The 1918 Fanny Farmer Cookbook

Calf’s Head à la Terrapin

Wash and clean a calf’s head, and cook until tender in boiling water to cover. Cool, and cut

meat from cheek in small cubes. To two cups meat dice add one cup sauce made of two

tablespoons butter, two tablespoons flour, and one cup White Stock, seasoned with one−half

teaspoon salt, one−eighth teaspoon pepper, and a few grains cayenne. Add one−half cup

cream

and yolks of two eggs slightly beaten; cook two minutes and add two tablespoons Madeira

wine.

Calves’ Tongues

Cook tongues until tender in boiling water to cover, with six slices carrot, two stalks celery,

one

onion stuck with six cloves, one−half teaspoon peppercorns and one−half tablespoon salt;

take

from water and remove skin and roots. Split and pour over equal parts brown stock and

tomatoes boiled until thick.

Calves’ Tongues, Sauce Piquante

Cook four tongues, until tender, in boiling water, to cover, with six slices carrot, two stalks

celery, one onion stuck with eight cloves, one teaspoon peppercorns, and one−half tablespoon

salt. Take tongues from water, and remove skin and roots. Cut in halves lengthwise and reheat

Sauce Piquante. Brown one−fourth cup butter, add six tablespoons flour, and stir until well

browned; then add two cups Brown Stock and cook three minutes. Season with two−thirds

teaspoon salt, one−half teaspoon paprika, few grains of cayenne, one tablespoon vinegar,

one−half tablespoon capers, and one cucumber pickle thinly sliced. Served garnished with

cucumber pickles, and cold cooked beets cut in fancy shapes.

Calf’s Heart

Wash a calf’s heart, remove veins, arteries, and clotted blood. Stuff (using half quantity of

Fish

roll

Stuffing I on page 164, seasoned highly with sage) and sew. Sprinkle with salt and pepper,

in flour, and brown in hot fat. Place in small, deep baking−pan, half cover it with boiling

cover closely, and bake slowly two hours, basting every fifteen minutes. It may be necessary

add more water. Remove heart from pan, and thicken the liquor with flour diluted with a

water,

Chapter XII − BEEF

251