Prepare the fiver as in last recipe, and then lard the bestside of it rathertbickly (see Larding, p.205). Now tie or skewer it into a neat shape, place it in a well-greased roasting tin, and pour the stock boiling hot over it. Cover the tin and cook the fiver in the oven, basting it occasionally. A short time before it is ready, remove the cover and let the lardoons become nicely browned. Then lift the fiver on to a hot dish and keep it warm. Mix the browned flour .smoothly with the claret, add them to the liquid left in the baking tin, and stir over the fire until boiling. Season to taste and strain round the fiver. Small rolls of bacon or baked tomatoes may be used as a garnish. Note. — A gill of tomato juice may be used instead of the claret. Time to cook, 1| to 2 hours. Sufficient for 4 or 5 persons. Probable cost. Is. 6 d. 976. Poor Man’s Goose 1 lb. calf’s or sheep’s fiver. \ lb. bacon. 6 or 8 potatoes. 1 cupful stock or water. 1 table-sp. flour. 2 large onions. 2 tea-sps. powdered sage Pepper and salt. A little dripping✪ Poor Man’s Goose. Wash the fiver, dry it, cut it in slices about J inch in thickness, and dip the pieces in flour. Prepare the onions and potatoes, and cut them both in thin slices. Cut the bacon in small pieces and powder the sage. Then grease a pie-dish and put in the diflerent ingredients in layers, seasoning with pepper, sale, and sage. Make the last layer a good covering of potatoes. Pour in the stock or water, and put some dripping in small pieces on the top. Bake in a moderate oven until thoroughly cooked. Time to cook, 1 J to 2 hours. Sufficient for 5 or 6 persons. Probable cost, Is. 6 d. 242 COOKERY FOR EVERY HOUSEHOLD SWEETBREADS AND HOW TO PREPARE THEM Sweetbreads are considered the most delicate part of the calf, and are great favourites for entries. They are exceedingly light and easily digested, and much less stimulating than other meat. For these reasons they are frequently ordered for invalids. There are two different kinds, called popularly the heart and the throat sweetbreads. The former is the more appreciated of the two ; it is broad and flat in shape and white and firm in texture. It is generally chosen for larding or for any other method where the sweetbread is to be served whole. The throat sweetbread is much longer in shape and often Heart and Throat Sweetbreads very membranous, not so light in colour as the other, but very good for dishes where it can be broken in pieces. Sweetbreads, to be good, must be properly pre- pared, and this is not difficult, only it requires some care. To begin with they must be very fresh, and they must be prepared in the following manner as soon as they come from the butcher’s. On no account must they be put aside until this has been done. First wash the sweetbreads and soak them in cold water for an hour or two, changing the water once or twice. Then put them into a saucepan with cold water to cover them, add a few drops of lemon juice, bring very slowly to boiling point, and boil 5 minutes. Throw the sweetbreads again into cold water, and with the fingers remove all veins, fat, and membranous parts, that will come away easily without destroying the shape. They can now be either pressed until cold, or used at once as directed. If pressed, put them between two plates with a light weight on the top. Do not crush them.

AI-modernized reading of the original text

Prepare the liver as in last recipe, and then lard the best side of it rather thickly (see Larding, p.205). Now tie or skewer it into a neat shape, place it in a well-greased roasting tin, and pour the stock boiling hot over it. Cover the tin and cook the fiver in the oven, basting it occasionally. A short time before it is ready, remove the cover and let the lardoons become nicely browned. Then lift the liver on to a hot dish and keep it warm. Mix the browned flour .smoothly with the claret, add them to the liquid left in the baking tin, and stir over the fire until boiling. Season to taste and strain round the liver. Small rolls of bacon or baked tomatoes may be used as a garnish. Note. — A gill of tomato juice may be used instead of the claret. Time to cook, 1| to 2 hours. Sufficient for 4 or 5 persons. Probable cost. Is. 6 d. 976. Poor Man’s Goose 1 lb. calf's or sheep's liver. \ lb. bacon. 6 or 8 potatoes. 1 cupful stock or water. 1 table-sp. flour. 2 large onions. 2 tea-sps. powdered sage Pepper and salt. A little dripping. Wash the liver, dry it, cut it in slices about J inch in thickness, and dip the pieces in flour. Prepare the onions and potatoes, and cut them both in thin slices. Cut the bacon in small pieces and powder the sage. Then grease a pie-dish and put in the different ingredients in layers, seasoning with pepper, salt, and sage. Make the last layer a good covering of potatoes. Pour in the stock or water, and put some dripping in small pieces on the top. Bake in a moderate oven until thoroughly cooked. Time to cook, 1 J to 2 hours. Sufficient for 5 or 6 persons. Probable cost, Is. 6 d. SWEETBREADS AND HOW TO PREPARE THEM Sweetbreads are considered the most delicate part of the calf, and are great favourites for entries. They are exceedingly light and easily digested, and much less stimulating than other meat. For these reasons they are frequently ordered for invalids. There are two different kinds, called popularly the heart and the throat sweetbreads. The former is the more appreciated of the two ; it is broad and flat in shape and white and firm in texture. It is generally chosen for larding or for any other method where the sweetbread is to be served whole. The throat sweetbread is much longer in shape and often Heart and Throat Sweetbreads very membranous, not so light in colour as the other, but very good for dishes where it can be broken in pieces. Sweetbreads, to be good, must be properly prepared, and this is not difficult, only it requires some care. To begin with they must be very fresh, and they must be prepared in the following manner as soon as they come from the butcher’s. On no account must they be put aside until this has been done. First wash the sweetbreads and soak them in cold water for an hour or two, changing the water once or twice. Then put them into a saucepan with cold water to cover them, add a few drops of lemon juice, bring very slowly to boiling point, and boil 5 minutes. Throw the sweetbreads again into cold water, and with the fingers remove all veins, fat, and membranous parts, that will come away easily without destroying the shape. They can now be either pressed until cold, or used at once as directed. If pressed, put them between two plates with a light weight on the top. Do not crush them.

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