Cookery for every household

squeeze out all the water in a towel. Melt the butter in a saucepan, put in the chopped onion and cook it a few minutes without browning. Add the soaked bread, cook again until the mixture begins to draw away from the sides of the saucepan, then turn it on to a plate to cool. Wash and trim the liver, cut it in pieces and put it through the mincing machine. Mix the liver and bread panada together, season well with pepper, salt, and a little grated nutmeg, and bind all together with beaten egg. 1271. Liver Farce au Gratin (Imitation Foie Gras) 4 oz. calf’s or sheep’s liver. 2 oz. fat bacon. 1 shallot. Salt. Pepper. 1 tea-sp. chopped parsley. A little brown sauce. 1 table- sp. sherry. Wash and dry the liver and cut it in very thin slices, removing all skin. Chop the bacon and fry it for a few minutes in a small saucepan. Add the liver and cook it just long enough to colour the outside. Then add the shallot finely chopped, the parsley and seasoning. Cook a minute longer, turn the mixture into a mortar and pound it well, adding a little brown sauce if too dry, and according to the purpose for which the farce is to be used. When well pounded, rub through a sieve and then use as required. 1272, \ lb. mushrooms. \ lb. bread-crumbs. 1 oz. butter. Use fresh mushrooms. Mushroom Stuffing 1 egg. Pepper. Salt. A pinch of mace. Wash and dry them, and chop them up with their trimmings. Melt the butter in a small saucepan, put in the mushrooms, and cook them over a moderate heat for 6 or 7 minutes. Put the bread-crumbs into a basin, add the mushrooms to them, and season with pepper, salt, and a pinch of mace. Mix together and bind with beaten egg. This makes a very good stuffing for small birds. 1273. Mushroom or D’Uxelle Stuffing 2 oz. mushrooms. 1 oz. parsley and chervil. 1 dessert- sp. chopped shallot or chives. 1 oz. butter. 1 egg- Seasoning. 1 or 2 oz. bread-crumbs. Chop the parsley, chervil, and mushrooms. Melt the butter in a small saucepan, put in the chopped shallot and cOok it a few minutes over a moderate heat. Add the other chopped ingredients and cook a few minutes longer. Then remove the saucepan from the fire, add a beaten egg, seasoning to taste, and enough bread-crumbs to make the stuffing of the right consistency. This is used principally for stuffing small birds. The livers of the birds, if good, may be cooked, chopped, and added to the stuffing. 1274. Nut Stuffing l lb. pine kernels. 2 oz. bread-crumbs. 1£ oz. butter. 1 or 2 table-sps. cream. 1 dessert- sp. chopped 1 egg. onion. Seasoning. Melt the butter in a small saucepan and put in the nuts finely chopped and the chopped onion. Fry until lightly browned and then turn the contents of the saucepan into a mortar. Pound until smooth, add the cream and egg well beaten, and then the 2 oz. bread-crumbs, or enough to make the stuffing of the right consistency. Season to taste and use for stuffing game, poultry, and certain vegetables. 1275. Oyster Stuffing 1 dozen oysters. \ lb. bread-crumbs. 1 oz. butter. Lemon rind. 1 egg- 1 tea-sp.chopped parsley A pinch of mace. Pepper. Salt.