The Cook County cook book

CALF'S LIVER BRAISED.— Wipe with a clean wet cloth. Lard the rounded side with bacon or salt pork. Fry 1 onion in salt pork fat. Put the liver and fried onion in a braising-pan; add hot water or stock to half cover, 1 teaspoon of salt, 1 saltspoon of pepper and 1 tablespoon of herbs. Cover, and cook in a moderate oven 2 hrs., basting often. When ready to serve, strain the liquor, season with lemon juice, and pour it over the liver. — ^Mrs. A. C. Christy, Glen View, 111. CALF'S LIVER, CREAMED.— Cut 2 lbs. of liver in small pieces, cover with salt and cold water for IQ minutes, and drain. Heat 5 tablespoons butter, put in the liver, seasoning with salt and pepper, and cook slowly 8 minutes, browning it on all sides; then take up the liver and place it where it will keep warm. Place 1 slice onion in the frying-pan and cook 1 minute; add 3 teaspoons of flour and cook, constantly stirring, until it begins to froth. Draw the pan back, gradually add the cold milk and cook 1 minute, stirring all the time. Place the liver in the pan with the gravy, cover the pan and stew very slowly 5 minutes longer. — Mrs. E. D. Bennett, Bartlett, 111. LIVER DUMPLINGS.— Skin a calf's liver and rub it through a sieve. Put it into a basin with 2 oz. finely chopped bacon, 7 oz. fried dice of bread; add 4 beaten eggs, 1 minced onion, and season with nutmeg, salt arid pepper. Mix well with a little cold water and enough flour to bind the dumplings. Make them into small, round balls, and boil them in salted water for 15 minutes. Serve hot with fried bread crumbs and a sauce of melted butter, thickened with grated potatoes. — Mrs. Conklin, 914 N. 5th Ave., Maywood, Ill. FRIED LIVER — Have the liver sliced fairly thin, dip it in flour, cracker or bread crumbs and beaten egg, or fry it plain in bacon or other pork dripping. If desired, onions may be fried with the bacon, or afterwards, in the same fat, and served in the center of the platter on which the liver is arranged. — Mrs. S. J. Walsh, 4442 Langley Ave., Chicago, 111. LIVER HASH. — Cut. the liver into pieces the size of a penny; it must measure 1 pt. after cutting. Heat 1 tablespoon of butter, and stir in 1 teaspoon of flour, cooking and stirring until brown; then add 1 cup of water, gradually, and season with salt and pepper. Place the liver in this sauce, and simmer very gently 20 minutes. Add 1 teaspoon of lemon juice, and serve very hot. — Mrs. Joseph King, Kenilworth, 111. CALF'S LIVER AND MUSHROOMS.— Mix i/4 lb. of butter, the yolks of 3 hard-boiled eggs, and put them into a chafing-dish, adding salt, a very little cayenne pepper, and a pinch of dry mustard. When heated, put in 1 calf's liver, cut in small squares, and gently stew in butter and a little water, and add part of can of sliced mushrooms. When it has cooked 5 minutes, add a small glass of Madeira, and serve on hot toast. — Mrs. C. J. Jeffries, Winnetka, III. RAGOUT OF LAMB'S LIVER.— Boil till tender. Cut in thin round slices. Make a rich brown sauce; season with spices and wine. Stew the liver in till hot. and serve at once. Garnish with alternate slices of lemon and hard-boiled eggs. — Mrs. James Moore, 4412 S. Dearborn St., Chicago, 111. MUTTON BOILED LEG OF MUTTON, WITH CAPER SAUCE.—