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Classic
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page 119
If you wish a gravy with it, pour off most of the fat from the frying-pan, put
in about two ounces of butter, a tablespoonful of flour well rubbed in, add a
cup of water, salt and pepper, give it one boil and serve in a gravy boat.
Another way.-Cut the liver in nice thin slices, pour boiling water over it, and
let it stand about five minutes; then drain and put in a dripping-pan with three
or four thin slices of salt pork or bacon; pepper and salt, and put in the oven,
letting it cook until thoroughly done, then serve with a cream or milk gravy
poured over it.
Calf's liver and bacon are very good broiled after cutting each in thin slices.
Season with butter, pepper and salt.
BOILED CALF'S FEET.
Two calf's feet, two slices of bacon, two ounces of butter, two tablespoonfuls
of lemon juice, salt and whole pepper to taste, one onion, a bunch of savory
herbs, four cloves, one blade of mace, water, parsley and butter.
Procure two white calf's feet; bone them as far as the first joint, and put them
into warm water to soak for two hours. Then put the bacon, butter, lemon-juice,
onion, herbs, spices, and seasoning into a stew-pan; lay in the feet, and pour
in just sufficient water to cover the whole. Stew gently for about three hours;
take out the feet, dish them, and cover with parsley and butter.
The liquor they were boiled in should be strained and put by in a clean basin
for use; it will be found very good as an addition to gravies, etc., etc. It
will take about three hours to cook.
SWEETBREADS.
There are two in a calf, which are considered delicacies. Select the largest.
The color should be clear and a shade darker than the fat. Before cooking in any
manner let them lie for half an hour in tepid water; then throw into hot water
to whiten and harden, after which draw off the outer casing, remove the little
pipes, and cut into thin slices. They should always be thoroughly cooked.
FRIED SWEETBREADS.
After preparing them as above they are put into hot fat and butter, and fried
the same as lamb chop, also broiled the same, first rolling them in egg and
cracker-crumbs.
BAKED SWEETBREADS.
Three sweetbreads, egg and bread-crumbs, oiled butter, three slices of toast,
brown gravy.
Choose large, white sweetbreads; put them into warm water to draw out the
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