Pan-Pacific cook book

Place a pound of calf's liver, a calf's tongue, and half a pound of lean, fresh pork in a saucepan. Add a teaspoon of salt, a bay leaf, a whole onion, slashed, and half a green pepper. Cover with boiling water and simmer until the tongue is tender — about three hours. Remove the skin and roots and pass all the meat through a chopper twice. Season with a tablespoon of tomato catsup, and a dessert spoon of kitchen bouquet, salt and pepper to taste. Rub to a paste, moistening with a little of the broth. Rub a loaf tin with garlic ; then grease well and press the liver tightly in. Cover, place a heavy weight on it and let stand over night before turning out. Garnish with chopped aspic. 302. LIVER NIVERNAISE Slice a pound of sheep's liver half an inch thick; brush each piece with oil or melted butter and place in a casserole. Chop two slices of bacon, a branch of parsley, a shallot and a piece of green pepper very fine, and sprinkle over the liver with salt and pepper. Cover, heat the liver through without boiling, and keep it at this point for nearly an hour. Transfer it to a hot dish and cook the bacon, etc., for five minutes more. Return the liver to the casserole ; mix all together and serve. 303. LIVER AND ONIONS— TURKISH Cut half a calf's liver into inch cubes, removing all tough parts. Slice four onions very thin ; mix with the liver, season with salt and paprika, and fry in plenty of dripping for a few moments, stirring to keep from burning. Too much cooking hardens the liver. 304. LOMO— PERUVIAN Cut tenderloin of pork into slices large enough for a portion. Marinate for two hours in two tablespoons of tarragon vinegar, five of olive oil, salt, paprika, a small pinch of sweet marjoram and thyme, a teaspoon of grated onion and a bit of garlic. Broil and pour over it the sauce, heated. 305. LOS ANGELES Roll out noodle paste (No. 468) very thin and cut in strips an inch wide (or use the wide ribbon macaroni). Make a quart of highly seasoned stew of any kind of wild game, adding tomato sauce, mushrooms, half a cup of ripe olives, two or three chilepepines, or tobasco sauce, and half a cup of raisins. Boil the paste until tender, drain, and lay in strips on a greased baking pan ; cover with a thick layer of the salmi, another of the paste and repeat until the dish is full. Sprinkle plentifully with grated cheese and brown in a hot oven. 306. MARROW AND MUSHROOMS— ENGLISH Cut the marrow from a shin bone into thick slices. Boil in salted water for a minute or two, then drain. Heat a tablespoon of butter and saute in it five tablespoons of chopped mushrooms for five minutes. Season with salt and paprika and a little lemon juice. Mix with the hot marrow and spread on rounds of hot toast. 307. MEAT BALLS AND CELERY ROOT- BELGIAN Pass through a chopper twice a pound of round steak, a small onion, a green pepper, without seed, and half a cup of stale bread. Season with salt and pepper; bind with an