Luncheon

Calf's Liver en Brochette. — Calf's liver is not by any means a dish to be despised, but the manner in which it is usually served has brought it into disrepute. The butcher should cut the slices neatly and not wedge shaped ; then cut them into two-inch squares. Cut a few A LENTEN LUNCHEON DISH. 57 slices of bacon the same size ; arrange them alternately on wooden skewers, and broil ; squeeze a little lemon juice over them, dust over a little salt and pepper, and serve. A Lenten Luncheon Dish. — Trim off all crust from three slices of bread, and grate the bread into a small round tin. Moisten it with milk ; break into the dish three eggs ; add salt and pepper to taste, and break the eggs slightly j strew over the dish a layer of grated Parmesan or American cheese, and bake a delicate brown. Potted Pigeons. — A jar of pigeons is a very convenient thing to have in the house when friends arrive unexpectedly. Clean a dozen pigeons thoroughly. Put into a wide, short jar a layer of sliced onion ; add the pigeons, and strew over them a tablespoonful of mixed whole spice ; cover them with vinegar, and let them stand over night; drain. Put into a saucepan a layer of sliced bacon, and strew over it a thin layer of chopped onion ; add the pigeons, and a bay leaf, a blade of mace, a dozen cloves, and a teaspoonful of whole allspice ; cover, and allow them to cook slowly an hour ; then add a pint of clear soup ; cover, and allow them to cook an hour longer ; remove the birds, strain the sauce, and skim off the fat. Put the birds in 58 BLACKBIRDS EN BROCHETTE. a jar, add the sauce, and keep in a cool place until wanted. When birds of almost all kinds are reasonable in price, they are are invariably at their best; and famihes should liberally patronize them, as they are a most acceptable change from a monotonous diet of meats fresh from the butcher. Blackbirds en Brochette. — Clean the birds nicely ; arrange them on skewers with alternate layers of pieces of bacon ; brush a little melted butter over the birds, and broil over a slow fire six minutes. When done, pour a httle maitre-d'hotel butter over them, and serve on skewers. (All birds such as rice, reed, sparrows, and all small birds of the snipe family, may be served in this manner.) Calf's Brains are often neglected by many who serve calf's head, one reason being that they do not know how to prepare them. For luncheon the following mode is the best. Croquettes of Calf's Brains. — Let the brain stand in cold water an hour, wash it well, and remove the membranous covering carefully without injuring the appearance of the brain ; * put it in a saucepan ; add a quart of water, for each whole brain half a teaspoonful of salt and two tablespoonfuls of white wine vinegar. Sim- STEWED BEEF WITH DUMPLINGS. 59