The official handbook for the National Training School for Cookery

N.B. — If the bacon is not very fat, we must put a small piece of dripping in the frying-pan with the bacon. 5. We should turn it when one side is fried. 6. We now take two pounds of sheep's or calfs liver, put it on a board, and cut it in slices. 7. We put about two tablespoonsful of flour on a plate. 8. We dip the slices of liver into the flour, and flour them well on both sides. 9. When the bacon is fried we take it out of the fryingpan and put it on a warm dish. 10. We stand the dish near the fire to keep warm. 11. We put the slices of liver in the frying-pan, a few at a time, as they must not be on the top of each other. N.B. — If the flavour of onion is liked, a small onion, peeled, and cut in slices, might be fried with the liver. 12. The liver will take about a quarter of an hour to fry. 13. We should watch it occasionally, and turn it once. 14. To see when the liver is sufficiently cooked we 152 National Training School for Cookery. should cut a slice ; the inside should be of a brownish colour. 15. When the liver is all cooked we should place it on the dish with the bacon. 16. We put a dessertspoonful of flour in a cup, and mix it into a smooth paste with nearly a gill (quarter of a pint) of water. 17. We pour the flour and water into the frying-pan and stir it until it boils and thickens. 18. We add pepper and salt to taste, and pour this sauce over the liver and bacon. It is then ready for serving. Lessons on Cooking Meat. — Brain Cakes. 153 BRAIN CAKES. Average cost of " Brain Cakes " (about 6 cakes). d. Calf s or sheep's brains (about 5 ozs. ) ........ 3 1 oz. of flour o\ \ oz. of butter o\ Pepper and salt \ \ teaspoonful of chopped parsley f Nutmeg ( 2 sage leaves 2 eggs 3 oz. of bread crumbs 7\ Time required, about two hours. Now we will show you how to make Brain Cakes. 1. We take the brains, wash them well in cold water, to remove all impurities, then put them in a stewpan, cover them with cold water, and add one teaspoonful of salt, and two sage leaves. 2. We put the stewpan on the fire, and when it comes to the boil, we should skim it well, and move it rather to the side of the fire, to boil gently for ten minutes. 3. After that time, we turn the brains on to a plate, and when quite cold, we should cut them up in small pieces. 4. We take a sprig or two of parsley, wash it, dry it, and chop it up finely on a board ; there should be about half a teaspoonful. 5. We place a wire sieve over a plate, take some crumb of bread and rub it through the sieve ; there should be about three ounces of bread-crumbs. 6. We put half an ounce of butter in a stewpan, put it over the fire, and when it is melted, stir in one ounce of flour ; we also add one gill (quarter of a pint) of cold water, and half a teaspoonful of chopped parsley ; we stir it all over the fire, until it boils, and thickens. 7. We now add two ounces of bread-crumbs, and the brains; and take a grater and a nutmeg, and give two 154 National Training School for Cookery. grates of the nutmeg over the sauce ; add pepper, and salt to taste, and mix all well together.