them evenly over the liver ; cover the
stewpan closely, and set it on a fire
so moderate that it will draw out all
the juices without simmering — the
least approach to this hardens the
liver and spoils it. If the range is
too hot, set the stewpan on an iron
stand. When the liver has thus
stood for an hour and a half it will be
done. Take it up, put it on a hot
dish, and cover it closely while you
boil the bacon and the gravy together
for two minutes ; then pour over the
liver, and serve immediately.
Sheep’s Liver, Fried. — Soak the
liver, and cut it in slices the third of
an inch thick. Dry each slice
thoroughly with a soft cloth, flour it
well, and sprinkle pepper and salt
with a little chopped parsley over it.
Heat a little dripping in the frying-
pan, put in the liver, and fry it very
gently till tender. Turn it occasion-
ally, that it may be equally cooked.
When done enough, lift it upon a hot
dish, and pour off the fat from the
frying-pan. Mix a table-spoonful of
flour smoothly with a little cold
water, add half a pint of boiling stock
or water, and pour the mixture into
the pan. Stir briskly till it boils,
and add a little browning, a spoonful
of store sauce, and a little pepper and
salt. Let it boil a minute or two,
then strain it over the liver in the
dish. Serve very hot. If liked, a
large onion✪ Sheep’s Liver, Fried may be sliced and fried
with the liver and laid upon it in the
dish. Time, about half an hour.
Sheeps’ Tongues. — Soak two hours
in cold water, then boil until the hard
outer skin can be removed. Split in
halves, lengthwise, and stew until
tender in boiling water flavored by
bacon, mushrooms, parsley, salt and
pepper, etc.
Nannie’s Scones.
See Bread.
Napoleons. See Pies.
Nasturtium Pickles. See Pickles.
Nasturtium Seeds. — Gather while
still young and green, soak them in
salt water for a day. Dry them,
put in bottles, and cover with cold
vinegar which has been spiced by
salt, horseradish, cloves, etc.✪ Nasturtium Seeds Pickles Cork
and store in a cool place. They
will be ready for use in six months,
and form an acceptable substitute for
capers with boiled mutton.
Neapolitan Ice-cream. See Ices.
Neapolitans. See Cakes.
Nesselrode Pudding.
See Puddings.
New-year’s Cake. See Cakes.
New-year Salad in Apples.
See Salads.
New York Tea Biscuit. See Bread.
Newark Pudding. See Puddings.
Noodles, Buttered. See Macaroni.
Noodles, Soup of. See Soups.
.. Timbales. See Macaroni.
Nougat. — Nougat is a sort of paste
made of sugar, almonds, pistachio
nuts, or filberts. A little practice is
necessary before it can be well made.
The process is as follovvs : Blanch
✪ Nougat
Page 262 · 3 recipe records on this page
Presented as published in 1902. 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
them evenly over the liver ; cover the stewpan closely, and set it on a fire so moderate that it will draw out all the juices without simmering — the least approach to this hardens the liver and spoils it. If the range is too hot, set the stewpan on an iron stand. When the liver has thus stood for an hour and a half it will be done. Take it up, put it on a hot dish, and cover it closely while you boil the bacon and the gravy together for two minutes ; then pour over the liver, and serve immediately.
Sheep’s Liver, Fried. — Soak the liver, and cut it in slices the third of an inch thick. Dry each slice thoroughly with a soft cloth, flour it well, and sprinkle pepper and salt with a little chopped parsley over it. Heat a little dripping in the fryingpan, put in the liver, and fry it very gently till tender. Turn it occasionally, that it may be equally cooked. When done enough, lift it upon a hot dish, and pour off the fat from the frying-pan. Mix a table-spoonful of flour smoothly with a little cold water, add half a pint of boiling stock or water, and pour the mixture into the pan. Stir briskly till it boils, and add a little browning, a spoonful of store sauce, and a little pepper and salt. Let it boil a minute or two, then strain it over the liver in the dish. Serve very hot. If liked, a large onion may be sliced and fried with the liver and laid upon it in the dish. Time, about half an hour.
Sheeps’ Tongues. — Soak two hours in cold water, then boil until the hard outer skin can be removed. Split in halves, lengthwise, and stew until tender in boiling water flavored by bacon, mushrooms, parsley, salt and pepper, etc.
Nannie’s Scones.
See Bread.
Napoleons. See Pies.
Nasturtium Pickles. See Pickles.
Nasturtium Seeds. — Gather while still young and green, soak them in salt water for a day. Dry them, put in bottles, and cover with cold vinegar which has been spiced by salt, horseradish, cloves, etc. Cork and store in a cool place. They will be ready for use in six months, and form an acceptable substitute for capers with boiled mutton.
Neapolitan Ice-cream. See Ices.
Neapolitans. See Cakes.
Nesselrode Pudding.
See Puddings.
New-year’s Cake. See Cakes.
New-year Salad in Apples.
See Salads.
New York Tea Biscuit. See Bread.
Newark Pudding. See Puddings.
Noodles, Buttered. See Macaroni.
Noodles, Soup of. See Soups.
.. Timbales. See Macaroni.
Nougat. — Nougat is a sort of paste made of sugar, almonds, pistachio nuts, or filberts. A little practice is necessary before it can be well made. The process is as follovvs : Blanch
Records on this page
Sheep’s Liver, FriedNasturtium Seeds PicklesNougat