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Page:Mrs Beeton's Book of Household Management.djvu/534

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468
HOUSEHOLD MANAGEMENT

p. 404). Remove to a hot dish, pour a little sauce over, garnish with rolls of bacon, and slices of tomato and lemon, and serve the remainder of the sauce in a tureen.

Time.—Allow 25 to 30 minutes to each lb. of veal. Average Cost, 2s. exclusive of the meat.

The Fattening of Calves.—The method adopted for fattening young calves is very simple. Their principal article of diet is milk, with which they are freely supplied. The house or shed where the calves are kept is well ventilated, and the temperature so regulated that the extremes of heat and cold are avoided. A moderate amount of light only is admitted, and lumps of chalk, which calves are fond of licking, are placed within their reach. Thus fed and tended, at the end of 8 or 9 weeks the young animals, frequently attain the weight of 18 to 20 stone.

764.—SWEETBREADS, STEWED. (See. No. 272)

765.—SWEETBREADS (To Blanch.) (Fr.Ris de Veau.)

In whatever form the sweetbreads may be subsequently dressed, they must be first blanched, to render them white and firm. One hour's soaking, at least, in cold water, is necessary to free them from blood, and they may with advantage be allowed to remain longer. They should then be put into a stewpan, covered with cold water, and brought slowly to the boil, and after 2 or 3 minutes' gentle cooking, may be either transferred to a basin of cold water and allowed to remain in it until cold, or well washed in cold water and pressed between 2 dishes until cold.

766.—SWEETBREAD FRIED. (Fr.Fritot de Ris de Veau.)

Ingredients.—1 calf's heart sweetbread, 1 pint of white stock or water (when water is used, add a little onion, carrot, and turnip), 1 egg, breadcrumbs, 1 oz. of butter or frying-fat.

Method.—Blanch the sweetbread (see No. 765), then put it into a stewpan with the stock, add seasoning if necessary, and simmer gently for 40 minutes. Press between 2 plates until cold, then cut into slices, brush over with egg, coat with breadcrumbs, and fry in the butter in a sauté-pan, or in a deep pan of hot fat, until lightly browned. Drain well, and serve on a folded serviette, or dish paper, garnished with fried parsley.

Time.—1¼ hours, after the sweetbread is blanched. Average Cost, 3s. 6d. Sufficient for 2 or 3 persons.

767.—SWEETBREADS, BRAISED. (Fr.Ris de Veau, braisée.)

Ingredients.—A pair of calf's sweetbreads, ¾ of a pint of stock, 1 small