Cookery

the liver over with mixed pepper and salt, put onions into a braising pan with some fat as before, and proceed generally in the same way. After the flour has been sprinkled in, allow it to slightly colour; then put in the meat with a bouquet and some carrots, put some flour over the meat, and just enough white wine and water (a little more of the former than of the latter) to cover. Put on the lid, stand it in the oven, and let it simmer for about two hours, when the gravy will be in a semi-glaze. Remove the bouquet, and serve with the gravy over the liver. It is also delicious when cut in slices with some bacon, and instead of plainly frying serve it with a white wine sauce. This is very simply prepared ; when the liver is done, stand it on a hot dish to keep hot, put into the pan some white wine, which thicken with a little brown roux, stir the mixture, and let it boil up, then draw the pan off the fire and stir in a small lump of fresh butter and a tablespoonful of chopped parsley and tarragon, squeeze in a few drops of lemon-juice, stir it once again over the fire to get it very hot, pour over the liver, and serve at once. The heart is by no means to be despised, and, treated as follows, makes a very good entree dish ; Wash and trim the heart, cut it into small slices or into dice shape, put it over the fire in a stewing pan, with some good fat bacon or pork dripping, a large handful of small onions, or two or three large ones cut in slices, and plenty of seasoning. Let all these brown over a brisk fire ; pour away the greater part of the fat, and sprinkle the contents of the pan with flour. Use a wooden spoon for stirring, moisten, and just cover with some red wine, put on the lid, and let the whole simmer slowly for about an hour or a little more over a moderate fire. A quarter of an hour before serving put in a dozen or more dried mushrooms previously soaked in warm water, unless it be convenient to add fresh ones. Sei've with squares of fried bread. Sweetbread. — This rather expensive item is greatly appreciated by many people : it is served at its best when larded and roasted, but the braising process is almost equally satisfactory. It is in properly cleaning and preparing the sweetbread that the main difficulty lies, or, rather, it is not a difficult duty, though many cooks overlook it altogether. Remove the outer skin, after having well washed the meat ; then scald it thoroughly. To give it an even and convenient shape, put it under a weight for a time, then lard it with tiny strips of bacon previously rolled in pepper and salt ; then braise, roast, or saittez in the usual manner, serving with a good thick gravy or semi-glaze. I lenty of seasoning is required, as the meat is in itself a little flat, and such accessories as onions, bayleaf, etc., must not be forgotten. Calves’ head, too, always requires the same preliminary treatment, however it may subsequently be treated; soak it in water for at least twenty-four hours ; then scald it in a suitable vessel over a brisk tire. As soon as the water boils skirn it well, take