Practical household cookery

to glaze properly. Meantime push the saut^-pan on the fire and continue reducing the half-glaze by sharp boiling, and skim off the fat. Then dress the liver in the centre of a dish, make a border of macaroni cheese (No. 88), strain the sauce through a pointed strainer over the liver and macaroni, and serve. Calf's liver cooked as above can also be served with any garnish or purée of vegetables instead of macaroni 874. CALFS LIVER, CITIZEN STYLE. Clean and dry a calf's liver as in No. 873, then lard it through with strips of fat bacon, season on both sides with salt and pepper, put it in a sauté-pan with a quarter of a pound of butter and fry it nicely for about five minutes, taking care to give it an even colour all round. Then remove the liver from the saut^-pan and put it on a dish apart. Sprinkle three spoonfuls of flour with the butter and stir with a wooden spoon over the fire for five minutes. Add a pint of water, a pint of French white wine, one onion with two cloves stuck in it, and a '' bouquet garni," season with salt and pepper, stir these with a wooden spoon till it boils, then put the liver in with about two dozen new carrots, as near of the same size as possible (scraped and cleaned), and let it simmer with the stewpan three-parts covered for two hours ; then add one dozen button onions previously fried in butter, and simmer again for about half an hour; dish the liver up, skim the fat from the sauce, and garnish the liver with the carrots and onions ; take the "bouquet garni" and onion with the cloves out, and if there be too much sauce reduce it on a sharp fire for five minutes ; then pass it through a pointed strainer over the liver and vegetables, and serve. 875. CALF'S LIVER À LA VÉNITIENNE. Cut in small slices a calf's liver and put these in a frying-pan in which a quarter of a pound of butter has already been melted with three spoonfuls of salad-oil, two onions shred fine, a little chopped parsley, salt and pepper to taste, fry these on a brisk fire, and stir constantly with a wooden spoon, until the liver is cooked and has assumed a nice bronzed colour, then squeeze the juice of a lemon over it, and serva 876. REMARKS ON SAUSAGES AND HOW TO MAKE THEM. Sausages are generally considered to be mysteries of the pork butcher, and this prejudice is not wholly without foundation, as the material used for their composition is often of a very doubtful character. On that account, and that only, I advise the making of sausages at homa Take one pound each of lean and fat pork, both free from gristle and rind, chop them in dice and put them into a sausage-machine, the turning of which will give you the sausage meat; season with salt, pepper, a little pounded thyme and spice. Mix well together, and fill a well-cleansed skin with this forcemeat, and separate it into sausages of from three or four inches in length, by tying tliem with small string, as for black puddings. When these sausages are made they can be cooked either by broiling or frying. In either case they must be pricked on both sides with a trussing-needle, to prevent their bursting. If broiled, a moderate fii-e is required, and six minutes will be found sufficient to cook them properly, turning them over after three minutes. If fried, put a little butter or fat into a frying-pan, and when hot put the sausages in ; the same number of minutes will cook them, provided they are also properly turned round. Sausages must always be served very hot, on a hot dish, and are eaten either plain or with a garnish of purée of potatoes, or any other purée, as well as with rice boiled in broth (with the stewpan closely covered) for twenty minutes. 877. SAUSAGES, CITIZEN STYLE.