In this country there is a prejudice against sheep's liver ; while in England, where beef liver is looked upon as too coarse to eat (and falls to the lot of the ^^ cats- meat man," or cat butcher), sheep's is esteemed next to calf's, and it is, in fact, more delicate than beef liver. The nicest way to cook it is in very thin slices (not the inch-thick pieces one often sees), each slice dipped in flour and fried in pork or bacon fat, and pork or bacon served with it. But the more economical way is to put it in a pan, dredge it with flour, pin some fat pork over it, and set it in a hot oven ; when yery brown take it out ; Chapter for People of Very Small Means, 99 make nice brown gravy by pouring water in the pan and letting it boil on the stove, stirring it well to dissolve the glaze ; pour into the dish, and serve. The heart should be stuffed with bread-crumbs^ parsley, thyme, and a lit- tle onion, and baked separately. Oj*, for a change, you may chop the liver up with a few sweet herbs and a lit- tle pork (onion, or not, as you like), and some bread- crumbs. Put all together in a crock, dredge with flour✪ Oven-Baked Sheep's Liver, cover, and set in a slow oven for an hour and a half ; then serve, with toasted bread around the dish. It is very poor economy to buy inferior meat. One pound of fine beef has more nourishment than two of poor quality. But there is a great difference in prices of different parts of meat, and it is better management to choose the cheap part of fine beef than to buy the sir- loin of a poor ox even at the same price ; and, by good cooking many parts not usually chosen, and therefore sold cheaply, can be made very good. Yet you must remember, that a piece of meat at seven cents a pound, in which there is at least half fat and bone, such as brisket, etc., is less economical than solid meat at ten or twelve. Pot roasts are very good for parts of meat not tender enough for roasting, the ^^ cross-rib,'^ as some butch- ers term it, being very good for this purpose ; it is all solid meat, and being very lean, requires a little fat pork, which may be laid at the bot'om of the pot; or better still, holes made in the meat and pieces of the fat drawn through, larding in a rough way, so that they cut to- gether. A pot roast is best put on in an iron pot, with- out water, allowed to get finely brown on one side, then turned, and when thoroughly brown on the other a little water may be added for gravy ; chop parsley or any 100 Culture and Cooking, seasoning that is preferred. Giye your roast at least three hours to cook. Ox cheek, as the head is called, is very good, and should be yery cheap ; prepare it thus :

AI-modernized reading of the original text

A modernized reading is not available for this page yet. You are seeing the original text.

In this country there is a prejudice against sheep's liver ; while in England, where beef liver is looked upon as too coarse to eat (and falls to the lot of the ^^ cats- meat man," or cat butcher), sheep's is esteemed next to calf's, and it is, in fact, more delicate than beef liver. The nicest way to cook it is in very thin slices (not the inch-thick pieces one often sees), each slice dipped in flour and fried in pork or bacon fat, and pork or bacon served with it. But the more economical way is to put it in a pan, dredge it with flour, pin some fat pork over it, and set it in a hot oven ; when yery brown take it out ; Chapter for People of Very Small Means, 99 make nice brown gravy by pouring water in the pan and letting it boil on the stove, stirring it well to dissolve the glaze ; pour into the dish, and serve. The heart should be stuffed with bread-crumbs^ parsley, thyme, and a lit- tle onion, and baked separately. Oj*, for a change, you may chop the liver up with a few sweet herbs and a lit- tle pork (onion, or not, as you like), and some bread- crumbs. Put all together in a crock, dredge with flour, cover, and set in a slow oven for an hour and a half ; then serve, with toasted bread around the dish. It is very poor economy to buy inferior meat. One pound of fine beef has more nourishment than two of poor quality. But there is a great difference in prices of different parts of meat, and it is better management to choose the cheap part of fine beef than to buy the sir- loin of a poor ox even at the same price ; and, by good cooking many parts not usually chosen, and therefore sold cheaply, can be made very good. Yet you must remember, that a piece of meat at seven cents a pound, in which there is at least half fat and bone, such as brisket, etc., is less economical than solid meat at ten or twelve. Pot roasts are very good for parts of meat not tender enough for roasting, the ^^ cross-rib,'^ as some butch- ers term it, being very good for this purpose ; it is all solid meat, and being very lean, requires a little fat pork, which may be laid at the bot'om of the pot; or better still, holes made in the meat and pieces of the fat drawn through, larding in a rough way, so that they cut to- gether. A pot roast is best put on in an iron pot, with- out water, allowed to get finely brown on one side, then turned, and when thoroughly brown on the other a little water may be added for gravy ; chop parsley or any 100 Culture and Cooking, seasoning that is preferred. Giye your roast at least three hours to cook. Ox cheek, as the head is called, is very good, and should be yery cheap ; prepare it thus :

Catherine Owen's new cook book ..