braise for 3 hours, adding more stock as that in the stewpan reduces. When done, put in the oven on a baking-sheet for a few minutes, to crisp the bacon, brush over with glaze, and place on a hot dish. Add a little glaze to the liquor in the stewpan, skim, strain, season to taste, and serve in a sauce-boat, garnish the dish with the sorrel purée, and serve. Spinach may be used instead of sorrel.
Time.—3½ to 3¾ hours. Average Cost, about 5s. Sufficient for 8 or 9 persons.
734.—FRICASSEE OF CALF'S HEAD. (Fr.—Tête de Veau en Fricassée.)
Ingredients.—½ a calf's head, 1 pint of the liquor in which the head was boiled, 1½ ozs. of butter 1½ ozs. of flour, 2 tablespoonfuls of cream, the yolks of 2 eggs, the juice of 1 lemon, a good pinch of mace, salt and pepper, rolls of fried bacon, forcemeat balls (see Forcemeats).
Method.—Prepare and boil the calf's head as directed in the recipe for "Calf's Head Collared" (the remains of a calf's head may be used), remove the bones, and cut the meat into pieces 1½ inches square. Melt the butter in a stewpan, fry the flour for a few minutes without browning, then add the stock, stir until it boils, and simmer gently for 10 minutes. Add the mace, seasoning to taste, put in the pieces of meat, cover closely, and draw the stewpan to the side of the stove for about 20 minutes. Shape the forcemeat into small balls, and either fry or bake them until nicely browned. Place the rolls of bacon on a skewer and fry or bake them until crisp. Remove the pieces of meat from the sauce, and arrange them on a hot dish in a pile. Have ready the cream and yolks of eggs mixed lightly together, add these to the sauce, and stir by the side of the fire until they thicken, but the sauce must on no account be allowed to boil. Add the lemon-juice, season to taste, and strain over the meat. Garnish with the forcemeat balls and rolls of bacon, and serve.
Time.—After the calf's head is boiled, nearly 1 hour. Average Cost, 4s. to 5s. Sufficient for 6 or 7 persons.
735.—GALANTINE OF VEAL. (Fr.—Galantine de Veau.)
Ingredients.—A small breast of veal, 1½ or 2 lb. of sausage meat, 2 or 3 rashers of bacon (ham or tongue may be substituted), 1 hard-boiled egg, glaze (see p. 137), salt, pepper, a grate of nutmeg, ground mace, ground cloves.
Method.—Bone the veal, and flatten it out on the table. Season well with salt and pepper, spread on ½ the sausage meat in an even layer, distribute narrow strips of bacon and slices of egg over the surface, add mace, nutmeg, and cloves in very small quantities, and a liberal