Practical household cookery

Take two pounds of calfs liver, cut it in scollops as described, pass these in breadings and bread-crumbs, then fry them in a frying-pan with a quarter of a pound of clarified butter on a moderate fire, turn the pieces over to give them a nice bronzed colour on both sides, and when tender to the touch sprinkle some salt and a teaspoonful of chopped parsley, squeeze the juice of a lemon over, and serve. 833. LIVER FRIED A LA PALERMO. Scollop two pounds of calf's liver as No. 332, and flour them, then fry in the same manner as in the foregoing, and dress them on a hot dish. Leave the frying-pan by the side of the Are; chop very fine six fresh mushrooms, a little parsley, and a clove of garlic ; put these in the frying-pan with a glass of French white wine and a gill of good broth ; season with salt and pepper, boil for five minutes, then add the juice of a lemon, stir nicely, pour the sauce over the liver, and serve. The liver of sheep, chickens, lambs, and pigs can also be fried and garnished in the same way, but substitute a little vinegar for wine 334. VEAL SCOLLOPS FRIED A LA GENOISE. Take two pounds of leg of veal, free from skin, fat, and gristle, cut in scollops and fry them in the same manner as in No. 333, but substitute oil for butter; after which, prepare a similar mixture for the sauce, and serve. Scollops of mutton, beef, and pork can also be fried, and served with a similar sauce. 335. OYSTERS FRIED. Blanch two dozen large oysters, press them lightly between two dishes till they are cold ; then slit them open, without quite severing them, dip in frying batter, and fry in hot fat ; drain and pile on a napkin on a dish garnished with fried parsley, and serve with Tomato sauce in a boat apart 886. FRIED ANCHOVIES. Steep two dozen anchovies in cold water for about two hours, or till they are easily opened, and bone them; wipe off the scales, by rubbing them with a coarse cloth ; trim the anchovy fillets to an even shape and steep in milk for an hour, di'ain, wipe, and pass them through the breadings ; then fry in very hot fat, drain, and pile tliem up on a napkin on a dish, garnish with fried parsley, and serve with two lemons cut in quarters. CHAPTER VII. REMARKS ON TRIPE. Tripe is a delicious dish when prepared properly, but it must always be cleaned, scraped, and boiled in plenty of water for several hours before any attempt at cookiug it can ever be contemplated. This of course only applies to country places, where tripe can only be liad in its raw state, but in towns it can always be bought ready blanched. 887. TRIPE MILLANAISE. Shred fine a carrot, an onion, and one head of celery ; fry these in a stewpan with two ounces of butter; when nicely browned moisten them with half a pint of broth, add a '^ bouquet garni '^ composed of sage, thyme, and a bay-leaf, simmer gently for half an hour; then rub the ' lot through a sieve, throw the bouquet away, and return "i the sauce to the stewpan, with one pound and a half of tripe, previously shred in pieces about two inches long by half an inch wide; add a good rasher of streaky bacon or a slice of gammon cut in small dice, season with salt and pepper, moisten the lot with a pint of broth, and let it simmer for half an hour ; stir occasionally with a wooden spoon, then add a ladleful of Espagnole sauce, stir, and when boiling serve on a hot dish, with grated cheese on a . plate apart. 838. TRIPE A LA ROHAINE.