The Pattern cook-book

Cut the liver into pieces the size of a penny, and measure after cutting. Heat the butter, and stir in the flour, cooking and stirring until brown; then add the water gradually, and season with salt and pepper. Place the liver in this sauce, and simmer very gently twenty minutes. Add the lemon juice, and serve very hot. BAKED calf's LIVER, WITH STUFFING. Wash the liver well in cold, salted water. Make an incision in the thickest part with a long, narrow, sharp knife, enlarging the aperture where the blade enters as little as possible, but moving the point of the knife to and fro to increase the size of the cavity inside. Fill with the following stuffing : One pint of bread-crumbs. One table-spoonful of butter. One tea-spoonful of salt. One-quarter of a tea-spoonful of pepper. One-half a small onion. Sage, celery and parsley, if at hand Chop the onion fine, place it in a bowl, and pour scalding water on it. Let it stand only a half minute, when pour the water off; this takes away the very rank taste of the onion. Rub the butter well into the crumbs, using the hands ; this should be done at least half an hour before the stuffing is needed, as the flavor will be greatly improved by the butter and crumbs remaining together for a time. Add a tea-spoonful of each of the herbs, if they are available, and also the onion and the salt and pepper ; the stuffing is then ready to use. This makes a delightfully crumbly stuffing, not the paste that is often called by that name. After filling the liver with stuffing, season with salt and pepper, and flour it. Place it in a roasting pan. adding a little water, and lay strips of fat pork over the liver. Roast for one hour. Baste every twenty minutes, the first time with half a pint of water in which has been placed a table-spoonful of butter, and afterward with the gravy in the pan. When the liver is done, place it on a hot platter, thicken the gravy in the pan the same as for any roast (See " Roasting "), and pour it around and over the liver. calf's head, to clean. A calf's head may usually be purchased from the butcher already cleaned, but for the benefit of those who prefer, or are compelled, to clean it themselves, the proper mode of procedure is here given. Place the head in warm water for five minutes ; then lift it out and powder the hair with pulverized resin. The resin is not indispensable, but it facilitates the operation. Have ready a large kettle of scalding water, and after using the powder, plunge the head into the kettle, covering every part. Raise it after one minute, hold it by the ear, and carefully scrape off all the hair. Then lay the head on a board, saw it in halves lengthwise through the skull, and take out the eyes, brain and tongue. Scrape the ear, nasal and throat passages well, scalding them if they do not seem perfectly clean ; and remove the gristle that is around the nose. Break the jaw-bone, remove the gums and teeth, and lay the head in a large panful of water to soak. Half a head is generally enough to serve at one time. STEWED calf's HEAD, WITH BRAIN SAUCE. Put the head in slightly salted water, and boil until