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Classic
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page 127
When blood no longer appears if the liver is pierced with a fork, it is done and
must be taken from the fire. Immediately pour a cupful of water into the pan,
stir until it is properly thick and pour it over the liver.
A few fresh pounded juniper berries can be added to the hot butter according to
taste; they impart a nice flavor to the liver.
90. Liver Dumplings. Directions for making liver dumplings will be found under
Division 0.
91. Cold Veal Slices fried. Cut 1/2 inch thick slices from a cold veal roast,
dip them in an egg with nutmeg, turn in grated crackers mixed with a little salt
and then fry in plenty of hot butter over a quick fire on both sides to a light
brown and serve at once.
92. Sausages or small Meatballs made from Cold Veal Roast. Take cold roast veal,
remove all sinews and chop the meat very fine. Heat a good-sized piece of
butter, brown some cracker crumbs in it and mix with the meat a few eggs of
which the whites have been slightly frothed, together with some nutmeg and salt.
Then roll into the form of sausages, brush with egg, turn in cracker crumbs and
fry in butter to a light brown. This makes a nice side dish for all kinds of
fresh vegetables, particularly spinach.
93. Meat Balls made from Boiled Veal and fried in Lard. Cut boiled veal into
small cubes, brown flour in butter, add some bouillon and water, but not too
much, because the sauce should be thick, together with salt and lemon peel, stir
the yolk of an egg through it, then cook the meat in it thoroughly and put it
into a dish to cool. Beat an egg with some salt and turn in it the meat balls
which have been formed from the cold mass, then turn them in cracker crumbs and
fry in hot lard to a light brown and send to the table. Garnish with slips of
celery which have been fried in the hot lard.
94. Warmed-over Roast Veal. Slice the roast, put it into a deep porcelaine dish,
pour over it the gravy from the roast together with some fat and add some salt
if necessary. Then cover tightly and put the dish into
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