The cook's oracle, containing receipts for plain cookery, on the most economical plan for private families; containing also a complete system of cookery for Catholic families / Being the result of actual experiments instituted in the kitchen of William Kitchiner, M. D.

  • Kitchiner, William, 1775?-1827.
Date:
1845
Catalogue details

Licence: Public Domain Mark

Credit: The cook's oracle, containing receipts for plain cookery, on the most economical plan for private families; containing also a complete system of cookery for Catholic families / Being the result of actual experiments instituted in the kitchen of William Kitchiner, M. D. Source: Wellcome Collection.

    187/464 (page 151)
    SWEETBREADS PLAIN. $9. Parboil and slice them as before, dry them on a clean cloth, flour them, and fry them a delicate brown; take care to drain the fat well from them, and garnish them ith slices of Lemon, and sprigs of Chervil or Parsley, or crisp Parsley (278). For sauce, (303), or (272), and Slices of Ham or Bacon, as (443), or (444), or Forcemeat Balls made as (318 and 320). ** Take care to have a fresh Sweetbread :—it spoils sooner than al- most any thing, therefore shea A -parbotled as soon as tt comes in. This is called blanching, or setting it: Mutton Kidneys (95) are some- times broiled and sent up with Bvsccxe VEAL CUTLETS. 90 and 439. Let your cutlets be about half an inch thick, trim them, and flatten them with a cleaver; you may fry them in fresh butter, or good drippings (82) ; when brown on one side, turn them and do the other; if the fire is very fierce, they must change sides oftener. The time they will take depends on the thickness of the Cutlet and the heat of the fire; halfan inch thick will take about fifteen minutes. Make some Gravy, by putting the trimmings into a stew-pan with a little soft water, an onion, a roll of lemon-peel, a blade of mace, a sprig of thyme and parsley, and a bay leaf; stew over a slow fire an hour, then strain it ; put an ounce of butter into a stew-pan ; as soon as it is melted, mix with it as much flour as will dry it up, stir it over the fire for a few minutes, then add the gravy by degrees till it is all mixed, boil it for five minutes, and strain it through a tamis sieve, and put it to the cutlets; you may add some Browning (283), Mushroom (375), or Walnut Catchup, or Lemon Pickle, &c.; see also Sauces, (293 and 299). OR, Cut the Veal into pieces about as big as a crown piece, beat them with a cleaver, dip them in egg beat up with a little salt, and then in fine bread-crumbs ; fry them a light brown in boiling lard ; serve under them some good Gravy or Mushroom Sauce (272), which may be made in five minutes. . Garnish with Slices of Ham, or Rashers of Bacon,—(443 and 444), or Pork Sausages (86). Obs.— VEAL FORCEMEAT or stuffing (317, 318, Holl 320), Pork Sausages (86), Rashers of Bacon (443 and 444), are very relishing , accompaniments, fried and sent up in the form of Balls or Cakes, and laid round as a Garnish.