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Classic
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page 126
87. Veal Forcemeat Sausage. (A Swiss Dish.) 4 parts of clear veal without sinews
or veins are finely chopped with 1 part of pork fat or kidney suet; for each 2
pounds of this meat take 4 whole eggs, 4 tablespoonfuls of bread or cracker
crumbs, 4 tablespoonfuls thick cream or wine, salt and nutmeg, mix well together
and fill into a sausage stuffer or else roll into small sausages with the hand,
afterwards turning them in cracker crumbs. Melt some butter in a flat pan, put
in the mass in the form of a tightly rolled-up sausage, moisten with melted
butter, sprinkle a little fine bread crumbs over it and bake in a hot oven.
88. Stewed Liver. The liver must be very fresh, because even if only one day old
during the hot season, it may become tainted and unwholesome; wash the liver,
which is best done by putting it into cold water for 1 hour and changing the
water frequently. Take off the skin, and lard as follows: A large number of
short slips of fat pork are turned in a mixture of salt, pepper and ground
cloves, then take a sharp knife and gash the liver and insert the lardoons.
Afterwards melt a good-sized piece of butter and let the liver simmer in it for
15 minutes, keeping it covered tightly; then half cover it with boiling water,
add 1/2 plateful of finely chopped onions, 2 bay leaves, a little more salt,
ground cloves, and a piece of butter, and when the liver is almost tender put in
bread crumbs, either a large spoonful of pear sauce, syrup or a piece of sugar,
some vinegar and according to taste a glassful of claret. There must be plenty
of sauce of a nice consistency.
Time of cooking, 15 minutes. Serve with boiled potatoes .
REMARK.--Liver is easily over-salted, which should be borne in mind when
preparing the above dish and the succeeding ones.
89. Fried Liver. Take a fresh liver, wash it, if possible let it lay for a few
hours or half a day in sweet milk, remove the outer skin and all sinews, cut
into slices about 1/2 inch thick, sprinkle with pepper according to taste, turn
in flour and fry in an uncovered pan in heated butter and fat pork for 10
minutes until crisp, turning once. If the liver is fried too long it will become
dry.
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