Boston Cooking-School cook book

Prepare liver, skewer, and tie in shape. Lard (p. 260) upper side with salt pork. Put in deep pan with trimmings from lardoons, carrot, onion, celery, peppercorns, cloves, bay leaf, and stock or water. Cover closely and bake 2 hours in slow oven (300° F.), uncovering the last 20 minutes. Remove from pan, strain liquor, and‘ thicken with butter and flour, browned together. Serve around liver. Serves 4. ~ LIVER A LA MADAME BEGUE 1 pound liver, cut in 1-inch cubes 1 onion, thinly sliced Salt and pepper 3 sprigs parsley Sprinkle liver with salt and pepper, cover with onion and parsley, let stand 2 hours. Fry in deep fat (390° F.) 1 minute. Drain. Garnish with lemon or parsley. Serves 4. LIVER LOAF 1 pound beef liver 1 teaspoon salt ¥ pound fresh pork, chopped 4 teaspoon pepper 1 cup bread crumbs 2 tablespoons tomato catsup 1 onion, chopped fine Tomato juice or water or 1 egg, well beaten milk to moisten Juice 1/2 lemon Skin liver, slice, and cook 15 minutes in boiling salted water. Drain, chop, and add other ingredients. Mix thoroughly. Line bread pan with slices of bacon. Pack in mixture. Lay bacon over top. Bake 1 hour in moderate oven (350° F.). Serves 6. SAUTEED CHICKEN LIVERS Clean and separate, sprinkle with salt and pepper, dredge with flour, and sauté in butter. Reheat in Brown Sauce (p. 196). Add 12 stoned olives or 2 tablespoons Madeira to sauce, if desired. CHICKEN LIVERS WITH MUSHROOMS 6 chickens’ livers 1 shallot, finely chopped or 1 slice bacon, cut in small ¥ tablespoon chopped onion pieces Finely chopped parsley 2 tablespoons butter 2 tablespoons flour 14 cup sliced mushrooms 1 cup Brown Stock (p. 144) 1 teaspoon lemon juice Cook bacon and butter 5 minutes. Remove bacon, add shallot, fry 2 minutes. Add livers, cook 2 minutes. Add flour, stock, lemon juice, and mushrooms. Cook 2 minutes, sprinkle with parsley. Serves 4 to 6. CHICKEN LIVERS WITH BACON Clean and cut livers in pieces. Wrap a thin slice of bacon around each piece. Fasten with small skewers. Put in broiler over dripping pan and bake in hot oven (425° F.) until bacon is crisp, turning once. CHICKEN LIVERS WITH CURRY 6 chickens’ livers, cleaned 1/2 tablespoon finely chopped onion and cut in pieces 2 tablespoons flour Crumbs, salt, and pepper 1% teaspoon curry powder Egg 1 cup Chicken Stock (p. 151) Butter , Dip livers in seasoned crumbs, egg, and crumbs, and fry (sauté) in butter. Remove livers, and to fat in pan add 2 tablespoons butter and the onion, and cook 5 minutes. Add flour mixed with curry powder and stock. Stir and cook until sauce boils. Strain sauce over livers and serve with Rice Timbales (p. 64), if desired. CHICKEN LIVERS EN BROCHETTE Chickens’ livers Thinly sliced bacon Watercress Cut livers in 4 pieces. Alternate pieces of liver and bacon on skewers, allowing 4 pieces of liver and 5 pieces of bacon to each skewer. Arrange skewers in upright positions on rack in dripping pan. Bake in hot oven (425° F.) until bacon is crisp. Serve on skewers, garnished with watercress. SWEETBREADS A sweetbread is the thymus gland of lamb or calf, but in cookery, veal sweetbreads only are considered. It is prenatally developed, of unknown function, and as soon as the calf is taken from liquid food, it begins to disappear. A sweetbread consists of two parts, connected by membrane and tubing. The round, compact part is called the heart sweetbread, as its position is nearer the heart; the other part is called the throat sweetbread. When sweetbreads are separated at market, avoid buying two throat sweetbreads, as the . heart sweetbread is the more desirable. Sweetbreads spoil very quickly.