The household gas cookery book

Cut the liver into slices about half an inch thick and wash it well in warm water, so as to clear it of all blood and to leave the little holes clear. Dry it in a cloth. Mix the flour, pepper, and salt together on a plate, and dip each piece of liver in it, in order to thoroughly dry and season it. Make the frying-pan hot, and put in the slices of bacon and fry them first, and put them on a dish to keep hot whilst the liver is being cooked in the fat left in the pan. Give the liver a fierce heat for one minute, then lower the gas and cook it very gently for four minutes; then turn it over, giving a fierce heat again for one minute to seal up the outside, lowering the gas and cooking very gently to finish. If cooked in this manner, the liver will be perfectly tender. Dish in a circle, alter¬ nately liver and bacon, with mashed potatoes, if liked, in the centre; and if gravy is liked with it, shake a teaspoonful of flour into the pan and mix it into the fat, letting it cook until brown, then add gradually one gill of hot water or stock. Cornish Pasties. — Ingredients: ½ lb. cooked beef, 1 lb. cold boiled potatoes, 1 boiled onion, 2 tablespoonsful brown sauce, a little salt and pepper. Mince the meat, potato, and onion finely, add the seasoning and sauce, and mix well. Then make some short crust and cut into rounds about 4 inches in diameter. Place a tablespoonful of the mix¬ ture in the centre of each round. Beat an egg up on a plate, and brush round the edges of each ; press the edges firmly together and form into a frill on the top. Brush all over with egg, and put into a quick oven for twenty minutes on the grid shelf, underneath the browning shelf, gradually reducing the heat. Dresden Patties. — Ingredients : 1 stale tin loaf, 1 gill of milk, 1 egg, breadcrumbs. Cut a round of bread 1½-inch thick, take a cutter and cut out 9 or 10 rounds, and with a smaller cutter cut out space in middle not quite through, and scoop out with a knife. Cut out rounds also for tops with smaller cutter about 1½ inch thick. Roll them all in the egg and milk on a shallow plate. Then bread crumb, and fry them a light golden brown. Fill them with rissole mixture, fish cutlet mixture, or potted meats, heaped up, and the little rounds on top. Garnish with parsley. Chicken Croquettes. — Ingredients: 1 oz. butter, 1 oz. flour, 1 gill white stock, 1 tablespoonful of cream, ½ lb. minced chicken, 2 ozs. of ham, a squeeze of lemon juice, salt, and cayenne. Melt the butter in a saucepan, then mix in the flour, cayenne, and salt till quite smooth, and gradually add the stock. Cook this until it leaves the sides of the saucepan (stirring all the time) and clings in a ball round the spoon. Then take it off the gas and mix in the minced chicken and ham, cream, and lemon juice. Turn this mixture out on to a plate to cool. Then shape into balls or corks, and egg and bread crumb, frying them in boiling fat a light golden brown. Devilled Chicken or Turkey Legs.— Ingredients: 1 teaspoon mustard powder, 1 teaspoon chutney, 1 teaspoon anchovy, 2 teaspoons salad oil, cayenne, and salt.