Practical household cookery

Liver must be of a bright pinkish colour and entirely free from whitish spots. Wash and wipe the quantity of liver required, then cut it into scollops or slices of about a quarter of an inch thick, and roll them in flour before frying. Scollops are generally cut off from the cushion of leg of veal, previously freed from gristle, fat, and skin ; they are cut in the same style and thickness as the liver, and should be flattened with the chopper or cutlet bat, dipped in water, before frying. 328. SWEETBREAD AND BRAINS FRIED A L'ITALIENNE Take two sweetbreads and two brains, prepared as indicated above, and cut each in scollops of about an inch thick. Mix well in a dish, a gill of good oil, half a gill of vinegar, and a pinch of salt ; soak the scollops in it for about half an hour, then take them out and dip in some batter paste, previously made for this purpose, and drop them separately into the frying fat properly heated, and with a flat skimmer toss up each scollop gently till they become of a golden colour and crisp; then take them out, and place on a clean cloth which will absorb all the fat; sprinkle some salt on each, dress them on a napkin on a dish by placing alternately one brain scollop and one sweetbread, decorate with a little fried parsley, and serve as hot as possible. 329. ANOTHER FRIED SWEETBREAD, BRAIN AND LIVER (ITALIAN). Cut in the same manner as above one sweetbread and two brains, after having soaked and blanched them ajs prescribed; cut also half a pound of liver in scollops; pass each in breadings and bread-crumbs. Put a quarter of a pound of clarified butter in a frying-pan on the fire, fry the scollops in it to a light-brown colour, then drain and dry them on a cloth, squeeze the juice of a lemon over them, sprinkle each with salt to taste, dish them Up alternately on a hot dish, and serve. 330. BRAINS FRIED (CITIZEN STYLE). Prepare four brains in the usual way; after which, cut them in slices of about half an inch thick. Beat the yolks of six eggs in a basin, and mix with an ounce of grated cheese, half an ounce of bread-crumbs, a pinch of salt, and a little pepper; whisk the whites of the six eggs to a snow froth Put a quarter of a pound of clarified butter into a large frying-pan on the fire, mix gently the whites of the eggs with the yolks, and draw the pan away from the fire when the butter is melted. Put the whole of the mixture, a spoonful at a time, properly detached from each other, in the frying-pan ; lay well imbedded in the centre of each spoonful of the egg-mixture a slice of brains; set the pan on the fire to fry for three minutes, then turn each compound over and fry them for another three minutes ; when of a nice golden colour on both sides, dish them with the side of the brain up, sprinkle each with a little salt, and serve very hot Note. — Any kind of cooked meat, poultry, or game can be mixed with the eggs as well as the brains. A little minced parsley and garlic mixed with the eggs will give a good taste to the above items. 331. SWEETBREAD OR BRAINS FRIED (MILANAISE STYLE). Cut either the sweetbread or brains, after having been duly blanched, as in No. 330. Beat six eggs in a basin with a little finely chopped parsley and the clove of a garlic; season with salt and pepper, when well beaten together dip the slices in it, and roll them afterwards in breadcrumbs, and form them in oval or i-ound shapes. Put a quarter of a pound of clarified butter into a frying-pan, and when dissolved fry on a moderate fire, taking care to turn them over so as to give each side a nice golden colour, when they are cooked, and must be served hot. 8S2. LIVER FRIED A LA MILANAISE.