Myra's cookery book

6... ... ... Let it brown. 7... Flour I table Mix it in the butter with a wooden spoonful Spoon. 0... g... Put the liver in the butter. 10... Salt and pepper ... Sprinkle over. II... Stock or water ) k pint ... ) 12... White or red [ do. ... y Add when half cooked. wine ] ) 13... Onions 2 or 3 ... Slice and put round the liver. 14... Carrots 2 Slice and add. 15... Salt and pepper ... ••• Add. 16... Bunch of herbs • • • • • Add. 17... Cover the stewpan, and put it in the oven, or put hot coals on the cover. 18... Let it bake 2 or 3 hours, but see that the liver does not stick to the pan. in... When the liver is done, put it in a dish and keep it warm. 20... ••• Put a cullender on a basin. VEAL. toi CALF’S LIVER, a la bourgeoise — {continued). Order. Ingredients. Quantities. Method. 21... ... Pour the gravy through, and take off the grease. 22... Butter 2 OZ. Melt in another stewpan. 23... Flour I dessert spoonful Sprinkle over and stir in. 24... Gravy Add gradually. 25... • • . ... ... ... Let it simmer i minute uncovered. 26... Pour it over the liver. 27... ... ... ... ... Place the carrots and onions round. 28... Capers or pickles « • ■ • • . Add if liked. 23.-CALF’S LIVER AND BACON. Order. Ingredients. Quantities. Method. I... Calf s liver ... 2j lbs. ... Soak in cold water for J hour, dry on a cloth, and cut into thin nar- row slices. 2... Bacon I lb. ... Cut as many thin slices as you have slices of liver. 3" ... Fry the bacon lightly, take it out, and keep it hot. 4... ... ... ••• ... Fry the liver in the same pan. 5- Pepper and Sprinkle over. 6... Flour ... Dredge over. 7... When it is a nice brown, arrange it round the dish, with a roll of bacon between each slice of liver. 8... ... ... Pour off the fat from the pan. g... Butter 2 OZ. 10... Flour I dessert spoonful 1 Rub together, and put in the gravy. II... Lemon juice I lemon Squeeze in. 12... Hot water ... I tcacup- ful Add. 13- ... Serve with forcemeat balls, or slices of lemon. 102 MYRA'S COOKERY BOOK. 24.-CALF’S LIVER, Saut&. Order. Ingredients. Quantities. Method. I;.i Calf’s liver ... 2 lbs. i.i Cut in thin slices and flatten them by beating. 2... 3- Salt and pepper Flour To taste A pinch... 1 Sprinkle on both sides. 4 Butter ilb. ... Melt in a frying pan on a brisk fire. 5-” ... Put in the slices of liver. 6... Parsley A few 7... Eschalots i.. sprigs 3 or 4 ;> Chop fine and add if liked. 8... Chives ... A few ... g... ... ... ... When the liver is done on one side turn it on the other. 10... White or red I wine Add. wine glassful II... ... •». ... ... Boil for 10 minutes. 12... Stock ... ... Add to thin the gravy as required. 13... ... •.. ... ... Dress the pieces of liver round the dish. 14... Sippets of If liked ... Fry and place between the slices of bread liver. 15... ... ... ... Pour the gravy into the middle of the dish and serve. 25— CALF’S CROW, Vinegar Sauce. Order. Ingredients. Quantities. Method. I... Calf’s crow ... Put in a pan. 2... Boiling water I quart ... Pour over to cover the crow. 3 — Salt A pinch... Add. 4... ... ... Let it soak for 3 or 4 hours. 5... ... ... ... ... Put it into another pan. 6... Cold water ...