The Skilful Cook Part 21
Sheep's Head Moulded.
_Ingredients_--1 sheep's head.
2 hard-boiled eggs.
Pepper and salt.
_Method._--Clean, and then boil the head until the flesh will leave the bones easily.
Take out all the bones; cut the meat into pieces an inch in size, and season them well with pepper and salt.
Cut the eggs into slices, and place them round the top of a cake-tin or basin.
Put in the head, and put a weight on it to press it down.
When cold turn it out; serve garnished with parsley.
Veal Cake.
_Ingredients_--Remains of cooked veal.
Slices of ham.
2 or 3 hard-boiled eggs.
Some nice second stock.
A little gelatine.
Some forcemeat b.a.l.l.s.
_Method._--b.u.t.ter well a plain mould or basin.
Decorate it with slices of egg, and b.a.l.l.s made of veal forcemeat.
Cut the ham and the veal into neat pieces.
Season them well with pepper and salt, and, if liked, a little chopped parsley.
Place them in the mould, and fill it up with stiff second stock.
If the stock is not stiff enough, mix with it a little melted gelatine.
Cover the mould, and bake for one hour in a moderate oven.
Let it get cold, and then turn it on to a dish.
Brawn.
_Ingredients_--1 pig's head.
2 or 3 hard-boiled eggs.
2 onions.
6 cloves.
1 blade of mace.
2 dozen peppercorns.
1 sprig of parsley, thyme, and marjoram.
_Method._--Clean the head well, and pickle it for three days (_see_ Pickle for Meat).
Then put it in enough cold water to cover it, and boil it gently for three hours or more, until the flesh will leave the bones easily.
Take out the tongue, skin it, and cut it in slices.
Stamp them into fancy shapes with a paste cutter; wet a plain round mould and decorate it with them and the eggs cut in slices.
Remove the meat from the bone, and cut it into large dice.
Take one quart of the liquor in which the head was boiled; put the bones into it, with the peppercorns, cloves, onions, and herbs; boil down for half an hour with the lid off the saucepan.
Then strain one pint of the broth into another saucepan.
Season the pieces of meat with pepper, and a little salt if necessary; put them into the broth.
Let it come to the boil, and then pour it into the decorated mould.
When set, turn it on to a dish.
Scalloped Eggs.
_Ingredients_--Some eggs.
Bread-crumbs.
A little onion, chopped as finely as possible (this may be omitted, if liked).
A little finely-chopped parsley.
Pepper and salt to taste.
_Method._--Grease some deep scallop sh.e.l.ls.
Dust them over with bread crumbs, mixed with the parsley and onion.
Put an egg into each sh.e.l.l, and sprinkle with more crumbs, parsley, onion, pepper and salt.
Put them into a brisk oven until set.
Eggs sur le Plat.
_Ingredients_--4 eggs.
oz. of b.u.t.ter.
Pepper and salt.
_Method._--Take a dish that will stand the heat of the oven; melt the b.u.t.ter in it.