Cookery for every household

. Wash the liver, dry it and cut it in slices about $ inch in thickness. Coat these lightly with flour and lay them on a greased baking tin. Then take some veal stuffing (Recipe 1281) and spread a little on the top of each slice of liver. Cover with a thin slice of bacon, pour the gravy or stock round, and cover with a piece of greased paper. Then bake in a good oven until the liver is thoroughly cooked. Have ready prepared some nicely mashed potato, pile this neatly in the centre of a dish, and arrange the slices of liver and bacon round. Then mix about 1 tea-spoonful of flour with the ketchup, add this to the gravy in the pan and stir until boiling. If too thick, add a little more stock or water. Skim well, season to taste, and pour this sauce round the dish. Time to cook, 20 to 30 minutes. Sufficient for 3 or 4 persons. Probable cost, Is. 6d. 933. Sheep’s Tongues with Spaghetti 4 sheep’s tongues. Stock. Seasoning. 1 oz. butter. | oz. flour. 1 table-sp. sherry. £ lb. spaghetti. Sheep's tongues may be bought either uncooked or partially boiled. If uncooked, soak them in salt and water for two or three hours, and then rinse them. Put them into a stewpan with enough well-flavoured stock to cover them, and simmer slowly about two hours or until tender. If partially cooked, the tongues will not require soaking, and from \ to f of an hour will be sufficient to cook them. When ready, take them up, remove the skin, trim the roots, and cut each tongue in three lengthwise. Then make a sauce with the butter, flour, and stock. Put the butter into a small sauce- pan and heat it until it turns brown. Add the our and brown that also, then pour in about £ pint of the stock in which the tongues were stewed, and stir until boiling. Reheat the slices of tongue in the sauce, adding the sherry and seasoning to taste. Serve very hot with a border of well-cooked spaghetti round. Notes. — A border of potatoes or spinach may be used instead of the spaghetti. A few chopped capers may be added to the sauce. Sufficient for 4 or 5 persons. Probable cost. Is. 8d. 934. Sheep’s Tongues, Fried Prepare and cook the tongues as in last recipe. Then cut them in halves lengthwise and remove all the. skin and gristle. Now season the pieces with pepper, salt, and a little lemon juice, and roll them lightly in flour. Egg and bread-crumb them, and fry in boiling fat to a golden brown colour. Dish them on a bed of spinach or pur6e of potatoes, and pour a little gravy or thin sauce round. 935. Sheep’s Tongues, Larded and Braised (Langues de Mouton Braisees) 4 sheep’s tongues. Larding bacon. A bed of vegetables. Brown stock. Tomato sauce. Fleurons of pastry or croutons of fried bread Slices of lemon.