Around-the-world cook book

It is well to have an extra amount of the sauce, that there may be sufficient to fill the gravy-boat. With this meat a dish of spiced or pickled peaches, or a tart jelly, will harmonize admirably. Pork tender-loin may be prepared and braised in the same manner. BAKED LIVER Take one calf's liver; wash and wipe it dry. Lard it with strips of pork. Dredge flour over it, salt it, and bake for half an hour in a hot oven. BAKED CALF'S LIVER Wipe the liver and cut into 1-inch cubes. Sprinkle it with salt and pepper, cover with thin slices of lemon and sprigs of parsley. Cover and let it stand 2 or 3 hours. Saute in butter until well browned on both sides, turning frequently. Serve with slices of lemon. TONGUE RAGOUT Tongue, 1, fresh, Sweetbreads, 1 pair. Forced meat-balls, 1 dozen, Sherry, 1 wine-glass. Flour, 1 tablespoon, Butter, 1 tablespoon, Mushrooms, or champignons, Salt and pepper. Cook the tongue with a good beef-bone, and a soup bunch. This should be done the day previous, and the tongue allowed to cool in the stock in which it has been cooked. Brown the flour and butter in a pan and add to this a pint of the stock in which the tongue has been cooked. Skin the tongue and cut it into small pieces. Also cut up the sweetbreads, which, have been previously boiled. Put these and the mushrooms into the brown sauce, and add the forced-meat balls, and the sherry. (The forced-meat balls are made of bread-crumbs, marrow, and chopped parsley, or they may be made of chopped sausage and a little egg.) Put all together in a large stewpan, and let it get thoroughly heated. Serve in a large dish, or in individual patties. OX TONGUE, A LA JUIVE Fresh tongue, 1, Seeded raisins, 1 cup, Brown sugar, 1 pint. Lemons, 2, Allspice, 12 grains, Peppercorns, 12, Salt, 1 teaspoon. Mace, 1 teaspoon. Nutmeg, 1 teaspoon. Vinegar, 2 tablespoons. Boil the tongue 2 hours, and leave it in the water until perfectly cold. Skin it and rub it with salt and ground spices, mace, and nutmeg. Put it back into the water where it was boiled, add the sliced lemons, raisins, sugar, and allspice. Stew slowly 1 hour, and then put in the vinegar. Serve cold, garnished with parsley. This is most palatable and can be served at luncheon, or for late supper, or with a salad. KIDNEYS AND BACON Cut the kidneys in halves, lengthwise, remove all the fat, and skin them. Wash them and lay them in cold water for half an hour and then cut them crosswise, in thin slices. Slice the bacon thin, and cut each slice into 2 pieces. Place a piece of bacon on a skewer, then a piece of kidney, and thus alternate them until you have 5 pieces of each on a skewer. Dip the pieces of kidney into melted butter before they are put on the skewer. Place the skewer on a broiler and hold it over a bright fire, turning frequently until all sides are cooked. When the kidneys are broiled, place each skewer on a finger of toast and sprinkle lightly with pepper. Put a tiny bit of butter on each piece of kidney and serve immediately. STEWED KIDNEY, A LA CREOLE NEW ORLEANS Veal kidneys, 3 (or 1 fresh beef-kidney), Butter, 1 tablespoon, Sherry, 1 wine-glass. Chopped parsley, 1 teaspoon. Bay leaf, 1, Salt, pepper, thyme.