The encyclopaedia of practical cookery

Liver-and-Potato Pie.- — Peel 21b. of potatoes, wash, put them in a saucepan with cold water to cover, and place them over the lire until boiling, then drain and cut them into slices. Cut lib. of Liver into thin slices, and wash well in cold water. Cover the bottom of a rather broad and shallow baking- tin with slices of the potatoes, then put in a layer of the sliced Liver ; strew over them a small quantity of finely-chopped onion and some pepper and salt, then put in two or three thin slices of bacon. Continue in this manner until all the ingredients are used, seasoning each layer with chopped onion, and salt and pepper, and making the top layer of potatoes. Pour in at the side 1 breakfast-cupful of cold water, put the tin in a brisk oven, and bake for an hour and a half. Serve hot. Liver Pudding1. — stew 2lb. of Liver in a very little water for an hour and a half, then cut it into small squares and add some pieces of fat of beef, mutton, or bacon. Line a pudding-basin with a pudding-crust made of flour, dripping, and water, put in the Liver and fat well mixed together, pour in the liquor in which the Liver was stewed, cover with crust, tie a floured cloth over, and boil for two hours. Liver Quenelles. — (1) Steep a thick slice of bread in milk until well soaked, then squeeze, mix it with ½lb. of finely-minced Liver, and season with parsley, chives, and lemonpeel, in small quantities and all finely chopped ; dust in salt and pepper and 1 table-spoonful of flour, and bind the mixture with beaten eggs, keeping it consistent. Divide it with a table-spoon into small quantities, mould them an oval shape by pressing in the bowl of the spoon, dipping the spoon in warm water each time it is used. Plunge the balls into a saucepan of boiling waiter, and boil for lialf-an-hour. Chop about 3oz. of bacon, put it in a fryingpan with a lump of butter and fry until crisp and brown. When the quenelles are cooked, drain, put them on a hot dish, pour the fried bacon and fat over them, and serve very hot. (2) Wash ½lb. of either calf's or sheep's Liver, and chop it finely ; mix in half its quantity of finely-chopped fat bacon and 1 breakfast-cupful of grated breadcrumb, and season to taste with salt and chopped herbs. Slightly warm 3oz. of butter, beat it until creamy, add four well-beaten eggs, and stir it into the Liver' mixture. When well worked together, take a small portion of the mixture and poach it in boiling water, to see if it is consistent, if not, more grated breadcrumb should be mixed in, or more beaten egg as the case may be. Divide the mixture into small egg-shaped quenelles, using a table-spoon for the purpose, throw them into a saucepan of boiling broth, and boil gently for lialf-an-hour. When cooked, drain, arrange them on a folded napkin or an ornamental dish-paper, on a hot dish, and serve. Liver Ragout. — Take a Liver (any kind), wash, dry it in a cloth, and put it into a saucepan with a little water, and boil until quite tender ; take out, and cut it into thin slices. Put some rich brown sauce into a saucepan, season with spices, add a little wine, and stew the Liver in it until [illustration: Fig. 1079. Liver Ragout.] quite hot. Then serve on a dish with slices of lemon and hard-boiled eggs arranged alternately round (see Fig. 1079).