Calf’s-Liver Broth. — Remove all the uneatable parts near the gall-bladder from a well-coloured Calf’s Liver, put it into a saucepan with Igall. of water, and boil for two hours, or until the liquor is reduced to half its original quantity. Add a small handful each of burnet-leaves, wild endive, water- cress, and chervil ; cover over the pan, remove it from the fire, and put the lid on it for ten minutes. Strain the broth through a fine sieve, and use lukewarm as desired. This is an excellent drink for persons in a high state of fever. Calf’s-Liver Fain or Cake.— (1) Put a small chopped onion in a frying-pan, with a little melted bacon-fat ; when fried, add a bay-leaf, a little thyme, 5oz. of lean bacon cut in dice, and lilb. of liver cut in thin slices; sprinkle pepper, salt, and spices over, and fry them. When the liver is done, put in a few freshly-chopped trimmings of mushrooms, some chopped trimmings of truffles, and 1 teacupful of Madeira. Boil quickly till reduced, then take the preparation off the fire, and leave it till cool. Put into a mortar a piece of bread, previously soaked in water, with a quarter of the quantity of the liver preparation, pound it, and then mix in gradually two whole eggs and the yolks of four✪ Calf’s-Liver Fain or Cake ; when thoroughly mixed, pass the forcemeat through a sieve, season it with pepper and salt, and work it for a few minutes with a spoon. Butter a Calf— confirmed. plain cylindrical mould, fill it with the forcemeat, stand the mould in the bain-marie, and poach it for forty minutes. Turn the contents of the mould out on to a hot dish, pour some Madeira sauce over, and serve. See Fig. 314. (2) Glazed. — Put a small chopped onion into a frying-pan, with 5oz. of rasped bacon ; when of a good colour, put in about lilb. of Calf’s Liver and lOoz. of fat bacon cut into small cubes, and add a bay -leaf and a little thyme. Place the pan over a brisk fire, season the meat to taste, and cook until the liver is done. Add \ wineglassful of Madeira wine, reduce this, turn the whole into a basin, and let it get cold. Put it into a mortar, add a quarter its bulk of bread panada, pound them well together, add the yolks of three eggs, rub the mixture through a fine sieve into another basin, and add to it a salpifon of truffles, tongue, and Calf’s udder, boiled, or simply some cooked fat bacon, using about a third of the bulk of the liver mixture. Put a few slices of fat bacon at the bottom and round the sides of a charlotte-mould, pour in the preparation, put the mould into a saucepan with 1 pint or so of boiling water, and cook in a slow oven for about forty-five minutes. Take out the mould, let it cool for five or six hours, dip it into boiling water, ease the sides with a knife, and turn it out on to a dish. Remove the slices of bacon, smooth the surface with a knife dipped in hot water, glaze it with a paste-brush, let it cool, and serve.

AI-modernized reading of the original text

Calf's-Liver Broth. — Remove all the uneatable parts near the gall-bladder from a well-coloured Calf's Liver, put it into a saucepan with 1 gall. of water, and boil for two hours, or until the liquor is reduced to half its original quantity. Add a small handful each of burnet-leaves, wild endive, watercress, and chervil ; cover over the pan, remove it from the fire, and put the lid on it for ten minutes. Strain the broth through a fine sieve, and use lukewarm as desired. This is an excellent drink for persons in a high state of fever. Calf's-Liver Pain or Cake.— (1) Put a small chopped onion in a frying-pan, with a little melted bacon-fat ; when fried, add a bay-leaf, a little thyme, 5oz. of lean bacon cut in dice, and 1 lb. of liver cut in thin slices; sprinkle pepper, salt, and spices over, and fry them. When the liver is done, put in a few freshly-chopped trimmings of mushrooms, some chopped trimmings of truffles, and 1 teacupful of Madeira. Boil quickly till reduced, then take the preparation off the fire, and leave it till cool. Put into a mortar a piece of bread, previously soaked in water, with a quarter of the quantity of the liver preparation, pound it, and then mix in gradually two whole eggs and the yolks of four ; when thoroughly mixed, pass the forcemeat through a sieve, season it with pepper and salt, and work it for a few minutes with a spoon. Butter a Calf— confirmed. plain cylindrical mould, fill it with the forcemeat, stand the mould in the bain-marie, and poach it for forty minutes. Turn the contents of the mould out on to a hot dish, pour some Madeira sauce over, and serve. See Fig. 314. (2) Glazed. — Put a small chopped onion into a frying-pan, with 5oz. of rasped bacon ; when of a good colour, put in about 1 lb. of Calf's Liver and 10 oz. of fat bacon cut into small cubes, and add a bay -leaf and a little thyme. Place the pan over a brisk fire, season the meat to taste, and cook until the liver is done. Add 1 wineglassful of Madeira wine, reduce this, turn the whole into a basin, and let it get cold. Put it into a mortar, add a quarter its bulk of bread panada, pound them well together, add the yolks of three eggs, rub the mixture through a fine sieve into another basin, and add to it a salpifon of truffles, tongue, and Calf’s udder, boiled, or simply some cooked fat bacon, using about a third of the bulk of the liver mixture. Put a few slices of fat bacon at the bottom and round the sides of a charlotte-mould, pour in the preparation, put the mould into a saucepan with 1 pint or so of boiling water, and cook in a slow oven for about forty-five minutes. Take out the mould, let it cool for five or six hours, dip it into boiling water, ease the sides with a knife, and turn it out on to a dish. Remove the slices of bacon, smooth the surface with a knife dipped in hot water, glaze it with a paste-brush, let it cool, and serve.

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Calf’s-Liver Fain or Cake

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