Cassell's dictionary of cookery

Calf's Kidney. — The kidney of a calf may be made into balls, fried in hot butter or oil, and served with good brown gravy and toasted sippets. They must be chopped and made up with bread-crumbs, cho23ped onions, butter, salt, cayenne, and a beaten egg. Time to fry, ten minutes. They are generally sold with the loin. Probable cost, kidneys, 6d. or 8d. Sufficient for two or three persons. Calf's Liver (Mock Pate de Foie Gras). —Soak some calf's liver for half an hour, then di y it in a cloth, and cut it into thin slices, each of which must be dipped in egg, and minced herbs, salt, and pepper strewn over it. Place a layer of these at the bottom of the dish, then a layer of bacon, and over these some sliced truffles and hard-boiled eggs. Repeat until the dish is full. Pour some good gravy over the whole, cover with a light crust, and bake in a moderate oven. Do not overcrowd the meat in the dish, as there should be plenty of jelly. It must be eaten cold. Time to bake, one hour and a half. One pound of calf's liver will suffice for four or five persons. Calf's Liver, Stewed.— Take two or three pounds of liver, soak it in cold water for about twenty minutes, then put it into a stewpan with a little melted butter, and let it biown lightly ; pour off the fat, and cover it with some nicely-flavoured stock, and let it stew very gently for a couple of hours or more. Thicken the gravy, and put a couple of glasses of jiort into it, and the juice of a lemon, or, if preferred, white wine. It is an improvement to lard the liver before putting it into the stewpan, or finely-minced herbs may be strewn over it after browning. Time, two hours and a half. Probable cost, lOd. per pound. Sufficient, two pounds for four or five persons. Calf's Pluck. — stuff the heart with a veal forcemeat to which a little bacon has been CAL ( 102 ) CAN added, and fasten the liver and lights securely round it. Put it before a moderate fire, and baste it well while it is roasting. When it is cooked enough, put it on a hot dish with melted butter, which has been flavoured with a glass of port and the juice of a lemon, round it. Time to bake, one hour and a half. Probable cost, lOd. per pound. Sufficient for six persons. Calf's Pluck (another way).— Stuff the ieart as in the last recipe, and bake it in a moderate oven with a little boiled vermicelli laid over it. When it is sufficiently cooked, put it on a hot dish, slice and fry the liver, lights, and a few rashers of bacon, and place them roimd, and pour a good brown gravy over the whole. Time to bake, one hour and a half. Probable cost, lOd. per pound. Sufficient for six persons. Calf's Sweetbreads.— Calf's sweet- "breads should always be soaked for an hour or two in cold water, which must be changed once or twice, then put into boiling water for about ten minutes, till they are firm and round but not hard; take them out and put into cold water again until they are wanted to be dressed. This should be done whether they are intended to be stewed, fried, roasted, baked, or cooked in any other way.