The liver may be stewed without being larded ; it may likewise be browned all over in a carefully made roux , before the gravy is poured to it : this must then be made to boil, and be added in small portions, the stewpan being well shaken round as each is thrown in. The wine can be altogether omitted ; or a wineglassful of port mixed with a little lemon-juice, may take the place of sherry. After the liver has been wiped very dry, minced herbs may be strewed thickly over it before it is laid into the stewpan ; and it may be served in its own gravy, or with a sauce piquante. Liver, 3 to 4 lbs : 2 to 3 hours TO ROAST CALF S LIVER. Take the whole or part of a fine white sound liver, and either lard it as a fricandeau upon the surface, or with large strips of highly- seasoned bacon in the inside (see Larding, page 181); or should either of these modes be objected to, merely wrap it in a well buttered paper, and roast it from an hour to an hour and a quarter✪ Roast Calf's Liver at a moderate distance from a clear fire, keeping it constantly basted. Remove the paper, and froth the liver well from ten to fifteen minutes before it is done. It should be served with a sauce of some piquancy, such as a poivrade , or brown eschalot, in addition to some good gravy. French cooks steep the liver over-night in vinegar, with a sliced onion and branches of savoury herbs laid over it : this whitens and renders it firm. As an economical mode, some small bits of the liver may be trimmed off, floured, and lightly fried with a sliced onion, and stewed down for gravy in three quarters of a pint of water which has been poured into the pan, with the addition of a few peppercorns, and a small bunch of herbs. A seasoning of salt must not be forgotten, and a little lemon pickle, or juice, would generally be considered an improvement. 1 to 1J hour. BLANQUETTE OF VEAL OR LAMB, WITH MUSHROOMS. (entree.) Slice very thin the white part of some cold veal, divide and trim it into scallops not larger than a shilling, and lay it into a clean saucepan or stewpan. Wipe with a bit of new flannel and a few 200 MODERN COOKERY. [cTTAP. Xt. grains of salt, from a quarter to half a pint of mushroom-buttons, and slice them into a little butter which just begins to simmer ; stew them in it from twelve to fifteen minutes, without allowing them to take the slightest colour ; then lift them out and lay them on the veal. Pour boiling to them a pint of sauce tournee (see page 108) ; let the blanquette remain near, but not close to the fire for awhile : bring it nearer, heat it slowly, and when it is on the point of boiling mix a spoonful or two of the sauce from it with the well beaten yolks of four fresh eggs; stir them to the remainder; add the strained juice of half a small lemon ; shake the saucepan above the fire until the sauce is just set, and serve the blanquette instantly. Cold veal, f lb. ; mushrooms, \ to | pint : stewed in oz. butter✪ Blanquette of Veal or Lamb with Mushrooms, 12 to 15 minutes. Sauce tournee , or thickened veal gravy, 1 pint; yolks of eggs, 4 ; lemon-juice, 1 tablespoonful. Obs. — Any white meat may be served en blanquette. The mush- rooms are not indispensable for it, but they are always a great improvement. White sauce substituted for the thickened veal gravy will at once convert this dish into an inexpensive English fricassee Mace, salt, and cayenne, must be added to either preparation, should it require seasoning.

AI-modernized reading of the original text

The liver may be stewed without being larded ; it may likewise be browned all over in a carefully made roux , before the gravy is poured to it : this must then be made to boil, and be added in small portions, the stewpan being well shaken round as each is thrown in. The wine can be altogether omitted ; or a wineglassful of port mixed with a little lemon-juice, may take the place of sherry. After the liver has been wiped very dry, minced herbs may be strewed thickly over it before it is laid into the stewpan ; and it may be served in its own gravy, or with a sauce piquante. Liver, 3 to 4 lbs : 2 to 3 hours TO ROAST CALF S LIVER. Take the whole or part of a fine white sound liver, and either lard it as a fricandeau upon the surface, or with large strips of highlyseasoned bacon in the inside (see Larding, page 181); or should either of these modes be objected to, merely wrap it in a well buttered paper, and roast it from an hour to an hour and a quarter at a moderate distance from a clear fire, keeping it constantly basted. Remove the paper, and froth the liver well from ten to fifteen minutes before it is done. It should be served with a sauce of some piquancy, such as a poivrade , or brown eschalot, in addition to some good gravy. French cooks steep the liver over-night in vinegar, with a sliced onion and branches of savoury herbs laid over it : this whitens and renders it firm. As an economical mode, some small bits of the liver may be trimmed off, floured, and lightly fried with a sliced onion, and stewed down for gravy in three quarters of a pint of water which has been poured into the pan, with the addition of a few peppercorns, and a small bunch of herbs. A seasoning of salt must not be forgotten, and a little lemon pickle, or juice, would generally be considered an improvement. 1 to 1J hour. BLANQUETTE OF VEAL OR LAMB, WITH MUSHROOMS. (entree.) Slice very thin the white part of some cold veal, divide and trim it into scallops not larger than a shilling, and lay it into a clean saucepan or stewpan. Wipe with a bit of new flannel and a few [cTTAP. Xt. grains of salt, from a quarter to half a pint of mushroom-buttons, and slice them into a little butter which just begins to simmer ; stew them in it from twelve to fifteen minutes, without allowing them to take the slightest colour ; then lift them out and lay them on the veal. Pour boiling to them a pint of sauce tournee (see page 108) ; let the blanquette remain near, but not close to the fire for awhile : bring it nearer, heat it slowly, and when it is on the point of boiling mix a spoonful or two of the sauce from it with the well beaten yolks of four fresh eggs; stir them to the remainder; add the strained juice of half a small lemon ; shake the saucepan above the fire until the sauce is just set, and serve the blanquette instantly. Cold veal, f lb. ; mushrooms, \ to | pint : stewed in oz. butter, 12 to 15 minutes. Sauce tournee , or thickened veal gravy, 1 pint; yolks of eggs, 4 ; lemon-juice, 1 tablespoonful. Obs. — Any white meat may be served en blanquette. The mushrooms are not indispensable for it, but they are always a great improvement. White sauce substituted for the thickened veal gravy will at once convert this dish into an inexpensive English fricassee Mace, salt, and cayenne, must be added to either preparation, should it require seasoning.

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Roast Calf's LiverBlanquette of Veal or Lamb with Mushrooms

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