Cookery for every household

and brown. A little extra fat must be added if necessary. Then, before removing it from the pan, cut one piece with a knife to see that it is sufficiently cooked in the centre. When ready, arrange the pieces neatly on a hot dish and place the bacon on the top. Then leave about 1 teaspoonful of melted fat in the pan, add to it 1 teaspoonful of flour and mix it in until quite smooth. Pour on the stock or water and stir until boiling. Skim well, season to taste, and strain this sauce round the dish. Sufficient for 3 or 4 persons. Probable cost. Id. to 9 d. 930. Gateau of Liver (Gateau de Foie) | lb. calf’s or sheep’s liver. 1| oz. butter. l| oz. fat bacon. 1 table - sp. chopped onion. 1 tea-sp. lemon juice. Salt. Pepper. \ tea-sp. ground ginger. | tea-sp. ground nutmeg. 3 eggs. 1 gill brown sauce. 1 glass sherry or Marsala. Cut the bacon in small pieces and melt it in a saucepan with the butter. Wash and dry the liver, cut it in small pieces and put it into the melted fat along with the chopped onion. Season with pepper, salt, the ginger and nutmeg, and fry all together for a few minutes, or until the liver has lost its raw appearance and the onion has become slightly browned. Then turn the contents of the saucepan on to a plate to cool. When just lukewarm, pound the mixture in a mortar, adding the brown sauce (which should be cold and rather thick) by degrees. When the whole is reduced to a paste, rub it through a sieve. Put this puree into a basin, add the wine, lemon juice, and yolks of eggs. Mix well and taste if sufficiently seasoned. Lastly, add the whites of the eggs beaten to a stiff froth, stirring them in lightly. Pour the mixture into a wellgreased mould, cover with greased paper, and steam au bain marie until well risen and firm to the touch. When ready, turn out and serve with piquante or Madeira sauce poured round. Time to cook, about 1 hour. Sufficient for 5 or 6 persons. Probable cost. Is. 6 d. 931. Lamb’s Sweetbreads, Fried (Ris d’Agneau Frit) 1 lb. lamb’s sweetbreads. A little flour. Seasoning. Egg and bread-crumbs. Rolls of bacon. Lemon. Gravy. First wash the sweetbreads thoroughly, then let them soak in cold water for an hour or so and wash again. Now place them in a lined stewpan with enough cold water to cover them, bring them to the boil, skim if necessary, and then simmer slowly from 10 to 15 minutes. At the end of this time lift the sweetbreads out and press them between two dishes until cold. Then toss them in flour seasoned with pepper and salt, and egg and breadcrumb them neatly. Fry them in hot fat to a golden brown colour, and serve garnished with cut lemon or rolls of bacon. A little good gravy or sauce may be served separately. 932. Savoury Liver and Bacon £ lb. calf’s or sheep’s liver. A little flour. Veal stuffing. 4 to 6 oz. bacon. £ pt. stock or gravy. 1 table-sp. ketchup. Mashed potatoes.