Handbook of practical cookery

Place the liver in a sauce-pan over the fire, and covering it with cold water, let it boil therein for three-quarters of an hour. Take it from the water, allow it to become perfectly cool, and then grate it fine upon a carrot grater. Put the grated liver into a bowl, and chopping the bacon very fine, mix it therewith. Add to this mixture the herbs, pepper, and salt ; beat well together the yolks of the eggs and the cream, and mix these in also. Put all into a sauce-pan, and placing this over a very slow fire, stir the preparation until very hot, not at any time allowing it to boil. Serve upon a hot dish. Sheep-head Pie.— One sheep's head, one half pound of DEVILED TURKEY — KIDNEY OMELETTE. 229 bacon, one tea-spoonful of pepper, one dessert-spoonful of salt, two hard-boiled eggs. When the sheep's head is cleaned, put it into a saucepan over the fire, and covering it with cold water, bring it quickly to the boiling-point ; and when boiling, skim the surface very carefully. Draw the sauce-pan to one side of the fire, and let its contents simmer very slowly until the meat will separate from the bones. Take the head from the boiling water, remove the meat from the bones, and cut this into small pieces. Skin the tongue and cut it into small pieces also. Mix the tongue and the meat together, put a layer of the mixture, about an inch in thickness, into the bottom of a pie-dish, cover this with a layer of bacon, and over this one of the hard-boiled eggs cut in slices. Sprinkle over all some pepper and salt, and repeat the alternating layers of chopped meat, bacon, and egg, until the materials are all filled into the dish. Pour over the pie three gills of the liquor in which the head was boiled, cover all with a flaky crust (see page 19.r>), and bake the pie in a quick oven for half an hour. This dish should be served cold. Deviled Turkey.— One pair of turkey legs, one half teaspoonful of salt, one half tea-spoonful of pepper, one grain of cayenne. Cut the legs from a cold roast turkey, trim them neatly, sprinkle over them the pepper, salt, and cayenne; grease two sheets of letter paper, and wrap each leg in one of these, twisting the ends of the paper to secure it. Place the legs thus prepared in a broiler, and broil them for seven minutes over a clear fire. When broiled, remove the paper, and serve the legs very hot Kidney Omelette. — Eight eggs, four sheep kidneys, one gill of brown stock, one dessert -spoonful of mushroom catchup, one half tea-spoonful of pepper, one half tea-spoonful of salt, one half ounce of flour, three ounces of butter. Put one ounce of the butter into a sauce-pan. Cut each kidney into eight pieces, put the flour upon a plate, and roll the pieces of kidney in it until they are completely blanketed with the flour. Throw the kidney into the hot butter, and brown each piece well upon both sides. Pour into the saucepan, over the browned kidney, the stock and catchup ; season all with half of the pepper and salt ; and covering the saucepan draw it to the side of the fire, and let its contents cook very slowly for one hour.