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Classic
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page 56
it with crumbs of bread, chopped anchovy, herbs, a good deal of fat bacon,
onion, salt, pepper, a bit of butter, and an egg: sew the liver up; then lard
it, or wrap it in a veal-cawl, and roast it.
Serve with a good brown gravy, and currant-jelly.
To dress the Liver and Lights.
Half-boil an equal quantity of each, then cut them in middling-sized mince, put
to it a spoonful or two of the water that boiled it, a bit of butter, flour,
salt, and pepper, simmer ten minutes, and serve hot.
Sweetbreads.
Half-boil them, and slew them in a white gravy; add cream, flour, butter,
nutmeg, salt, and white pepper.
Or do them in brown sauce seasoned.
Or parboil them, and then cover them with crumbs, herbs, and seasoning, and
brown them in a Dutch oven. Serve with butter, and mushroom-ketchup or gravy.
Sweetbreads roasted.
Parboil two large ones; when cold, lard them with bacon, and roast them in a
Dutch oven. For sauce, plain butter and mushroom-ketchup.
Sweetbread Ragout.
Cut them about the size of a walnut, wash and dry them, then fry them of a fine
brown; pour to them a good gravy seasoned with salt, pepper, allspice, and
either mushrooms, or mushroom-ketchup: strain, and thicken with butter and a
little flour. You may add truffles, morels, and mushrooms.
Kidney.
Chop veal-kidney, and some of the fat; likewise a little leek or onion, pepper,
and salt; roll it up with an egg into balls, and fry them.
Calves heart stuff and roast as a beef's heart, or sliced, make it into a
pudding, as directed for steak or kidney pudding.
PORK.
Bacon-hogs, and porkers, are differently cut up.
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