Liver to be good should be fresh, uniform in ap-
pearance on the surface — that is, not streaked or
spotted ; firm ; of a bright-red color when cut, and
free from nodules. It must be thoroughly done to
be palatable.
90 MANUAL FOR ARMY COOKS.
Cut the liver into slices a quarter of an incli
thick, and soak it one hour in cold, salt water;
rinse well with warm water, wipe it dry, and dip
each slice into flour seasoned with pepjDer and salt ;
put into a frying pan enough lard, beef dripping,
or bacon fat so that when melted it will just cover the
bottom of the pan ; when this is hot put in the liver
and fry both sides a deep brown ; then dish ; pour
the grease remaining in the pan over the liver, and
serve; or make a gravy as follows: Put into the
pan a lump of butter or beef dripping, the size to
be determined by the quantity of gravy wanted,
with a half pint or more of boiling water and pep-
per and salt to suit taste ; mix them well ; stir in
gradually two or more tablespoonfuls of blended
browned flour ; let it boil up once ; pour it over the
liver, and serve.
If the fat remaining from the frying is burnt,
throw it away and wash out the frying pan before
proceeding to make the gravy. Fried bacon may
be served with the liver, frying the bacon first,
using the fat for frying the liver. Fried onions
may be served with liver.
MARROW BONES.
Have the bones neatly sawed into convenient sizes
and cover the ends with a small piece of common
crust made with flour and water✪ Marrow Bones, over this tie a
floured cloth, and j^lace them upright in a sauce-
pan of boiling water, taking care there is sufficient
to cover the bones. Boil two hours, remove the
cloth and paste, and serve with dry toast.
COOKED SALT BEEF.
Salt beef before being cooked should be well
washed, and then, when practicable, soaked in cold
water for twenty-four hours, changing the water
three times.
MANUAL FOR ARMY COOKS. 97
BOILED SALT BEEF.
The meat should be placed in a pot of cold water
and made to boil quickly. As soon as the water
boils the meat must be taken out and the water
replaced with fresh cold water; boil it according to
(juality and size of pieces until thoroughly cooked.
BAKED SALT BEEF.
Prepare the meat as above, make a paste of flour
and water, cover the meat with it, and bake in a
slow oven twenty minutes for every pound of meat.
STEWED SALT BEEF.
Prepare the meat as above, and cut into slices;
have some chopped greens or soaked desiccated
mixed vegetables, and put them with the meat and
a little water in a stew pan ; season, and stew gently
for two hours.
BOILED CORNED BEEF.
The time required for cooking corned beef depends
upon the quality of the meat and the size of the
l)iece. It is done when the bones become loose in
the meat.
Page 39 · 1 recipe record on this page
Presented as published in 1896. 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
Liver to be good should be fresh, uniform in appearance on the surface — that is, not streaked or spotted ; firm ; of a bright-red color when cut, and free from nodules. It must be thoroughly done to be palatable.
Cut the liver into slices a quarter of an incli thick, and soak it one hour in cold, salt water; rinse well with warm water, wipe it dry, and dip each slice into flour seasoned with pepper and salt ; put into a frying pan enough lard, beef dripping, or bacon fat so that when melted it will just cover the bottom of the pan ; when this is hot put in the liver and fry both sides a deep brown ; then dish ; pour the grease remaining in the pan over the liver, and serve; or make a gravy as follows: Put into the pan a lump of butter or beef dripping, the size to be determined by the quantity of gravy wanted, with a half pint or more of boiling water and pepper and salt to suit taste ; mix them well ; stir in gradually two or more tablespoonfuls of blended browned flour ; let it boil up once ; pour it over the liver, and serve.
If the fat remaining from the frying is burnt, throw it away and wash out the frying pan before proceeding to make the gravy. Fried bacon may be served with the liver, frying the bacon first, using the fat for frying the liver. Fried onions may be served with liver.
MARROW BONES.
Have the bones neatly sawed into convenient sizes and cover the ends with a small piece of common crust made with flour and water, over this tie a floured cloth, and place them upright in a saucepan of boiling water, taking care there is sufficient to cover the bones. Boil two hours, remove the cloth and paste, and serve with dry toast.
COOKED SALT BEEF.
Salt beef before being cooked should be well washed, and then, when practicable, soaked in cold water for twenty-four hours, changing the water three times.
BOILED SALT BEEF.
The meat should be placed in a pot of cold water and made to boil quickly. As soon as the water boils the meat must be taken out and the water replaced with fresh cold water; boil it according to quality and size of pieces until thoroughly cooked.
BAKED SALT BEEF.
Prepare the meat as above, make a paste of flour and water, cover the meat with it, and bake in a slow oven twenty minutes for every pound of meat.
STEWED SALT BEEF.
Prepare the meat as above, and cut into slices; have some chopped greens or soaked desiccated mixed vegetables, and put them with the meat and a little water in a stew pan ; season, and stew gently for two hours.
BOILED CORNED BEEF.
The time required for cooking corned beef depends upon the quality of the meat and the size of the piece. It is done when the bones become loose in the meat.
Records on this page
Marrow Bones