My best 250 recipes

Wash and scald a small calf's liver. Place it in a baking-pan, the bottom of which is well covered with chopped carrot, onion and half a cupful of chopped celery tops; add a quart of stock, a teaspoonful of salt and a saltspoonful of pepper. Cover the pan and bake the liver in a moderate oven for two hours, basting once or twice. While the liver is baking cook in a separate pan two carrots cut in blocks; heat a can of tender peas, and boil carefully a pint of tender celery. Dish the liver, drain the water from the vegetables to the pan in which the liver was cooked; boil rapidly for ten minutes while you rub together two tablespoonfuls of butter and two of flour; add a pint of water from the pan, stir until boiling, and then add a teaspoonful of kitchen bouquet, a level teaspoonful of salt and a saltspoonful of pepper. Put piles of the mixed 32 My Best 250 Recipes vegetables at the ends of the platter, strain over the sauce and garnish the dish with triangular pieces of toast. Serve with macaroni or spaghetti a la Italienne. BEEF CHILLI CON-CANE Put six large sweet chillies in the oven until the skin cracks; peel them, remove the seeds and chop the flesh very fine. Cut one pound of beef from the round in cubes of half an inch. Put them in an iron saucepan ; add two tablespoonfuls of olive oil, cover the saucepan and stew in the oil for at least an hour. Then add the chilli, half a pint of thick, strained tomatoes, one large onion chopped fine, two cloves of garlic mashed, and a level teaspoonful of salt ; cover and stew gently for another hour. Serve with rice. MASKED CHOPS Have mutton chops neatly "Frenched ;" broil them for five minutes over a bright fire. Have ready four potatoes, boiled, mashed and nicely seasoned; heap them neatly on one side of the chops. Dip them in egg, then in breadcrumbs, and fry for about two minutes in deep, hot fat. Arrange the chops on the platter, surround them with nicely cooked and seasoned peas, and trim the bones with paper quills. My Best 25'o Recipes 33 CHOPPED STEAK Put two pounds of lean beef through a meat-chopper; add two level teaspoonfuls of salt and a saltspoonful of pepper; mix thoroughly and form into one large steak. Broil slowly over a clear fire or in a hot pan; cook on one side, then turn and cook on the other for about ten minutes. Dish on a heated plate, and put over it a tablespoonful of butter and a tablespoonful of chopped parsley, or serve with tomato or mushroom sauce. WAVERLY COLLARED BEEF Corn a six-pound piece of brisket by covering it with brine, sufificiently strong to float an egg, for four or five days. Turn the meat every other day. When ready to cook grate two large carrots, a stick of horseradish, and mix them with half a pint of finely chopped parsley. Spread a layer of this on the corned beef, keeping it well to the middle; roll very tightly, fasten with skewers and bind with strong twine. Roll in cheesecloth, place in a kettle, cover with cold water, bring slowly to a boil and simmer at 180° Fahrenheit for four hours. Remove the cheesecloth, put the meat on a tray, place a heavy weight on top and leave it overnight. Next morning cut the strings and remove skewers. In serving cut in very thin slices. 34 My Best 250 Recipes BAKED SWEETBREADS