into narrow strips, cut the eggs into thin slices, mix the forcemeat rather stiffly with a little raw egg, and shape into small balls. Put a fairly thick layer of calf's head on the bottom of a piedish, cover with a thin layer of ham or bacon, add a few slices of egg, and a good sprinkling of salt, pepper, herbs, mace, nutmeg, and lemon-rind. Repeat until the dish is full, add the stock, and cover with the pastryBake in a moderately hot oven for about 1 hour, when cooked pour in, through the hole on the top, a little hot jellied stock, and set aside until cold.
Time.—To bake, about 1 hour. Average Cost, 3s. 6d. to 4s. 6d. Sufficient for 6 or 7 persons.
717.—CALF'S KIDNEY WITH SCRAMBLED EGGS. (Fr.—Rôgnons aux Oeufs Brouillés.)
Ingredients.—1 large or 2 small calf's kidneys, ½ a pint of Espagnole sauce (see sauces), ¼ of a pint of gravy or good stock, 1 glass of sherry, 2 ozs. of butter, 1 teaspoonful of finely-chopped parsley, 2 shallots or 1 very small onion finely chopped, 4 eggs, 1 tablespoonful of milk (about), salt and pepper.
Method.—Boil the sauce and gravy together for ½ an hour, then add the sherry. Remove all fat and skin from the kidney, cut it into very thin slices, and season well with salt and pepper. Melt half the butter in a sauté-pan or frying-pan, fry the shallots lightly, add the slices of kidney, and fry quickly on both sides, shaking the pan meanwhile over the fire. Pour the sauce over the kidney, draw the pan to the side of the fire, and cook slowly for 10 or 15 minutes. Beat up the eggs, add to them about 1 tablespoonful of milk and season to taste. Melt the remainder of the butter in a stewpan, pour in the eggs, cook very gently, and stir until they thicken. Arrange the kidney in a circle on a hot dish, pour the sauce round, and pile the scrambled eggs in the centre. Sprinkle the parsley over the whole, and serve.
Time.—From 50 to 60 minutes. Average Cost, 2s. Sufficient for 4 or 5 persons.
718.—CALF'S LIVER BRAISED. (Fr.—Foie de Veau, Braisé.)
Ingredients.—A small calf's liver, a few strips of larding-bacon, ½ a pint of brown sauce (see Sauces), ¼ of a pint of good stock, 1 glass of port wine, the juice of ½ a lemon, 1 small onion sliced, 1 small carrot sliced, a bouquet-garni (parsley, thyme, bay-leaf), 1 blade of mace, 1 bay-leaf, 6 peppercorns, 1 clove, a small slice of ham or bacon cut into strips, 1 oz. of butter.
Method.—Soak the liver in cold water for 20 minutes, then drain, dry well, and insert the strips of bacon, which should be about ⅛ of an