European and American cuisine

Calf's Liver, Stewed. — Cut ly, pound calf's liver into small pieces, season them with 1 even tablespoonf ul seasoning salt ; mix the liver pieces well with the seasoning. Place a saucepan with 2 ounces butter and 2 tablespoonf uls fine-chopped onion over the fire, add 1 bruised clove of garlic, cover and cook 3 minutes ; add 2 tablespoonfuls fine-chopped mushrooms, cook 3 minutes ; then add the liver, stir well for 2 minutes, cover and cook 6 minutes ; sprinkle over Ys tablespoonf ul flour, add 1 gill of red wine, 1 gill of boiling water with Ys teaspoonf ul beef extract ; mix all well together, and cook 5 minutes longer. Serve on a warm dish, garnish with potato croquettes. (In place of wine the juice of 1 lemon may be taken.) P&t6 Froid de Yean— Kalte Kalbspastete.— Prepare a forcemeat of 1 pound chopped veal, 1 pound fine-chopped fresh pork, 1 tablespoonf ul salt, 1 teaspoonf ul pepper, and the yolks of 2 eggs ; mix all well together. Cut 1 pound of veal from the leg into inch-sized pieces, and lard with fine strips of larding pork, boiled ham, and truffles. Cut Ys pound boiled ham and Ys pound fresh pork into small pieces. Put the ham, pork, and veal into a bowl, add 6 truffles, season with 1 even teaspoonful herb salt, and pour over Ys <^up Bherry wine, let it stand 2 hours. Melt 2 ounces butter in a saucepan, add 1 fine-chopped onion, cook 5 minutes ; add the pieces of veal, ham, and pork, and 1 teaspoonful fine-chopped parsley, cook and stir 10 minutes ; remove from fire, and set aside to cooL Line the sides and bottom of a deep form with fine paste, lay thin slices of larding pork on the bottom and sides, put in 1 layer of forcemeat, then a layer of the meat, and over that again forcemeat. Lay a few thin slices of pork over the forcemeat, put on a cover of the same paste ; out an opening in the center, and decorate the edge with leaves cut from the same paste ; then place the p&t6 in the oven to bake lYs hour. As soon as taken from the oven pour a few spoonfuls aspic, to which a little Madeira wine has been added, in the opening of the pAt6, and let it stand till next day. In serving remove the cover and cut the pAt6 into slices, and serve with chopped aspic. Cold Veal warmed over. — Put the gravy from cold roasted veal in a deep pan, add a little meat broth or boiling water, and a piece of butter; place the pan over the fire, as soon as the gravy boils out the veal into slices, lay them in the gravy, cover the pan, and set it on the side of stove where it will keep warm, but not to boil. Let it remain about 20 minutes, then serve on a warm dish with fresh boiled potatoes and stewed com, beet salad, or grated horseradish mixed with vinegar ; a little salt and sugar may be served with it.