 section 41 of the book of household management this is a LibriVox recording all LibriVox recordings are in the public domain for more information or to volunteer please visit LibriVox.org the book of household management by Isabella Beaton recipes chapter 19 part 2 boiled calf's head with the skin on 876 ingredients calf's head boiling water breadcrumbs one large bunch of parsley butter white pepper and salt to taste four tablespoons of melted butter one tablespoon full of lemon juice two or three grains of cayenne mode put the head into boiling water and let it remain by the side of the fire for three or four minutes take it out hold it by the ear and with the back of a knife scrape off the hair should it not come off easily dip the head again into boiling water when perfectly clean take the eyes out cut off the ears and remove the brain which soak for an hour in warm water put the head into hot water to soak for a few minutes to make it look white and then have ready a stew pan into which lay the head cover it with cold water and bring it gradually to boil remove the scum and add a little salt which assists to throw it up simmer it very gently from two and a half to three hours and when nearly done boil the brains for a quarter of an hour skin and chop them not too finely and add a tablespoon full of minced parsley which has been previously scalded season with pepper and salt and stir the brains parsley etc into about four tablespoons of melted butter add the lemon juice in the cayenne and keep these hot by the side of the fire take up the head cut out the tongue skin it put it on a small dish with the brains around it sprinkle over the head a few bread crumbs mixed with a little mince parsley brown these before the fire and serve with a two-ring of parsley and butter and either boiled bacon ham or pickled pork as an accompaniment time two and a half to three hours average cost according to the season from three shillings to seven shillings six pence sufficient for eight or nine persons seasonable from March to October boiled carves head without the skin 877 ingredients carves head water a little salt four tablespoons of melted butter one tablespoon full of minced parsley pepper and salt to taste one tablespoon full of lemon juice mode after the head has been thoroughly cleaned and the brains removed soak it in warm water to blanch it lay the brains also into warm water to soak and let them remain for about an hour put the head into a stew pan with sufficient cold water to cover it and when it boils add a little salt take off every particle of scum that rises and boil the head until perfectly tender boil the brains chop them and mix them with melted butter mince parsley pepper salt and lemon juice in the above proportion take up the head skin the tongue and put it on a small dish with the brains around it have ready some parsley and butter smother the head with it and the remainder send to table and to read bacon ham pickled pork or pigs cheek are indispensable with carves head the brains are sometimes chopped with hard boiled eggs and mixed with a little better male or white sauce time from one and a half to two and a quarter hours average cost according to the season from three shillings to five shillings sufficient for six or seven persons seasonable from March to October note the liquor in which the head was boiled should be saved it makes excellent soup and will be found a nice addition to gravies etc half a carves head is as frequently served as a whole one it being a more convenient size joint for a small family it is cooked in the same manner and served with the same sources as in the preceding recipe hashed carves head cold meat cookery 878 ingredients the remains of a cold boiled carves head one quart of the liquor in which it was boiled a faggot of savory herbs one onion one carrot a strip of lemon peel two blades of pounded mace salt and white pepper to taste a very little cayenne rather more than two tablespoons of sherry one tablespoon full of lemon juice one tablespoon full of mushroom ketchup four sweet balls mode cut the meat into neat slices and put the bones and trimmings into a stew pan with the above proportion of liquor that the head was boiled in add a bunch of savory herbs one onion one carrot a strip of lemon peel and two blades of pounded mace and let these boil for one hour or until the gravy is reduced nearly half strain it into a clean stew pan thicken it with a little butter and flour and add a flavoring of sherry lemon juice and ketchup in the above proportion season with pepper salt and a little cayenne put in the meat let it gradually warm through but not boil more than two or three minutes garnish the dish with four sweet balls and pieces of bacon rolled and toasted placed alternately and send it to table very hot time all together one and a half hours average cost exclusive of the remains of the head six pence seasonable from March to October veal collops and entree eight hundred and seventy nine ingredients about two pounds of the prime part of the leg of veal a few slices of bacon force meat number four hundred and seventeen cayenne to taste egg and breadcrumbs gravy mode cut the veal into long thin collops flatten them and lay on each a piece of thin bacon of the same size have ready some force meat made by recipe number four hundred and seventeen which spread over the bacon sprinkle over all a little cayenne roll them up tightly and do not let them be more than two inches long skewer each one family egg and bread crumb them and fry them a nice brown in a little butter turning them occasionally and shaking the pan about when done place them on a dish before the fire put a small piece of butter in the pan dredge in a little flour add a quarter of a pint of water two tablespoons of lemon juice a seasoning of salt pepper and pounded mace let the whole boil up and pour it over the collops time from ten to fifteen minutes average cost ten pence per pound sufficient for five or six persons seasonable from March to October calf's liver or fiend's albs and sauce pecans eight hundred and eighty ingredients a calf's liver flour a bunch of savory herbs including parsley when liked two mint shallots one teaspoon full of flour one tablespoon full of vinegar one tablespoon full of lemon juice pepper and salt to taste a quarter of a pint of water mode procure a calf's liver as white as possible and cut it into slices of a good and equal shape dip them in flour and fry them of a good color in a little butter when they are done put them on a dish which keep hot before the fire mince the herbs very fine put them in the frying pan with a little more butter add the remaining ingredients simmer gently until the herbs are done and pour over the liver time according to the thickness of the slices from five to ten minutes average cost ten pence per pound sufficient for seven or eight persons seasonable from March to October calf's liver and bacon eight hundred and eighty one ingredients two or three pounds of liver bacon pepper and salt to taste the small piece of butter flour two tablespoons of lemon juice quarter of a pint of water mode cut the liver in thin slices and cut as many slices of bacon as there are of liver fry the bacon first and put that on a hot dish before the fire fry the liver in the fat which comes from the bacon after seasoning it with pepper and salt and dredging over it a very little flour turn the liver occasionally to prevent its burning and when done lay it around the dish with a piece of bacon between each pour away the bacon fat put in a small piece of butter dredging a little flour add the lemon juice and water give one boil and pour it in the middle of the dish it may be garnished with slices of cut lemon or force meat balls time according to the thickness of the slices from five to ten minutes average cost ten pence per pound sufficient for six or seven persons seasonable from March to October calf's liver larded and roasted an entree eight hundred and eighty two ingredients a calf's liver vinegar one onion three or four sprigs of parsley and thyme salt and pepper to taste one bay leaf lardoon's brown gravy mode take a fine white liver and light it the same as a fricken dough put it into vinegar with an onion cut in slices parsley thyme bay leaf and seasoning in the above proportion let it remain in this pickle for 24 hours then roast and baste it frequently with vinegar etc glaze it serve it under a good brown gravy or sauce picante and send it to the table very hot time rather more than one hour average cost ten pence per pound sufficient for seven or eight persons seasonable from March to October note calf's liver stuffed with force meat number four hundred seventeen to which has been added a little fat bacon will be found a very savory dish it should be lighted or wrapped in buttered paper and roasted before a clear fire brown gravy and current jelly should be served with it fillet of veal albashamel cold meat cookery eight hundred eighty three ingredients a small fillet of veal one pint of bashamel sauce number 367 a few breadcrumbs clarified butter mode a fillet of veal that has been roasted the preceding day will answer very well for this dish cut the middle out rather deep leaving a good margin round from which to cut nice slices and if they should be any cracks in the veal fill them up with force meat mince finally the meat that was taken out mixing with it a little of the force meat to flavor and stir to its sufficient bashamel to make it of a proper consistency warm the veal in the oven for about an hour taking care to baste it well that it may not be dry put the mince in a place where the meat was taken out sprinkle a few breadcrumbs over it and drop a little clarified butter on the breadcrumbs put it into the oven for a quarter of an hour to brown and pour bashamel around the sides of the dish time altogether one and a half hours seasonable from March to October to Raghu and knuckle of veal eight hundred eighty four ingredients knuckle of veal pepper and salt to taste flour one onion one head of celery or a little celery seed a faggot of savory herbs two blades of pounded mace thickening of butter and flour a few young carrots one table spinful of ketchup one table spinful of tomato sauce three table spinfuls of sherry the juice of a quarter of a lemon mode cut the meat from a knuckle of veal into neat slices season with pepper and salt and dredge them with flour fry them in a little butter of a pale brown and put them into a stew pan with the bone which should be chopped in several places add the celery herbs mace and carrots pour over all about one pint of hot water and let it simmer very gently for two hours over a slow but clear fire take out the slices of meat and carrots strain and thicken the gravy with a little butter rolled in flour add the remaining ingredients give one boil put back the meat and carrots let these get hot through and serve when in season a few green peas boiled separately and added to this dish at the moment of serving would be found a very agreeable addition time two hours average cost five pence of six pence per pound sufficient for four or six persons stewed knuckle of veal and rice 885 ingredients knuckle of veal one onion two blades of mace one teaspoon full of salt half a pound of rice mode have the knuckle cut small or cut some cutlets from it that it may be just large enough to be eaten the same day it is dressed as cold boiled veal is not a particularly tempting dish break the shank bone wash it clean and put the meat into a stew pan with sufficient water to cover it let it gradually come to a boil put in the salt and remove the scum as fast as it rises when it has simmered gently for about three quarters of an hour add the remaining ingredients and stew the whole gently for two and a quarter hours put the meat into a deep dish pour over at the rice etc and send boiled bacon and a terrain of parsley and butter to table with it time a knuckle of veal weighing six pounds three hours gentle stewing average cost five pence to six pence per pound sufficient for five or six persons seasonable from March to October note macaroni instead of rice boiled with the veal will be found good or the rice and macaroni may be emitted and the veal sent to table smothered in parsley and butter roast loin reveal 886 ingredients veal melted butter mode paper the kidney fat roll in and skewer the flap which makes the joint a good shape dredge it well with flour and put it down to a bright fire should the line be very large skewer the kidney back for a time to roast thoroughly keep it well basted and a short time before serving remove the paper from the kidney and allow it to acquire a nice brown color but it should not be burnt have ready some melted butter put it into the dripping pan after it is emptied of its contents pour it over the veal and serve garnish the dish with slices of lemon and force meatballs and send to table with it boiled bacon ham pickled pork or pigs cheek time a large loin three hours average cost nine and a half pence per pound sufficient for seven or eight persons seasonable from March to October note a piece of toast should be placed under the kidney when the veal is dished loin reveal al-bashamel cold meat cookery 887 ingredients loin reveal half a teaspoon full of minced lemon peel rather more than half a pint of bashamel or white sauce mode a line of veal which has come from the table with very little taken off answers very well for this dish cut off the meat from the inside mince it and mix with it some minced lemon peel put into it sufficient bashamel to warm through in the meantime wrap the joint in buttered paper and place it in the oven to warm when thoroughly hot dish the mince place the loin above it and pour over the remainder of the bashamel time one-and-a-half hours to warm the meat in the oven seasonable from March to October loin reveal al-adab 888 ingredients the chump end of the loin reveal force meat number 417 a few slices of bacon a bunch of savory herbs two blades of mace half a teaspoon full of whole white pepper one pint of veal stalk or water five or six green onions mode cut off the chump from a loin reveal and take out the bone fill the cavity with force meat number 417 tied up tightly and lay it in a stew pan with the bones and chiming's and cover the veal with a few slices of bacon add the herbs mace pepper and onions and stalk or water cover the pan with a closely fitting lid and simmer for two hours shaking the stew pan occasionally take out the bacon herbs and onions reduce the gravy if not already thickened off to a glaze with which glaze the meat and serve with tomato mushroom or sorrel sauce time two hours average cost nine pence per pound sufficient for four or five persons seasonable from March to October mince veal with bashamel sauce cold meat cookery very good 889 ingredients the remains of a fillet of veal one pint of bashamel sauce number 367 half a teaspoon full of minced lemon peel force meat balls mode cut but do not chop a few slices of cold roast veal as finely as possible sufficient to make rather more than one pound weighed after being minced make the above proportion of bashamel by recipe number 367 add the lemon peel put in the veal and let the whole gradually warm through when it is at the point of simmering dish it and garnish with force meat balls and fried snippets of bread time to simmer one minute average cost exclusive of the cold meat one chilling for offense sufficient for five or six persons seasonable from March to October mince fill more economical 890 ingredients the remains of cold roast fillet or loin of veal rather more than one pint of water one onion half a teaspoon full of minced lemon peel salt and white pepper to taste one blade of pounded mace two or three young carrots a faggot of sweet herbs thickening of butter and flour one tablespoon full of lemon juice three tablespoons of cream or milk mode take about one pound of veal and should there be any bones dredge them with flour and put them into a stew pan with the brown outside and a few meat trimmings add rather more than a pint of water the onion cut in slices lemon peel seasoning mace carrots and herbs simmer these well for rather more than one hour and strain the liquor rub a little flour into some butter add this to the gravy set it on the fire and when it boils skim well mince the veal finely by cutting and not chopping it put it in the gravy let it get warm through gradually add the lemon juice and cream and when it is on the point of boiling serve garnish the dish with snippets of toasted bread and slices of bacon rolled and toasted force meatballs may also be added if more lemon peel is like than is stated above put a little very finely minced to the veal after it is warmed in the gravy time one hour to make the gravy average cost exclusive of the cold meat six pence seasonable from much to October the calf a symbol of divine power a singular symbolical ceremony existed among the Hebrews in which the calf performed the most important part the calf being a type or a symbol of divine power or what was called the Elohim the almighty intelligence that brought them out of Egypt was looked upon much in the same light by the Jews as the cross subsequently was by the Christians a mystical emblem of the divine passion and goodness consequently an oath taken on either the calf or the cross was considered equally solemn and sacred by Jew or Nazarene and the breaking of it a soul standing perjury on themselves and an insult and profanation directly offered to the Almighty to render the oath more impressive in solemn it was customary to slaughter a dedicated calf in the temple when the priest having divided the carcass into a certain number of parts and with intervening spaces arranged the severed limbs on the marble pavement the one or all the party if there was many individuals to be bound by the oath repeating the words of the compact threaded their way in and out through the different spaces till they had taken the circuit of each portion of the divided calf when the ceremony was concluded to avert the anger of the Lord when Jerusalem was threatened by Nebuchadnezzar and his Babylonian host the Jews had made a solemn to God ratified by the ceremony of the calf if he released them from their dreaded foe to cancel the servitude of their Hebrew brethren after investing the city for some time and reducing the inhabitants to dreadful suffering and privation the Babylonians hearing that Pharaoh him the Jews had solicited for aid was rapidly approaching with a powerful army hastily raised the siege and removing to a distance took up a position where they could intercept the Egyptians and still cover the city no sooner did the Jews behold the retreat of the enemy then they believed all dangerous past and with their usual turpitude they repudiated their oath and refused to liberate their oppressed countrymen for this violation of their covenant with the Lord they were given over to all the horrors of the sword pestilence and famine Jeremiah 34 15 to 17 mince veal and macaroni a pretty side or corner dish 891 ingredients three quarters of a pound of mince cold roast veal three ounces of ham one tablespoon full of gravy pepper and salt to taste three teaspoon full of grated nutmeg quarter of a pound of breadcrumbs quarter of a pound of macaroni one or two eggs to bind a small piece of butter mode cut some nice slices from a cold fillet of veal trim off the brown outside and mince the meat finally with the above proportion of ham should the meat be very dry at a spoonful of good gravy season highly with pepper and salt add the grated nutmeg and breadcrumbs and mix these ingredients with one or two eggs well beaten which should bind the mixture and make it like force meat in the meantime boil the macaroni and salt and water and drain it butter and mold put some of the macaroni at the bottom and sides of it in whatever form is liked mix the remainder with the force meat fill them all up to the top put a plate of small dish on it and steam for half an hour turn it out carefully and serve with good gravy poured round but not over the meat time half an hour average cost exclusive of the cold meat tempents seasonable from March to October note to make a variety boil some carrots and turnips separately in a little salt and water when done cut them into pieces about an eighth of an inch in thickness butter an oval mold and place these in it in white and red stripes alternately at the bottom and sides proceed as in the foregoing recipe and be very careful in turning it out of the mold molded minced veal cold meat cookery 892 ingredients 3 quarters of a pound of cold roast veal a small slice of bacon quarter of a teaspoon full of minced lemon peel half an onion topped fine salt pepper and pounded maize to taste a slice of toast soaked in milk one egg mode mince the meat very fine after removing from it all skin and outside pieces and top the bacon mix these well together adding the lemon peel onion seasoning maize and toast when all the ingredients are thoroughly incorporated heat up an egg with which bind the mixture butter a shape put in the meat and bake for three quarters of an hour turn it out of the mold carefully and pour it round a good brown gravy a sheeps head dressed in this manner is an economical and savoury dish time three quarters of an hour average cost exclusive of the meat six cents seasonable from March to October braised neck of veal 893 ingredients the best end of the neck of veal from three to four pounds bacon one tablespoon full of minced parsley salt pepper and grated nutmeg to taste one onion two carrots a little celery when this is not obtainable use the seed half a glass of sherry thickening of butter and flour lemon juice one blade of pounded maize mode prepare the bacon for larding and roll it in minced parsley salt pepper and grated nutmeg lard the veal put it into a stew pan with a few slices of lean bacon or ham and onion carrots and celery and do not quite cover it with water stew it gently for two hours or until it is quite tender strain off the liquor stir together over the fire in a stew pan a little flour and butter until brown lay the veal in this the upper side to the bottom of the pan and let it remain till of a nice brown color place it in the dish pour into the stew pan as much gravy as is required boil it up skim well add the wine pounded maize and lemon juice simmer for three minutes pour it over the meat and serve time rather more than two hours average cost eight pence per pound sufficient for five or six persons seasonable from March to October birth of calves the cow seldom produces more than a single calf sometimes twins and very rarely three a French newspaper however the Nouveau bulletin des sciences gave a trustworthy but extraordinary account of a cow which produced nine calves in all at three successive births in three successive years the first year four cow calves the second year three calves two of them females the third year two calves both females with the exception of two belonging to the first birth all were suckled by the mother roast neck of veal 894 ingredients veal melted butter four sweet balls mode have the veal cut from the best end of the neck dredge it with flour and put it down to a bright clear fire keep it well basted dish it pour over it some melted butter and garnish the dish with fried four sweet balls send to the table with a cut lemon the scrag maybe boiled or stewed in various ways with rice onion sauce or parsley and butter time about two hours average cost eight pence per pound sufficient four or five pounds for five or six persons seasonable from March to October end of section 41 section 42 of the book of household management this is a LibriVox recording all LibriVox recordings are in the public domain for more information or to volunteer please visit LibriVox.org read by Betsy Bush in Marquette, Michigan January 2009 the book of household management by Isabella Beaton recipes chapter 19 part 3 veal olive pie cold meat cookery number 895 ingredients a few thin slices of cold filet of veal a few thin slices of bacon force meat number 417 a cup full of gravy four tablespoons of cream puff crust mode cut thin slices from a filet of veal place on them thin slices of bacon and over them a layer of force meat made by recipe number 417 with an additional seasoning of shallot and cayenne roll them tightly and fill up a pie dish with them add the gravy and cream cover with a puff crust and bake from one to one and a half hour should the pie be very large allow two hours the pieces of rolled veal should be about three inches in length and about three inches round time moderate pie one to one and a half hour seasonable from March to October fried patties cold meat cookery number 896 ingredients cold roast veal a few slices of cold ham one egg boiled hard pounded mace pepper and salt to taste gravy cream one teaspoon full of minced lemon peel good puff paste mode mince a little cold veal and ham allowing one-third ham to two-thirds veal add egg boiled hard and chopped and a seasoning of pounded mace salt pepper and lemon peel moisten with a little gravy and cream make a good puff paste roll rather thin and cut it into round or square pieces put the mince between two of them pinch the edges to keep in the gravy and fry a light brown they may be also baked in patty pans in that case they should be brushed over with the yolk of an egg before they are put in the oven to make a variety oysters may be substituted for the ham time 15 minutes to fry the patties seasonable from March to October veal pie number 897 ingredients two pounds of veal cutlets one or two slices of lean bacon or ham salt and pepper to taste two tablespoon fulls of minced savory herbs two blades of pounded mace crust one teacup full of gravy mode cut the cutlets into square pieces and season them with salt pepper and pounded mace put them in a pie dish with the savory herbs sprinkled over and one or two slices of lean bacon or ham placed at the top if possible this should be previously cooked as undressed bacon makes the veal red and spoils its appearance pour in a little water cover with crust ornament it in any way that is approved brush it over with the yolk of an egg and bake in a well-heated oven for about one and a half hour pour in a good gravy after baking which is done by removing the top ornament and replacing it after the gravy is added time about one and a half hour average cost two shillings six pence sufficient for five or six persons seasonable from March to October a very veal dinner at a dinner given by Lord Polkomet a scotch nobleman and judge his guests saw when the covers were removed that the fair consisted of veal broth a roasted filet of veal veal cutlets a veal pie a calf's head and calf switch jelly the judge observing the surprise of his guests volunteered an explanation oh a it's a cough when we kill a beast we just eat up aside and down the tether veal and ham a pie number 898 ingredients two pounds of veal cutlets half pound of boiled ham two tablespoon fulls of minced savory herbs one quarter teaspoon full of grated nutmeg two blades of pounded mace pepper and salt to taste a strip of lemon peel finely minced the oaks of two hard boiled eggs half a pint of water nearly half a pint of good strong gravy puff crust mode cut the veal into nice square pieces and put a layer of them at the bottom of a pie dish sprinkle over them a portion of the herbs spices seasoning lemon peel and the yolks of the eggs cut in slices cut the ham very thin and put a layer of this in proceed in this manner until the dish is full so arranging it that the ham comes out at the top lay a puff paste on the edge of the dish and pour in about half a pint of water cover with crust ornament it with leaves brush it over with the yolk of an egg and bake in a well heated oven for one to one and a half hour or longer should the pie be very large when it is taken out of the oven pour in at the top through a funnel nearly half a pint of strong gravy this should be made sufficiently good that when cold it may cut in a firm jelly this pie may be very much enriched by adding a few mushrooms oysters or sweetbreads but it will be found very good without any of the last named additions time one and a half hour or longer should the pie be very large average cost three shilling sufficient for five or six persons seasonable from March to October potted of veal for breakfast number 899 ingredients to every pound of veal allow quarter pound of ham cayenne and pounded mace to taste six ounces of fresh butter clarified butter mode mince the veal and ham together as finally as possible and pound well in a mortar with cayenne pounded mace and fresh butter in the above proportion when reduced to a perfectly smooth paste press it into potting pots and cover with clarified butter if kept in a cool place it will remain good some days seasonable from March to October names of calves etc during the time the young male calf is suckled by his mother he is called a bull or ox calf when turned a year old he is called a sterk stot or yearling on the completion of his second year he is called a two-year-old bull or steer and in some counties a twinter then a three-year-old steer and at four an ox or a bullock which ladder names are retained till death it may be here remarked that the term ox is used as a general or common appellation for neat cattle in a specific sense and irrespective of sex as the British ox the Indian ox the female is termed cow but while suckling the mother a cow calf at the age of a year she is called a yearling quay in another year a heifer or twinter then a three-year-old quay or twinter and at four years old a cow other names to be regarded as provincialisms may exist in different districts ragu of cold veal cold meat cookery number 900 ingredients the remains of cold veal one ounce of butter half pint of gravy thickening of butter and flour pepper and salt to taste one blade of pounded mace one tablespoon full of mushroom ketchup one tablespoon full of sherry one dessert spoonful of lemon juice four sweet balls mode any part of veal will make this dish cut the meat into nice looking pieces put them in a stew pan with one ounce of butter and fry a light brown add the gravy hot water may be substituted for this thicken with a little butter and flour and stew gently about quarter hour season with pepper salt and pounded mace add the ketchup sherry and lemon juice give one boil and serve garnish the dish with force meat balls and fried rashers of bacon time altogether half hour average cost exclusive of the cold meat six pence seasonable from March to October note the above recipe may be varied by adding vegetables such as peas cucumbers lettuces green onions cut in slices a dozen or two of green gooseberries not seedy all of which should be fried a little with the meat and then stewed in the gravy veal results cold meat cookery number 901 ingredients a few slices of cold roast veal a few slices of ham or bacon one tablespoon full of minced parsley one tablespoon full of minced savory herbs one blade of pounded mace a very little grated nutmeg cayenne and salt to taste two eggs well beaten breadcrumbs mode mince the veal very finely with a little ham or bacon add the parsley herbs spices and seasoning mix into a paste with an egg form into balls or cones brush these over with egg sprinkle with breadcrumbs and fry a rich brown serve with brown gravy and garnish the dish with fried parsley time about 10 minutes to fry the results seasonable from March to October veal rolls cold meat cookery number 902 ingredients the remains of a cold filet of veal egg and breadcrumbs a few slices of fat bacon force meat number 417 mode cut a few slices from a cold filet of veal half-inch thick rub them over with egg lay a thin slice of fat bacon over each piece of veal brush these with the egg and over this spread the force meat thinly roll up each piece tightly egg and breadcrum them and fry them a rich brown serve with a mushroom sauce or brown gravy time 10 to 15 minutes to fry the rolls seasonable from March to October shoulder of veal stuffed and stewed number 903 ingredients a shoulder of veal a few slices of ham or bacon force meat number 417 three carrots two onions salt and pepper to taste a faggot of savory herbs three blades of pounded mace water thickening of butter and flour mode bone the joint by carefully detaching the meat from the blade bone on one side and then on the other being particular not to pierce the skin then cut the bone from the knuckle and take it out fill the cavity once the bone was taken with a force meat made by recipe number 417 roll and bind the veal up tightly put it into a stew pan with the carrots onions seasoning herbs and mace pour in just sufficient water to cover it and let it stew very gently for about five hours before taking it up try if it is properly done by thrusting a larding needle in it if it penetrates easily it is sufficiently cooked strain and skim the gravy thicken with butter and flour give one boil and pour it round the meat a few young carrots may be boiled and placed around the dish as a garnish and when in season green peas should always be served with this dish time five hours average cost seven pence per pound sufficient for eight or nine persons seasonable from March to October the fattening of calves the fattening of calves for the market is an important business in lannochir or Clydesdale and numbers of newly dropped calves are regularly carried there from the farmers of the adjacent districts in order to be prepared for the butcher the mode of feeding them is very simple milk is the chief article of their diet and of this the calves require a sufficient supply from first to last added to this they must be kept in a well-eared place neither too hot nor too cold and freely supplied with dry litter it is usual to exclude the light at all events to a great degree and to put within their reach a lump of chalk which they are very fond of licking thus fed calves at the end of eight or nine weeks often attain a very large size these 18 to 20 stone exclusive of the awful far heavier weights have occurred and without this deterioration in the delicacy and richness of the flesh this mode of feeding upon milk alone at first appears to be very expensive but it is not so when all things are taken into consideration for at the age of nine or ten weeks a calf originally purchased for eight shillings will realize nearly the same number of pounds for four or even six weeks the milk of one cow was sufficient indeed half that quantity is enough for the first fortnight but after the fifth or sixth week it will consume the greater portion of the milk of two moderate cows but then it requires neither oil cake nor linseed nor any other food usually however the calves are not kept beyond the age of six weeks and will then sell for five or six pounds each the milk of the cow is then ready for a successor in this manner a relay of calves may be prepared for the markets from early spring to the end of summer a plan more advantageous than that of overfeeding one to a useless degree of corpulency veal sausages number 904 ingredients equal quantities of fat bacon and lean veal to every pound of meat allow one a teaspoon full of minced sage salt and pepper to taste mode chop the meat and bacon finally and every pound allow the above proportion of very finely minced sage add a seasoning of pepper and salt mix the whole well together make it into flat cakes and fry a nice brown seasonable from March to October stewed veal with peas young carrots and new potatoes number 905 ingredients three or four pounds of the loin or neck of veal 15 young carrots a few green onions one pint of green peas 12 new potatoes a bunch of savory herbs pepper and salt to taste one tablespoon full of lemon juice two tablespoon fulls of tomato sauce two tablespoon fulls of mushroom ketchup mode dredged the meat with flour and roast or bake it about three quarters an hour it should acquire a nice brown color put the meat into a sauce pan with the carrots onions potatoes herbs pepper and salt pour over it sufficient boiling water to cover it and stew gently for two hours take out the meat and herbs put it in a deep dish skim off all the fat from the gravy and flavor it with lemon juice tomato sauce and mushroom ketchup in the above proportion have ready a pint of green peas boiled put them with the meat pour over it the gravy and serve the dish may be garnished with a few force meatballs the meat when preferred maybe cut into chops and floured and fried instead of being roasted and any part of veal dressed in this way will be found extremely savory and good time three hours average cost nine pence per pound sufficient for six or seven persons seasonable with peas from June to August baked sweetbreads and entree number 906 ingredients three sweetbreads egg and breadcrumbs oiled butter three slices of toast brown gravy mode choose large white sweetbreads put them into warm water to draw the blood and to improve their color let them remain for rather more than one hour then put them into boiling water and allow them to simmer for about 10 minutes which renders them firm take them up drain them brush over with egg sprinkle with breadcrumbs dip them in egg again and then into more breadcrumbs drop on them a little oiled butter and put the sweetbreads into a moderately heated oven and let them bake for nearly three quarter hour make three pieces of toast place the sweetbreads on the toast and pour round but not over them a good brown gravy time to soak one hour to be boiled 10 minutes baked 40 minutes average cost one shilling to five shillings sufficient for an entree seasonable in full season from May to August fried sweetbreads a la maitre de tel and entree number 907 ingredients three sweetbreads egg and breadcrumbs quarter pound of butter salt and pepper to taste rather more than half pint of maitre de tel sauce number 466 mode soak the sweetbreads in warm water for an hour then boil them for 10 minutes cut them in slices egg and breadcrum them season with pepper and salt and put them into a frying pan with the above proportion of butter keep turning them until done which will be in about 10 minutes dish them and pour over them a maitre de tel sauce made by recipe number 466 the dish may be garnished with slices of cut lemon time to soak one hour to be broiled 10 minutes to be fried about 10 minutes average cost one shilling to five shillings according to the season sufficient for an entree seasonable in full season from May to August note the egg and breadcrum may be omitted and the slices of sweet bread dredged with a little flour instead and a good gravy may be substituted for the maitre de tel sauce this is a very simple method of dressing them stewed sweetbreads an entree number 908 ingredients three sweetbreads one pint of white stock number 107 thickening of butter and flour six tablespoons of cream one tablespoon full of lemon juice one blade of pounded mace white pepper and salt to taste mode soak the sweetbreads in warm water for one hour and boil them for 10 minutes take them out put them into cold water for a few minutes lay them in a stew pan with the stock and simmer them gently for rather more than half hour dish them thicken the gravy with a little butter and flour let it boil up add the remaining ingredients allow the sauce to get quite hot but not boil and pour it over the sweetbreads time to soak one hour to be boiled 10 minutes stewed rather more than half hour average cost from one shilling to five shillings according to the season sufficient for an entree seasonable in full season from May to August note a few mushrooms added to this dish and stewed with the sweetbreads will be found an improvement season and choice of veal veal like all other meats has its season of plenty the best veal and the largest supply are to be had from March to the end of July it comes principally from the western counties and is generally of the Alderney breed in purchasing veal its whiteness and fineness of grain should be considered the color being especially of the utmost consequence veal may be bought at all times of the year and of excellent quality but is generally very dear except in the months of plenty stewed tendrons du vieux and entree number 909 ingredients the gristles from two breasts of veal stock number 107 one faggot of savory herbs two blades of pounded mace four cloves two carrots two onions a strip of lemon peel mode the tendrons or gristles which are found around the front of the breast veal are now very frequently served as an entree and when well dressed make a nice and favorite dish detach the gristles from the bone and cut them neatly out so as not to spoil the joint for roasting or stewing put them into a stew pan with sufficient stock number 107 to cover them add the herbs mace cloves carrots onions and lemon and simmer these for nearly or quite four hours they should be stewed until a fork will enter the meat easily take them up drain them strain the gravy boil it down to a glaze with which glaze the meat dish the tendrons in a circle with croutons fried of a nice color placed between each and put mushroom sauce or puree of green peas or tomatoes in the middle time four hours sufficient for one entree seasonable with peas from june to august cow pox or variola it is to dr. Jenner of berkeley-glockershire who died in 1823 that we owe the practice of vaccination as a preservative from the attack of that destructive scourge of the human race the smallpox the experiments of this philosophic man were begun in 1797 and published the next year he had observed that cows were subject to a certain infectious eruption of the teats and that those persons who became affected by it while milking the cattle escaped the smallpox raging around them this fact known to farmers from time immemorial led him to a course of experiments the result of which all are acquainted with tendrons du vieux and entree number nine ten ingredients the gristles from two breasts of veal stock number 107 one faggot of savory herbs one blade of pounded mace four cloves two carrots two onions a strip of lemon peel egg and breadcrumbs two tablespoonfuls of chopped mushrooms salt and pepper to taste two tablespoonfuls of sherry the yoke of one egg three tablespoons of cream mode after removing the gristles from the breast of veal stew them for four hours as in the preceding recipe with stock herbs mace cloves carrots onions and lemon peel when perfectly tender lift them out and remove any bones or hard parts remaining put them between two dishes with a weight on the top and when cold cut them into slices brush them over with egg sprinkle with breadcrumbs and fry a pale brown take half pint of the gravy they were boiled in add two tablespoonfuls of chopped mushrooms a seasoning of salt and pepper the sherry and the yoke of an egg beaten with three tablespoonfuls of cream stir the sauce over the fire until it thickens when it is on the point of boiling dish the tendrons in a circle and pour the sauce in the middle tendrons are dressed in a variety of ways with sauce a la spaniel vegetables of all kinds when they are served with a puree they should always be glazed time four and a half hours average cost usually bought with breast veal sufficient for an entree seasonable from march to october tet de vieux en tortue and entree number nine eleven ingredients half a calves head or the remains of a cold boiled one rather more than one pint of good white stock number 107 one glass of sherry or madira cayenne and salt to taste about 12 mushroom buttons when obtainable six hard-boiled eggs four jerkins eight quenelles or force meatballs number 422 or 423 12 crayfish 12 croutons mode half a calves head is sufficient to make a good entree and if there are any remains of a cold one left from the preceding day it will answer very well for this dish after boiling the head until tender remove the bones and cut the meat into neat pieces put the stock into a stew pan add the wine and a seasoning of salt and cayenne fry the mushrooms in butter for two or three minutes and add these to the gravy boil this quickly until somewhat reduced then put in the yolks of the hard-boiled eggs whole the whites cut in small pieces and the jerkins chopped have ready a few veal quenelles made by recipe number 422 or 423 add these with the slices of head to the other ingredients and let the whole get thoroughly hot without boiling arrange the pieces of head as high in the center of the dish as possible pour over them the ragu and garnish with the crayfish and croutons placed alternately a little of the gravy should also be served in a terrine time about half hour to reduce the stock sufficient for six or seven persons average cost exclusive of the calf's head two shilling nine pounds seasonable from march to october a frenchman's opinion of veal a great authority in his native paris tells us that veal as a meat is but little nourishing is relaxing and sufficiently difficult of digestion blending itself as it does he says to all the flowery imagery of the french tongue and manner to so many metaphors it may be called without exaggeration the chameleon of the kitchen who has not eaten calves head annetterelle simply boiled with the skin on its flavor heightened by sauce just a little sharp it is a dish as wholesome as it is agreeable and one that the most inexperienced cook may serve with success calves feet a la poulet all gratin fried etc they serve veal served in the same manner and under the same names sweetbreads en friccadue piquet en fin all these offer most satisfactory entrees which the art of the cook more or less varies for the gratification of his glory and the well-being of our appetites we have not spoken in the above catalog either of the liver or of the phrase or of the ears which also share the honor of appearing at our tables where is the man not acquainted with calves liver a la bourgeois the most frequent and convenient dish at unpretentious tables the phrase cooked in water and eaten with vinegar is a wholesome and agreeable dish and contains a mucilage well adapted for delicate persons calves ears have in common with the feet and civils the advantage of being able to be eaten either fried or a la poulet and besides can be made into a farce with the addition of peas onions cheese etc neither is it confined to the calves tongue or even the eyes that these shall dispute alone the glory of awakening the taste of man thus the first year which as is known comprises the heart the mew and the rate although not a very rush are a dish lends itself to all the caprices of an expert artist and may under various marvelous disguises deceive and please and even awake our appetite verily we might say after this rhapsody of our neighbor that his country's veal will not suffer in him as an able and eloquent exponent and admirer veal carving breast of veal number nine twelve the carving of a breast of veal is not dissimilar to that of a four quarter of lamb when the shoulders have been taken off the breast of veal consists of two parts the rib bones and the grizzly brisket these two parts should first be separated by sharply passing the knife in the direction of the lines one two when they are entirely divided the rib bones should be carved in the direction of the lines one to two when they are entirely divided the rib bones should be carved in the direction of the lines five to six and the brisket can be helped by cutting pieces in the direction three to four the carver should ask the guests whether they have a preference for the brisket or ribs and if there be a sweetbread served with the dish as it often is with roast breast of veal each person should receive a piece calf's head number nine thirteen this is not altogether the most easy looking dish to cut when it is put before a carver for the first time there is not much real difficulty in the operation however when the head has been attentively examined and after the manner of a phrenologist you get to know its bumps good and bad in the first place inserting the knife quite down to the bone cut slices in the direction of the line one to two with each of these should be helped a piece of what is called the throat sweetbread cut in the direction of from three to four the eye and the flesh round are favorite morsels with many and should be given to those at the table who are known to be the greatest connoisseurs the jawbone being removed there will then be found some nice lean and the palette which is reckoned by some a tidbit lies under the head on a separate dish there is always served the tongue and brains and each guest should be asked to take some of these filet of veal the carving of this joint is similar to that of a round of beef slices not too thick in the direction of the line one to two are cut and the only point to be careful about is that the veal be evenly carved between the flap and the meat the stuffing is inserted and a small portion of this should be served to every guest the persons whom the host wishes most to honor should be asked if they like the delicious brown outside slice as this by many is exceedingly relished knuckle of veal number nine fifteen the engraving showing the dotted line from one to two sufficiently indicates the direction which should be given to the knife in carving this dish the best slices are those from the thickest part of the knuckle that is outside the line one to two loin of veal number nine sixteen as is the case with the loin of mutton the careful jointing of a loin of veal is more than half the battle in carving it if the butcher be negligent in this manner he should be admonished for there is nothing more annoying or irritating to an inexperienced carver than to be obliged to turn his knife in all directions to find the exact place where it should be inserted in order to divide the bones when the jointing is properly performed there is little difficulty in carrying the knife down in the direction of the line one to two to each guest should be given a piece of the kidney and kidney fat which lie underneath and are considered great delicacies end of section 42 section 43 of the book of household management this is a LibriVox recording all LibriVox recordings are in the public domain for more information or to volunteer visit LibriVox.org the book of household management by mrs isabella beaten chapter 20 general observations on birds birds the free tenets of land air and ocean their forms all symmetry their motions grace in plumage delicate and beautiful thick without birthing close as fishes scales or loose as full blown poppies to the breeze the pelican island 917 the divisions of birds are found principally on their habits of life and the natural resemblance which their external parts especially their bills bear to each other according to mr vigors there are five orders each of which occupies its particular place on the surface of the globe so that the air the forest the land the marsh and the water has each its appropriate kind of inhabitants these are respectively designated as birds of prey perchers walkers waders and swimmers and in contemplating their variety lightness beauty and wonderful adaptation to the regions they severally inhabit and the functions they are destined to perform in the grand scheme of creation our hearts are lifted with admiration at the exhaustless ingenuity power and wisdom of him who has in producing them so strikingly manifested his handiwork not only these however but all classes of animals have their peculiar ends to fulfill and in order that this may be effectively performed they are constructed in such a manner as will enable them to carry out their conditions thus the quadrupeds that are formed to tread the earth in common with man are muscular and vigorous and whether they have passed into the servitude of man or are permitted to range the forest or the field they still retain in a high degree the energies with which they were originally endowed birds on the contrary are generally feeble and therefore timid accordingly wings have been given them to enable them to fly through the air and thus elude the force which by nature they are unable to resist notwithstanding the natural tendency of all bodies towards the center of the earth birds when raised in the atmosphere glide through it with the greatest ease rapidity and vigor there they are in their natural element and can vary their course with the greatest promptitude can mount or descend with the utmost facility and can light on any spot with the most perfect exactness and without the slightest injury to themselves 918 the mechanism which enables birds to wing their course through the air is both singular and instructive their bodies are covered with feathers which are much lighter than coverings of hair with which quadrupeds are usually cloved the feathers are so placed as to overlap each other like the slates or the tiles on the roof of a house they are also arranged from the four part backwards by which the animals are enabled the more conveniently to cut their way through the air their bones are tubular or hollow and extremely light compared with those of terrestrial animals this greatly facilitates their rising from the earth whilst their heads being comparatively small their bills shaped like a wedge their bodies slender sharp below and round above all these present a union of conditions favorable in the last degree to cutting their way through the aerial element to which they are considered as more peculiarly to belong with all these conditions however birds could not fly without wings these therefore are the instruments by which they have the power of rapid locomotion and are constructed in such a manner as to be capable of great expansion when struck in a downward direction if we accept in this action the slight hollow which takes place on the underside they become almost two planes in order that the downward action may be accomplished to the necessary extent the muscles which move the wings have been made exceedingly large so large indeed that in some instances they have been estimated at not less than a sixth of the weight of the whole body therefore when a bird is on the ground and intends to fly it takes a leap and immediately stretching its wings strikes them out with great force by this act these are brought into an oblique direction being turned partly upwards and partly horizontally forwards that part of the force which has the upward tendency is neutralized by the weight of the bird whilst the horizontal force serves to carry it forward the stroke being completed it moves upon its wings which being contracted and having their edges turned upwards obviate in a great measure the resistance of the air when it is sufficiently elevated it makes a second stroke downwards and the impulse of the air again moves it forward these successive strokes may be regarded as so many leaps taken in the air when the bird desires to direct its course to the right or the left it strikes strongly with the opposite wing which impels it to the proper side in the motions of the animal too the tail takes a prominent part and acts like the rudder of a ship except that instead of sideways it moves upwards and downwards if the bird wishes to rise it raises its tail and if to fall it depresses it and whilst in a horizontal position it keeps it steady there are few who have not observed a pigeon or a crow preserve for some time a horizontal flight without any apparent motion of the wings this is accomplished by the bird having already acquired sufficient velocity and its wings being parallel to the horizon meeting with but small resistance from the atmosphere if it begins to fall it can easily steer itself upward by means of its tail till the motion it had acquired is nearly spent when it must be renewed by a few more strokes of the wings on alighting a bird expands its wings and tail fully against the air as a ship in tacking round backs her sails in order that they may meet with all the resistance possible 919 in the construction of the eyes of birds there is a peculiarity necessary to their condition as they pass a great portion of their lives among thickets and hedges they are provided for the defense of their eyes from external injuries as well as from the effects of the light when flying in opposition to the rays of the sun with a nictating or winking membrane which can at pleasure be drawn over the whole eye like a curtain this covering is neither opaque nor holy pollucid but is somewhat transparent and it is by its means that the eagle is said to be able to gaze at the sun in birds says a writer on this subject we find that the sight is much more piercing extensive and exact than in the other orders of animals the eye is much larger in proportion to the bulk of the head than in any of these this is a superiority conferred upon them not without a corresponding utility it seems even indispensable to their safety and subsistence were this organ in birds dull or in the least degree opaque they would be in danger from the rapidity of their motion of striking against various objects in their flight in this case their celerity instead of being an advantage would become an evil and their flight be restrained by the danger resulting from it indeed we may consider the velocity with which an animal moves as a sure indication of the perfection of its vision among the quadrupeds the sloth has its sight greatly limited whilst the hawk as it hovers in the air can a spy a lark sitting on a clod perhaps at twenty times the distance at which a man or a dog could perceive it 920 amongst the many peculiarities in the construction of birds not the least is the mode by which their respiration is accomplished this is affected by means of air vessels which extend throughout the body and adhere to the under surface of the bones these by their motion force the air through the true lungs which are very small and placed in the uppermost part of the chest and closely braced down to the back and ribs the lungs which are never expanded by air are destined to the sole purpose of oxidizing the blood in the experiments made by mr john hunter to discover the use of this general diffusion of air through the bodies of birds he found that it prevents their respiration from being stopped or interrupted by the rapidity of their motion through a resisting medium it is well known that in proportion to celerity of motion the air becomes resistive and were it possible for a man to move with the swiftness of a swallow as he is not provided with an internal construction similar to that of birds the resistance of the air would soon suffocate him 921 birds are distributed over every part of the globe being found in the coldest as well as the hottest regions although some species are restricted to particular countries whilst others are widely dispersed at certain seasons of the year many of them change their abodes and migrate to climates better adapted to their temperatures or modes of life for a time than those which they leave many of the birds of britain directed by an unerring instinct take their departure from the island before the commencement of winter and proceed to the more congenial warmth of africa to return with the next spring the causes assigned by naturalists for this peculiarity are either a deficiency of food or the want of a secure asylum for the incubation and nourishment of their young their migrations are generally performed in large companies and in the day they follow a leader which is occasionally changed during the night many of the tribes send forth a continual cry to keep themselves together although one would think that the noise which must accompany their flight would be sufficient for that purpose the flight of birds across the Mediterranean was noticed 3000 years ago as we find it said in the book of numbers in the scriptures that quote there went forth a wind from the lord and brought quails from the sea and let them fall upon the camp and a day's journey round about it to the height of two cubits above the earth close quote 922 if the beauty of birds were not a recommendation to their being universally admired their general liveliness gaiety and song would endear them to mankind it appears however from accurate observations founded upon experiment that the notes peculiar to different kinds of birds are altogether acquired and that they are not innate any more than languages to man the attempt of a nestling bird to sing has been compared to the endeavor of a child to talk the first attempts do not seem to possess the slightest rudiments of the future song but as the bird grows older and becomes stronger it is easily perceived to be aiming at acquiring the art of giving utterance to song whilst the scholar is thus endeavoring to form his notes when he is once sure of a passage he usually raises his tone but drops it again when he finds himself unequal to the voluntary task he has undertaken many well authenticated facts says an ingenious writer seemed decisively to prove that birds have no innate notes but that like mankind the language of those to whose care they have been committed at their birth will be their language in afterlife it would appear however somewhat unaccountable why in a wild state they adhere so steadily to the song of their own species only when the notes of so many others are to be heard around them this is said to arise from the attention paid by the nestling bird to the instruction of its own parent only generally disregarding the notes of all the rest persons however who have an accurate ear and who have given their attention to the songs of birds can frequently distinguish some which have their notes mixed with those of another species but this is in general so trifling that it can hardly be considered as more than the mere varieties of provincial dialects 923 in reference to the food of birds we find that it varies as it does in quadrupedes according to the species some are altogether carnivorous others as so many of the webfooted tribes subsist on fish others again on insects and worms and others on grain and fruit the extraordinary powers of the gizzard of the carnivorous tribes in comminuting their food so as to prepare it for digestion would where they not supported by incontrovertible facts founded on experiment appear to exceed all credibility 10 tubes full of grain have been forced into the stomachs of turkeys and in 24 hours have been found broken compressed and distorted into every shape 12 small lancets very sharp both at the point and edges have been fixed in a ball of lead covered with a case of paper and given to a turkey cock and left in its stomach for eight hours after that time the stomach was opened when nothing appeared except the naked ball the 12 lancets were broken to pieces whilst the stomach remained perfectly sound and entire from these facts it is concluded that the stones so frequently found in the stomachs of the feathered tribes are highly useful in assisting the gastric juices to grind down the grain and other hard substances which constitute their food the stones themselves being also ground down and separated by the powerful action of the gizzard are mixed with the food and no doubt contribute very greatly to the health as well as to the nourishment of the animals 924 all birds being oviparous the eggs which they produce after the process of incubation or sitting for a certain length of time are in the various species different both in figure and color as well as in point of number they contain the elements of the future young for the perfecting of which in the incubation a bubble of air is always placed at the large end between the shell and the inside skin it is supposed that from the heat communicated by the sitting bird to this confined air its spring is released beyond its natural tenor and at the same time its parts are put into motion by the gentle rarefaction by this means pressure and motion are communicated to the parts of the egg which in some inscrutable way gradually promote the formation and growth of the young till the time comes for its escaping from the shell to preserve an egg perfectly fresh and even fit for incubation for five or six months after it has been laid ray amure the french naturalist has shown that it is only necessary to stop up its pores with the slight coating of varnish or mutton suet 925 birds however do not lay eggs before they have some place to put them accordingly they construct nests for themselves with astonishing art as builders they exhibit a degree of architectural skill niceness and propriety that would seem even to mock the imitative talents of men however greatly these are marked by his own high intelligence and ingenuity quote each circumstance most artfully contrived to favor warmth here read the reason of the vaulted roof how providence compensates ever kind the enormous disproportion that subsists between the mother and the numerous brood which her small book must quicken into life close quote in building their nests the male and female generally assist each other and they contrive to make the outside of their tenement bear as great a resemblance as possible to the surrounding foliage or branches so that it cannot very easily be discovered even by those who are in search of it this art of nitrification is one of the most wonderful contrivances which the wide field of nature can show and which of itself ought to be sufficient to compel mankind to the belief that they and every other part of the creation are constantly under the protecting power of a superintending being whose benign dispensations seem as exhaustless as they are unlimited end of section 43 read by denny sears and medesto california for labor vox fall 2007