Cut the liver into slices about half an inch thick ; melt two ounces of
nice clear dripping in a frying pan ; dredge the sliced liver with flour,
and fry it over a pretty quick fire ; then fry rashers of bacon ; lay the
liver in a hot dish and the bacon upon it ; fry and place around it, if
liked, onions shred fine and nicely browned, or garnish with crisp pars-
ley and sliced lemon, or serve with melted butter, or pour over the liver
and bacon a sauce made of butter and flour.
ITALIAN FRIED LIVER.
Cut the liver in slices a quarter of an inch thick ; put on a fry pan,
with a little butter, and fry the liver one minute on each side, or
just long enough to glaze it so as to retain the juices ; then take a can
of tomatoes, and when it has come to a boil put on the meat with the
tomatoes and boil twenty minutes. Serve hot, either alone or with
macaroni.
SWEDISH FRIED LIVER.
Cut the liver in slices about two-thirds of an inch thick ; soak in cold
water about quarter of an hour ; have ready some butter in the spider ;
when hot put in the liver; season with salt, pepper, and an onion
chopped fine ; dust a little flour over the top ; cover tight to keep the
steam in as much as possible ; add a little water while cooking, to keep
from getting dry (do not let it burn) ; when brown turn on the other
side ; put on a little more salt, pepper and flour ; when done take the
liver out on a platter, and put in about a teacup of sweet milk ; if not
thick enough, add a little more flour, wet with milk, until you get it
about the thickness of beef gravy ; pour over the liver and serve.
MOCK DUCK.
Take a round of beefsteak ; salt and pepper ; prepare a dressing as
for turkey ; lay in the steak ; sew up ; lay two or three slices of fat pork✪ Mock Duck
upon it and roast ; baste often and you cannot tell it from duck.
MEAT LOAF.
Chop fine whatever cold meat you may have, fat and lean together ;
add pepper and salt, one finely-chopped onion, two slices of bread,
which have been soaked in milk, and one egg✪ Meat Loaf. Mix well together and
bake in a dish. This makes a nice tea or breakfast dish.
MOCK PATE DE FOIE GRAS.
Boil a calf's liver in slightly salted water till tender, boiling the
tongue- in another vessel the day before needed. Cut the liver in small
ROAST PIG. 531
pieces and rub gradually to a paste, moistening with melted butter.
Work into the soft paste a quarter of a teaspoonful of cayenne pepper,
half a grated nutmeg, some ground cloves and mace, a teaspoonful each
of Worcestershire sauce and made French mustard, salt to taste and a
tablespoonful of boiling water in which a large onion has been steeped✪ Mock Pate de Foie Gras.
Mix thoroughly and pack in jelly pots very hard, inserting here and
there bits of the tongue ; cover with melted butter and fasten the lids.
ROAST PIG.
Page 443 · 4 recipe records on this page
Presented as published in 1886. 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
Cut the liver into slices about half an inch thick ; melt two ounces of nice clear dripping in a frying pan ; dredge the sliced liver with flour, and fry it over a pretty quick fire ; then fry rashers of bacon ; lay the liver in a hot dish and the bacon upon it ; fry and place around it, if liked, onions shred fine and nicely browned, or garnish with crisp parsley and sliced lemon, or serve with melted butter, or pour over the liver and bacon a sauce made of butter and flour.
ITALIAN FRIED LIVER.
Cut the liver in slices a quarter of an inch thick ; put on a fry pan, with a little butter, and fry the liver one minute on each side, or just long enough to glaze it so as to retain the juices ; then take a can of tomatoes, and when it has come to a boil put on the meat with the tomatoes and boil twenty minutes. Serve hot, either alone or with macaroni.
SWEDISH FRIED LIVER.
Cut the liver in slices about two-thirds of an inch thick ; soak in cold water about quarter of an hour ; have ready some butter in the spider ; when hot put in the liver; season with salt, pepper, and an onion chopped fine ; dust a little flour over the top ; cover tight to keep the steam in as much as possible ; add a little water while cooking, to keep from getting dry (do not let it burn) ; when brown turn on the other side ; put on a little more salt, pepper and flour ; when done take the liver out on a platter, and put in about a teacup of sweet milk ; if not thick enough, add a little more flour, wet with milk, until you get it about the thickness of beef gravy ; pour over the liver and serve.
MOCK DUCK.
Take a round of beefsteak ; salt and pepper ; prepare a dressing as for turkey ; lay in the steak ; sew up ; lay two or three slices of fat pork upon it and roast ; baste often and you cannot tell it from duck.
MEAT LOAF.
Chop fine whatever cold meat you may have, fat and lean together ; add pepper and salt, one finely-chopped onion, two slices of bread, which have been soaked in milk, and one egg. Mix well together and bake in a dish. This makes a nice tea or breakfast dish.
MOCK PATE DE FOIE GRAS.
Boil a calf's liver in slightly salted water till tender, boiling the tongue- in another vessel the day before needed. Cut the liver in small
ROAST PIG. 531
pieces and rub gradually to a paste, moistening with melted butter. Work into the soft paste a quarter of a teaspoonful of cayenne pepper, half a grated nutmeg, some ground cloves and mace, a teaspoonful each of Worcestershire sauce and made French mustard, salt to taste and a tablespoonful of boiling water in which a large onion has been steeped. Mix thoroughly and pack in jelly pots very hard, inserting here and there bits of the tongue ; cover with melted butter and fasten the lids.
ROAST PIG.
Records on this page
Mock DuckMeat LoafMock Pate de Foie GrasRoast Pig