The encyclopædia of practical cookery

Broiled Calf's Liver with Bacon.— Take a white, tender, fresh Calf's Liver weighing 1½lb., pare and trim off the hard portions, cut it into six equal-sized slices, and put them on a dish. Season with 1 table-spoonful of salt, 1 teaspoonful of pepper, and 1 table-spoonful of sweet oil ; mix well together. Broil for a few minutes on each side, arrange the slices on a hot dish, and decorate with six thin, crisp slices of broiled bacon. Spread over the whole 1 gill of maitre-d’hotel butter, and serve very hot. Calf's Liver a la Brochette.- Cut 1 lb. of liver into thin slices, then take the same number of slices of bacon, and cut all in square dice ; arrange them on skewers, a piece of liver and a piece of bacon alternately, till the skewers are full. Sprinkle pepper over them, put them in a drippingpan in the oven, and turn them over several times while 2 D 2 Fur details respecting Culinary Processes, Utensils, Sauces, tic., referred to, see under their special heads. Calf — con t inu ed. baking. When cooked, put the liver and bacon on long pieces of buttered toast on a hot dish, and serve with a brown gravy. Calf's Liver a la Francaise. — Choose a firm white liver, cut it into slices, and put them in a saucepan with two thin slices of fat bacon, 1 teaspoonful of chopped parsley, 1 finelychopped shallot, a small lump of butter, and a sprinkling of pepper and salt. Put on the lid, and keep the saucepan close to a moderate fire, so that the liver will cook without simmering. When thoroughly done, which will take about an hour and a half, put it on a hot dish, and keep it warm. Boil the gravy and bacon together, pour it over the liver, and serve at once. Calf’s Liver a l’ltalienne. — Select a firm white liver, and cut it into thin slices. Put some chopped mushrooms, chives, and parsley at the bottom of a saucepan, with a little white wine, olive oil, and melted lard. Sprinkle pepper and salt in, then put a layer of Calf’s Liver on this, and continue in this manner till the saucepan is nearly full ; put some slices of bacon on the top, put on the lid, with some red-hot coals on top, and cook all over a slow fire. When done, arrange the liver on a hot dish, skim the fat off the sauce, reduce it, pour it over the liver, and serve. Calf's Liver a la Milanaise. — Cut a large white liver into thin slices, beat them slightly, sprinkle a little salt and mixed spices over them, dredge with flour, and dip in beaten eggs. Put some lard in a frying-pan, and when boiling, plunge the slices of liver in. Fry them till nicely browned, and sprinkle a little salt over them ; arrange on a hot dish, with a garnish of lemons cut in quarters, and serve. Calf’s-Liver Balls for Soups. — Trim off the skin from half a Calf’s Liver, and chop it finely ; mix with it 4oz. of chopped beef-suet, a slice of bread that has been soaked in milk and pressed dry, 1 table-spoonful of finely-chopped parsley, a small quantity of any herb in powder, and salt and pepper to taste. Mix the ingredients well, and bind them together with the beaten yolks of four eggs and the whites of two. Add grated breadcrumb to make the mixture consistent. Divide the mixture into small portions, roll them round, put them into a saucepan of boiling water, and boil them for thirty or thirty-five minutes. Serve the balls in a tureen with soup.