ter of a pound of bacon very thin, put it over the fire in a
frying-pan, and fry it until it begins to crisp ; as soon as the
bacon is put over the fire, drain the spinach, put it to boil
in a large kettle half full of salted boiling water, and boil it
fast until it is tender, which will be in about five minutes ; as
soon as the spinach is tender, drain it, and throw it into
plenty of cold salted water ; as soon as the bacon is crisp,
take it up on a hot dish, and keep it hot ; if there is half an
inch of dripping in the frying-pan, put in the liver at once,
or, if the quantity is scant, add a little lard, and when it is
hot put in the liver ; fry the liver brown on both sides, cook-
ing it as quickly and thoroughly as possible, and seasoning
it with pepper and salt ; when the liver is done, put it on the
hot dish with the bacon, and keep it hot. Drain the spin-
ach, put it into the frying-pan with the drippings, and stir it
over the fire until it is hot ; then turn it out on a hot platter,
lay the liver and bacon on the spinach, and serve the dish
hot at once.
The liver may be fried with the bacon, and served without
the spinach.
CALF'S LIVER ROLLS.
Have a calPs liver sliced in long, even-size slices ; scald
it, and strip it off the skin ; lay the slices of liver on the
table, and season them with salt and pepper ; season half a
pound of sausage-meat, or chopped raw veal, highly with
salt, pepper, and any powdered sweet herb except sage ;
mix a raw egg with it, and then spread it over the slices of
liver ; roll the slices, and tie them with string ; put into a
frying-pan over the fire, enough butter or beef-dripping✪ Calf's Liver Rolls to '
cover the bottom, and let it heat ; when it begins to brown,
put in the rolls of liver, and brown them. While the liver-
rolls are browning, carefully wash a quart of new potatoes ;
when the liver-rolls are brown, put them into an earthen
baking-dish with the potatoes ; stir two tablespoonfuls of
SIDE-DISHES {entrees). 2/5
flour into the frying-pan, and brown it ; then gradually stir
in a quart of boiling water, season this gravy highly with
salt and pepper, let it boil, and then pour it into the dish
with the liver and potatoes ; place the dish in a moderate
oven, and bake its contents for about half an hour, or
until the potatoes are done ; then serve hot, in the same
dish.
After the liver-rolls have been browned, as directed above,
they can be dusted over with flour, and again browned, and
covered with boiling water, and stewed until tender in the
gravy thus made. When they are tender and palatably sea-
soned, they may be served with a dish of plain boiled
potatoes.
CUTLETS CLOUT^ WITH TRUFFLES.
The first engraving represents a cutlet from the rack or
neck, trimmed and studded, or doute, with truffles. The
meat must be tender, and the surface studded which is to
Cutlet Studded with Truffles.
be dished outward. The cutlets are best when braised, or
gently stewed in a rich brown sauce, made as described in
the recipe for garnished fricandeau of veal. The truffles
are cut as represented in the second picture, and a small
deep hole is made in the. lean part of the cutlets to receive
them. The cutlets are sometimes wrapped in writing-paper
376' PRACTICAL AMERICAN COOKERY.
Page 155 · 2 recipe records on this page
Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
ter of a pound of bacon very thin, put it over the fire in a frying-pan, and fry it until it begins to crisp ; as soon as the bacon is put over the fire, drain the spinach, put it to boil in a large kettle half full of salted boiling water, and boil it fast until it is tender, which will be in about five minutes ; as soon as the spinach is tender, drain it, and throw it into plenty of cold salted water ; as soon as the bacon is crisp, take it up on a hot dish, and keep it hot ; if there is half an inch of dripping in the frying-pan, put in the liver at once, or, if the quantity is scant, add a little lard, and when it is hot put in the liver ; fry the liver brown on both sides, cooking it as quickly and thoroughly as possible, and seasoning it with pepper and salt ; when the liver is done, put it on the hot dish with the bacon, and keep it hot. Drain the spinach, put it into the frying-pan with the drippings, and stir it over the fire until it is hot ; then turn it out on a hot platter, lay the liver and bacon on the spinach, and serve the dish hot at once.
The liver may be fried with the bacon, and served without the spinach.
CALF'S LIVER ROLLS.
Have a calPs liver sliced in long, even-size slices ; scald it, and strip it off the skin ; lay the slices of liver on the table, and season them with salt and pepper ; season half a pound of sausage-meat, or chopped raw veal, highly with salt, pepper, and any powdered sweet herb except sage ; mix a raw egg with it, and then spread it over the slices of liver ; roll the slices, and tie them with string ; put into a frying-pan over the fire, enough butter or beef-dripping to ' cover the bottom, and let it heat ; when it begins to brown, put in the rolls of liver, and brown them. While the liverrolls are browning, carefully wash a quart of new potatoes ; when the liver-rolls are brown, put them into an earthen baking-dish with the potatoes ; stir two tablespoonfuls of
SIDE-DISHES (ENTREES). 275
flour into the frying-pan, and brown it ; then gradually stir in a quart of boiling water, season this gravy highly with salt and pepper, let it boil, and then pour it into the dish with the liver and potatoes ; place the dish in a moderate oven, and bake its contents for about half an hour, or until the potatoes are done ; then serve hot, in the same dish.
After the liver-rolls have been browned, as directed above, they can be dusted over with flour, and again browned, and covered with boiling water, and stewed until tender in the gravy thus made. When they are tender and palatably seasoned, they may be served with a dish of plain boiled potatoes.
CUTLETS CLOUT^ WITH TRUFFLES.
The first engraving represents a cutlet from the rack or neck, trimmed and studded, or doute, with truffles. The meat must be tender, and the surface studded which is to
Cutlet Studded with Truffles.
be dished outward. The cutlets are best when braised, or gently stewed in a rich brown sauce, made as described in the recipe for garnished fricandeau of veal. The truffles are cut as represented in the second picture, and a small deep hole is made in the. lean part of the cutlets to receive them. The cutlets are sometimes wrapped in writing-paper
Records on this page
Calf's Liver RollsFried Liver and Bacon with Spinach