Page:Mrs Beeton's Book of Household Management.djvu/501

 CHAPTER XV

Ingredients.—6 ozs. of lean cooked veal, 2 oz. of cooked lean ham or tongue, 1 tablespoonful of grated cheese, 2 tablespoonfuls of cream, 1 yolk of egg, salt and pepper, pig's caul, 2 or 3 lb. of spinach, ½ a pint of good gravy, meat glaze.

Method.—Wash, pick, cook and rub the spinach through a fine sieve (see Vegetables). Mince the veal and ham very finely, put them into a small stewpan with 1 tablespoonful of the spinach purée, the cheese, cream, and yolk of egg, season to taste, stir and cook very slowly for 3 or 4 minutes, then turn on to a plate to cool. Cut the caul into pieces 3½ inches square, shape the mixture into squares of 1½ inches diameter, fold them in the pieces of caul, and bake them for 7 or 8 minutes in a moderate oven. Put the spinach into a stewpan with 2 tablespoonfuls of gravy, dredge with a little flour, season well with salt and pepper and re-heat, and then arrange in an oblong form in the centre of a hot dish. Brush the boudinettes over with liquid meat glaze, arrange them neatly as squares, or diamond wise on the spinach, and pour round the remainder of the hot gravy.

Time.—20 to 25 minutes, after the spinach is cooked. Average Cost, 1s 10d. to 2s. Sufficient for 6 persons.

Ingredients.—Calf's brains, 1 small onion sliced, 1 bay-leaf, 6 peppercorns, 2 or 3 eggs, breadcrumbs, frying-fat, salt and pepper, vinegar.

Method.—Wash the brains in salt and water, remove the skin and fibres, and let them remain in salt and water until wanted. When the calf's head is cooking they may be tied in muslin and boiled with it for about 20 minutes. When cooked seperately, they must be put 435