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Classic
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page 169
cold; or, soak over night in cold water, and boil three or four hours. Many
think all dried beef is improved by this method.
BROILED LIVER.
Cut beef's or calf's liver in thin slices, wash, and soak in salt and water for
half an hour; wash it again, season with pepper and salt, and broil, basting
with butter, or fry to a nice brown.
CHOPPED LIVER.
Fry liver cut in small pieces with slices of pork; cut both into square bits,
nearly cover with water, add a little lemon juice and pepper, thicken the gravy
with fine bread-crumbs, or browned flour, and serve.
FRIED LIVER.
Cut in thin slices and place on a platter, pour on boiling water and immediately
pour it off (sealing the outside, taking away the unpleasant flavor and making
it much more palatable); have ready in skillet on the stove, some hot lard or
beef drippings, or both together, dredge the liver with rolled crackers or dried
bread-crumbs rolled fine and nicely seasoned with pepper and salt, put in
skillet, placing the tin cover on, fry slowly until both sides are dark-brown,
when the liver will be thoroughly cooked. The time required is about a quarter
of an hour.
LARDED LIVER.
Lard a calf's liver with bacon or ham, season with salt and pepper, tie a cord
around the liver to keep in shape, put in a kettle with one quart of cold water,
a quarter of a pound of bacon, one onion chopped fine, and one tea-spoon sweet
marjoram; let simmer slowly for two hours, pour off gravy into gravy-dish, and
brown liver in kettle. Serve with the gravy.--Mrs. E. L. Fay, Washington
Heights, New York City.
STEW WITH TOMATOES.
Cut up three pounds lean beef, veal, or pork; put into a stew-pan with two
quarts of tomatoes, peeled, sliced, and seasoned with pepper and salt; cover
close, but watch carefully, and when tomatoes are dissolved, add three
table-spoons fresh butter rolled in flour,
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