cutlet bat or rolling pin, season well with salt and pepper, spread on a thin layer of forcemeat, roll up tightly, and bind firmly with tape. Have ready boiling in a saucepan sufficient stock or water to cover the joint; if water is used, 1 onion, 1 carrot, ½ a turnip, and a little celery and seasoning should be added when the water boils. Bring to the boil, skim well, and simmer gently for 3 or 3½ hours, according to size. Meanwhile prepare the gravy (see Gravies), forcemeat balls, and rolls of bacon. When sufficiently cooked, remove the meat to a hot dish, take away the tapes, and garnish with the forcemeat balls, rolls of bacon and cut lemon. When the veal is not a good colour a little of the brown gravy may be used to partially mask it, otherwise serve the whole in a tureen.
Time.—From 3½ to 4 hours altogether. Average Cost, 10d. per lb. Sufficient, allow 4 lb. for 5 or 6 persons.
700.—CALF'S BRAINS, FRIED. (Fr.—Cervelles de Veau frites.)
Ingredients.—1 or 2 Calf's brains, vinegar, 1 small onion. For the batter: 2 ozs. of flour, 1 tablespoonful of salad oil, ½ a gill of tepid water, the white of 1 egg, salt, frying-fat.
Method.—Remove the skin and fibres, wash the brains in several waters, put them into a stewpan with the onion (sliced), and a tablespoonful of vinegar, bring to the boil, and simmer gently for 10 minutes. Remove from the stewpan, strain, dry well, and cut the brains into rather thin slices. Add a little salt to the flour, mix smoothly with the salad oil and water, whip the white of egg stiffly, and stir it lightly into the batter. Have ready a deep pan of hot frying-fat, dip each slice of brains into the batter, drop these into the hot fat, and fry them until lightly browned. Drain well, dish up, garnish with fried parsley, and serve hot.
Time.—From 30 to 40 minutes. Average Cost, 10d. to 1s. Sufficient for 3 or 4 persons.
701.—CALF'S BRAINS, MILAN STYLE. (Fr.—Cervelles de Veau à la Milanaise.)
Ingredients.—2 calves' brains, ¾ of a pint of tomato sauce, ¼ of a pint of well reduced white sauce (see Sauces), 2 tablespoonfuls of cream, 4 ozs. of macaroni, 1 small onion, 1 tablespoonful of vinegar, 1 egg, breadcrumbs, frying-fat, salt and pepper, flour.
Method.—Prepare, cook and slice the brains as directed in the preceding recipe; season a dessertspoonful of flour with salt and pepper, dip each slice of brains in the mixture, brush over with egg, coat with breadcrumbs, and fry until lightly browned in hot fat. Break the macaroni into short lengths, put it into salted boiling water, and boil
