8. We take an egg, break it, put the white in a cup (it is not required for present use), and add the yolk to the sauce, and stir well over the fire till cooked ; it will take about five minutes. 9. We must then turn the mixture on to a plate, and stand it aside to cool. 10. We put one pound of clarified dripping or lard into a deep stewpan, and put it on the fire to heat : we must be careful it does not burn. 11. When the mixture is quite cold, we divide it into pieces of equal size, and form them into cakes ; we must sprinkle some flour over them, to prevent them from sticking. 12. We break an egg on to a plate, and beat it up slightly with a knife. 13. We dip the cakes into the egg, and egg them well all over with a paste-brush. 14. We take the rest of the bread-crumbs, and cover the cakes well all over with them. 15. We take a frying basket, and arrange the cakes in it ; we must finger them as little as possible, and not allow them to touch each other. 16. When the fat is quite hot, and smoking (we should test the heat of it by throwing in a piece of bread, which should fry brown directly), we put in the frying basket, for two minutes or so, to fry the cakes a pale yellow. 17. We put a piece of whitey-brown paper on a plate, and as the cakes are fried, we turn them on to the paper, to drain off the grease. 18. For serving, we arrange the cakes tastily on a hot dish, and, if liked, garnish them with fried parsley (see Vege- tables, Lesson No. 4, note 20). Lessons on Cooking Meat. — Braised Liver. 155 BRAISED LIVER. Average cost of " Braised Liver* INGREDIENTS. \ lb. of sheep's liver 2 oz. of fat bacon 1 carrot 1 onion, or 1 doz. button onions Bouquet garni (i.e. sprig of thyme, parsley, and bay leaf) .... * 1 oz. of flour Salt and pepper 2 oz. of butter✪ Braised Liver 10 Time required, abotit 2 hours and half. Now we will show you how to lard and braise liver. 1. We take two ounces of fat bacony put it on a board, and cut it into strips one inch long, and one eighth of an inch in width and thickness. 2: We take a larding needle with a little strip of bacon in it, and lard half a powid of sheep's liver neatly, in regular rows, until one side is entirely covered with strips of bacon. 3. We put two ounces of butter and the larded liver into a stewpan, put it over the fire, and fry the liver brown ; we must be careful not to burn it. 4. We now take out the liver, and put it on a plate. 5. We stir smoothly into the butter, in the stewpan, one ounce offloitr, and pour in one pint of stock or water, place the stewpan over the fire, and stir well till it boils and thickens, then move it to the side of the fire. 6. We take a carrot, wash it, scrape it clean with a knife, and cut it in half. 7. We take an onion or one dozen button onions, wash them, and peel them carefully. 8. We add these vegetables, and the liver to the stewpan, and season with pepper and salt, to taste ; we also add a bouquet garni, consisting of a sprig of thyme, parsley, and a bay leaf tied tightly together. 156 National Training School for Cookeiy. 9. We let it all simmer gently for two hours.

AI-modernized reading of the original text

8. We take an egg, break it, put the white in a cup (it is not required for present use), and add the yolk to the sauce, and stir well over the fire till cooked ; it will take about five minutes. 9. We must then turn the mixture on to a plate, and stand it aside to cool. 10. We put one pound of clarified dripping or lard into a deep stewpan, and put it on the fire to heat : we must be careful it does not burn. 11. When the mixture is quite cold, we divide it into pieces of equal size, and form them into cakes ; we must sprinkle some flour over them, to prevent them from sticking. 12. We break an egg on to a plate, and beat it up slightly with a knife. 13. We dip the cakes into the egg, and egg them well all over with a paste-brush. 14. We take the rest of the bread-crumbs, and cover the cakes well all over with them. 15. We take a frying basket, and arrange the cakes in it ; we must finger them as little as possible, and not allow them to touch each other. 16. When the fat is quite hot, and smoking (we should test the heat of it by throwing in a piece of bread, which should fry brown directly), we put in the frying basket, for two minutes or so, to fry the cakes a pale yellow. 17. We put a piece of whitey-brown paper on a plate, and as the cakes are fried, we turn them on to the paper, to drain off the grease. 18. For serving, we arrange the cakes tastily on a hot dish, and, if liked, garnish them with fried parsley (see Vegetables, Lesson No. 4, note 20). Lessons on Cooking Meat. — Braised Liver. 155 BRAISED LIVER. Average cost of " Braised Liver* \ lb. of sheep's liver 2 oz. of fat bacon 1 carrot 1 onion, or 1 doz. button onions Bouquet garni (i.e. sprig of thyme, parsley, and bay leaf) .... * 1 oz. of flour Salt and pepper 2 oz. of butter Time required, abotit 2 hours and half. Now we will show you how to lard and braise liver. 1. We take two ounces of fat bacon, put it on a board, and cut it into strips one inch long, and one eighth of an inch in width and thickness. 2: We take a larding needle with a little strip of bacon in it, and lard half a powid of sheep's liver neatly, in regular rows, until one side is entirely covered with strips of bacon. 3. We put two ounces of butter and the larded liver into a stewpan, put it over the fire, and fry the liver brown ; we must be careful not to burn it. 4. We now take out the liver, and put it on a plate. 5. We stir smoothly into the butter, in the stewpan, one ounce of flour, and pour in one pint of stock or water, place the stewpan over the fire, and stir well till it boils and thickens, then move it to the side of the fire. 6. We take a carrot, wash it, scrape it clean with a knife, and cut it in half. 7. We take an onion or one dozen button onions, wash them, and peel them carefully. 8. We add these vegetables, and the liver to the stewpan, and season with pepper and salt, to taste ; we also add a bouquet garni, consisting of a sprig of thyme, parsley, and a bay leaf tied tightly together. 156 National Training School for Cookeiy. 9. We let it all simmer gently for two hours.

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