My mother's cook book

Liver and Bacon. — One-half pound of calf's liver, one-half pound of bacon, one-half ounce of flour, onehalf pint of second stock, one dessert spoonful of mushroom catsup, six drops of caramel, one saltspoonful of salt, one-half teaspoonful of pepper. Having "been very carefully washed, the liver must be cut into thin slices and dried in a towel. Next slice the bacon thinly and cut off the rind, when it must be put into a frying pan, placed over a moderate fire, and cooked for five minutes, turning it once meantime. Take the bacon now from the pan, arrange it upon a hot platter and place in the warming oven to prevent its cooling. In the grease drawn from the bacon, put then the slices of liver and fry for ten minutes, turning, them once while frying. Remove the liver from the frying-pan to the platter containing the bacon, and stir into the pan the flour into which stir the stock also, when the flour has become well saturated with the grease and browned. Stir this mixture until it boils, when the catsup, pepper, salt and caramel must be added, and the whole poured over the liver and bacon. Note. — Sheep's liver may be used for this dish, but when it is used it should be par-boiled before frying. Fried Chicken with Chives. — Onfe young fowl, two dozen chives, two ounces of flour, two ounces of butter, one-half teaspoonful of salt, one-half teaspoonful of white pepper. First prepare the chives by cleaning and cutting the green tops into thin rings, throw them then into boiling water to soak for five minutes, and while they are soak- ^o ing, joint the chicken and wash it lightly in cold water. Season the flour with the pepper and salt, and dip into it each piece of the fowl, and throw them into hot clarified fat, letting them fry for ten minutes. While the fowl is frying remove the chives from the boiling water and dry them in a towel. Melt now in a frying pan the butter, and fry in it the chives taking care that they do not burn, then removing the joints of chicken from the fat, drain them for a moment upon a sheet of kitchen paper when they must be placed upon a hot platter and the chives distributed over them. MEATS— SIXTH DIVISION. GAME. Haunch of Venison. —Six pounds of venison, five ounces of butter, one-half pint of claret, one-half pint of cold water, one and One-half ounces of flour, six drops of caramel, one teaspoonful of salt, one-half teaspoonful of pepper. Coyer the venison with a double sheet of greased kitchen paper and secure it against slipping with a wrapping of twine. Place the meat in a roasting-pan, ' distribute over it, upon the paper, two ounces of the butter in small pieces and putting the pan into a hot oven, roast the venison for one hour basting from time to time as the butter melts. At the end of this time cut the twine and, removing the paper, rub over the meat the remainder of the butter. Pour into the roasting-pan half of the claret and allowing the venison to remain in the oven three quarters of an [illustration: JUGGED HARE. 71] hour longer, basting it constantly with the wine and butter gravy. ^ Transfer the venison now to a hot platter and skim the top of the gravy remaining in the pan. Stir into the gravy when skimmed, the flour, and scrape down into it with a cooking spoon, all the brown juices that may have adhered to the pan. Add to this the remaining water and claret, season with the pepper and salt, and pouring the gravy then from the roasting pan into a small saucepan place this over the fire and bring its contents quickly to the boiling point, when dropping in the caramel, all should be stirred quickly together and the gravy be then poured, very hot, around the venison. Roast haunch of venison is usually served with an accompaniment of currant jelly.