Slice the liver thin, lay it in salt and water for one hour,
wipe it dry, and dip it in flour well salted and peppered.
Fry as many slices of breakfast bacon✪ To Cook Liver—French Mode as of liver. Fry the
bacon first, then put in the liver and fry it a nice brown.
Serve with a piece of the breakfast bacon on each slice of
liver. If wished, a nice cream gravy can be made and
served with it. Mrs. C. E. Tare.
CALF HEART.
Take a calf's heart, wash it well, but do not let it lie in
the water and soak ; stuff it with a force-meat stuffing or a
dressing made of bread crumbs, well seasoned as for turkey ;
tie a buttered paper over the opening that the dressing may
not escape; put it into a baking-pan, with a tea-cupful of
hot water, one table-spoonful of butter, and salt and pepper✪ Calf Heart ;
bake for two hours, basting frequently. When done, place
it in a meat-dish ; thicken the gravy with a little flour, boil
for a few moments on top of the stove, adding more water if
necessary; pour this on the dish, around the heart. The
The New Kentucky Home Cook Book. 51
dish may be garnished with onions, baked or boiled. Horse-
radish sauce is also nice served with the heart.
PRESSED BEEF.
Boil beef of any kind, so it is good, until the meat falls
to pieces; pick it over carefully, removing all bones and
gristle ; chop it very fine, and season it well with salt and
pepper, adding such herbs as the taste suggests✪ Pressed Beef ; put it in a
pan and press with a heavy weight; when cold slice and
serve. Veiy tough and cheap pieces of beef may be made
delicious by this mode of preparation.
TO BOIL A BEEF TONGUE.
Soak the tongue overnight; wash it and put*it in a pot
of water, with a pod or two of red pepper, a few cloves, all-
spice, and grain pepper✪ To Boil a Beef Tongue ; let it boil quickly on the front of
the stove for awhile, then set it back and let it simmer for
four hours ; set it away to cool ; trim off the skin nicely ;
slice very thin when served. This makes delightful sand-
wiches. Mrs. Lucy Keith.
STEWED BEEF TONGUE.
Take a fresh beef tongue and stew it in enough water to
cover it; boil it five hours, and when nearly done add half
a tea-cupful of brown sugar, two lemons (juice and pulp —
seeds all taken out), a wine-glass of strong vinegar, half a
pound of seeded raisins, half an ounce of cloves, and two
table-spoonfuls of butter✪ Stewed Beef Tongue ; boil until done. Serve hot, with
the gravy poured over it. Mrs. A. A. Wadsworth.
BEEF PIE.
Take cold sliced beef, four Irish potatoes, five tomatoes,
butter, salt, pepper, parsley✪ Beef Pie. Let the potatoes be sliced
and boiled for a few moments; the beef should be sliced
thin; the potatoes skinned and cut fine. Line a round
baking-pan (such as is used for chicken-pie) with pastry,
52 The New Kentucky Home Cook Booh.
place it in the oven for a few moments; take it out, and lay
in layers the meat, potatoes, and tomatoes, sprinkled with
pepper, salt, and flour; add small lumps of butter and a
little parsley on each layer; small pieces of the pastry are
nice also ; use the potato-water for the gravy ; cover the top
with pastry, and bake. Mrs. W. C. Shackleford.
TO FRY BEEF KIDNEY. ✪ To Fry Beef Kidney
Page 23 · 7 recipe records on this page
Presented as published in 1884. 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
Slice the liver thin, lay it in salt and water for one hour, wipe it dry, and dip it in flour well salted and peppered. Fry as many slices of breakfast bacon as of liver. Fry the bacon first, then put in the liver and fry it a nice brown. Serve with a piece of the breakfast bacon on each slice of liver. If wished, a nice cream gravy can be made and served with it. Mrs. C. E. Tare.
CALF HEART.
Take a calf's heart, wash it well, but do not let it lie in the water and soak ; stuff it with a force-meat stuffing or a dressing made of bread crumbs, well seasoned as for turkey ; tie a buttered paper over the opening that the dressing may not escape; put it into a baking-pan, with a tea-cupful of hot water, one table-spoonful of butter, and salt and pepper ; bake for two hours, basting frequently. When done, place it in a meat-dish ; thicken the gravy with a little flour, boil for a few moments on top of the stove, adding more water if necessary; pour this on the dish, around the heart. The
The New Kentucky Home Cook Book. 51
dish may be garnished with onions, baked or boiled. Horseradish sauce is also nice served with the heart.
PRESSED BEEF.
Boil beef of any kind, so it is good, until the meat falls to pieces; pick it over carefully, removing all bones and gristle ; chop it very fine, and season it well with salt and pepper, adding such herbs as the taste suggests ; put it in a pan and press with a heavy weight; when cold slice and serve. Veiy tough and cheap pieces of beef may be made delicious by this mode of preparation.
TO BOIL A BEEF TONGUE.
Soak the tongue overnight; wash it and put it in a pot of water, with a pod or two of red pepper, a few cloves, allspice, and grain pepper ; let it boil quickly on the front of the stove for awhile, then set it back and let it simmer for four hours ; set it away to cool ; trim off the skin nicely ; slice very thin when served. This makes delightful sandwiches. Mrs. Lucy Keith. STEWED BEEF TONGUE.
Take a fresh beef tongue and stew it in enough water to cover it; boil it five hours, and when nearly done add half a tea-cupful of brown sugar, two lemons (juice and pulp — seeds all taken out), a wine-glass of strong vinegar, half a pound of seeded raisins, half an ounce of cloves, and two table-spoonfuls of butter ; boil until done. Serve hot, with the gravy poured over it. Mrs. A. A. Wadsworth.
BEEF PIE.
Take cold sliced beef, four Irish potatoes, five tomatoes, butter, salt, pepper, parsley. Let the potatoes be sliced and boiled for a few moments; the beef should be sliced thin; the potatoes skinned and cut fine. Line a round baking-pan (such as is used for chicken-pie) with pastry,
52 The New Kentucky Home Cook Booh.
place it in the oven for a few moments; take it out, and lay in layers the meat, potatoes, and tomatoes, sprinkled with pepper, salt, and flour; add small lumps of butter and a little parsley on each layer; small pieces of the pastry are nice also ; use the potato-water for the gravy ; cover the top with pastry, and bake. Mrs. W. C. Shackleford.
TO FRY BEEF KIDNEY.
Records on this page
To Cook Liver—French ModeCalf HeartPressed BeefTo Boil a Beef TongueStewed Beef TongueBeef PieTo Fry Beef Kidney