Mrs. Seely's Cook Book: A Manual of French and American Cookery : with ..

Take a calf s liver weighing about three pounds, and on the under side make a long deep slit from the thick end to the thinnest end. Be careful to cut it straight. Staff into this pouch the following mixture : Two tablespoons of chopped parsley, one pound of cooked ham, leaving the fat on, one medium-sized onion, one cap of bread crumbs moistened with a little stock. Chop ali these together and add two raw eggs, one saltspoonful of black pepper, and mix thoroughly. Sew up the pouch closely. Sprinkle the liver with one-half teaspoonful of salt and one-half teaspoonful of pepper. Then put a few very thin slices of fat pork over the top and put in a pan with about one pint broth, adding to it one teaspoonful of flour mixed thoroughly with one tablespoonful of batter. Cook about one hour in a moderate oven. Baste four or five times. Serve on a platter with a garnish of glazed onions round the edge. Strain the gravy through a very fine sieve or cloth and pour over the liver. Glazed Onions Peel and cook for ten minutes in plenty of boiling salted water one pint of small white onions. Drain and dry thor- 162 MRS. SEELY'S COOK BOOK oughly. Put in a baking pan two tablespoonfuls of butter and half a pint of broth, and place the onions so they do not touch each other. Cover them with two tablespoons of granulated sugar. Bake in oven for fifteen minutes. Be aure to tum them of ten, so they will become evenly colored. Fried Calf's Liver and Bacon Cut the necessary amount of calf s liver in thin slices and wash it in cold water. Place some thin slices of bacon in a hot pan and cook them until they are crisp. Remove f rom the pan and keep them hot. Place the pan where there is not an intense heat, drop the slices of liver into the bacon fat, and cook slowly — for five or six minutes or until cooked. Serve on a hot platter and garnish with the bacon. Liver should be cooked slowly to make it moist and wholesome. Fried Calf's Brains Remove the arteries and soak four calves' brains in cold water for two hours. Put in a saucepan with water which tastes strongly of vinegar, a few peppercorns, salt, a bunch of parsley with herbs tied in it, and a sliced onion. Boil slowly for f orty minutes. Drain on a cloth. Divide each lobe in two or more pieces. Sprinkle the pieces with dry crumbs, dip in beaten eggs, roll in f resh white crumbs, and arrange in a f rying basket. Immerse in plenty of very hot fat and fry a nice color. Drain on paper and serve. Garnish with fried parsley and pass Tartare sauce. Calf's Brains with Mushroom Sauce Soak two calves' brains in cold water for half an hour, remove the skins, wash again, drain thoroughly, then place in a saucepan with just enough water to cover them. Add one teaspoonful of salt, one-quarter of a cup of vinegar, and nine whole peppers. Cook aI)out ten or fifteen minutes. Drain and place on a hot dish.