hnt of good rich stock, salt and pep
n hit of thyme and simmer slowl,
,alf an hour; strain through a coars
n and add six small sharp pickle
BED fine.
HE calf's brains are not used 4
ING a sauce they may be served a
fprate dish, and by many are con
rtd a delicacy. Try them in thi
Y Clean and boil gently in vinega
water as directed above and whe
he'd cut into oval scollops and stee
il In a basin with a little oil, vinega
jer and salt; then fry in batter 6
MOULD oysters and serve with pic
u or provencale sauce. The calf
may also serve as a desirable dis
Mated as follows: After tiny hay
a{boiled trim the ears, scrape off II
/, skin from the upper part and CT
N .ear into four pieces lengthwise, pl
h TO steep in basin or stewpan Wi
Tablespoonful of olive oil. one
6Enr, two very small onions, a be
land sprigs Of parsley, with salt al
fer to season. Just before dim
e;dip them in a light batter and fry
y fat to a rich brown. Serve wi
I4to sauce.