The Institute cook book

LIVER AND BACON Prepare as for broiled liver; sprinkle with salt and pepper and dredge with flour. Cook the bacon until crisp and brown; remove it and fry the liver slowly in the fat. Cook until thoroughly done but not dried, and make a brown sauce, using the fat in the pan. Serve with the bacon. BRAISED LIVER Calf's or lamb's liver 3 peppercorns 1 carrot 2 whole cloves 1 onion 1 bay leaf 1 stalk celeiy 2 cups stock or water Salt pork Skewer, tie in shape and lard the liver. Cut the vegetables into small cubes; put them in a baking pan with the seasonings and bits left from the lardoons of salt pork; lay the liver on top; pour over all two cups of stock or water; cover closely and bake slowly for two hours, basting occasionally and uncovering the last fifteen minutes. Remove the liver to a platter; surroimd it with the vegetables; then make a brown sauce, using the strained liquor, and pour over all. SO Planned for a TUnT ATQ Family of Four iVir/AJ.O STEWED LIVER Prepare liver as for broiling; cut in small pieces and saute about two minutes in hot fat. Put the pieces in a saucepan with a little water, half a lemon sliced, a pinch each of cinnamon, nutmeg and cloves, and stew gently for twenty minutes. Thicken the juice a little and serve. STUFFED CALF'S LIVER 1 calf's liver V2 cup stale bread crumbs 2 cups thin brown sauce 1/2 small onion chopped 14 pound chopped cold ham 1 tablespoon chopped parsley Salt and pepper Make a dressing of the ham, bread crumbs, onion and parsley, seasoning well and moistening with a little brown sauce. Pour boiling water on the liver; let stand five minutes; then make a deep cut the entire length of the liver, beginning at the thick end. Fill the pouch; skewer the liver; lard it and put it in a baking pan with the brown sauce. Bake one hour and a quarter, basting frequently. PURCHASING MUTTON OR LAMB Roasting — ^hind-quarter, leg, loin, breast. Broiling — chops from loin, or breast, steaks from leg. Boiling — leg. Stewing — chops from fore-quarter, the neck or leg. Soup — shoulder, neck, leg. Broth — neck. SHOULDER OF MUTTON STUFFED 1 cup bread crumbs Juice of one lemon 2 tablespoons butter 1 teaspoon salt 1 tablespoon chopped parsley 1 saltspoon pepper I ggg Shoulder of mutton Have the blade removed from the shoulder and fill the space with a stuffing made in the usual way. Sew up the opening and roast the shoulder, putting a little water in the pan and basting frequently. Allow from fifteen to eighteen minutes to the pound, and when done make a brown sauce in the pan. The stuffing may be varied by the addition of chopped meat, celery, onion, oysters, mushrooms, etc. Planned tor a Family of Four HARICOT OF MUTTON 2 tablespoons chopped onion 2 tablespoons butter or drippings Salt and pepper 2 cups water 11/2 pounds mutton or Iamb Cooked lima beans Select lean meat and cut it into two-inch pieces. Fry the onions in the butter; add the meat; season and brown; cover with water; 1. Neck 2. Chuck 3. Shoulder 4. Flank 5. Loin 6. Leg Diagram of Gtjts of Lamb and Mutton cook until tender and serve in a border of lima beans, well cooked and seasoned with salt, pepper, butter and chopped parsley. BOILED SHOULDER OF MUTTON