The century cook book

Calf s Liver Sausages. Use % lb. of fat bacon, i lb. of calf's liver, ^ lb. of bread crumbs, 3 eggs, i bay leaf, 3i teaspoonful of thyme, %. teaspoonful of grated lemon peel, % teaspoonful of nutmeg, i teaspoonful of salt, i teaspoonful of parsley, ^teaspoonful of pepper. Mince the bacon and liver finely, then add the remaining ingredients and incorporate thoroughly. Beat the eggs thoroughly, then moisten the mixture with them and encase it in the skins; fry them with a little butter or lard in the pan, of a nice rich brown, pricking the skins with a fork to prevent their burst- ing. Serve on toast or with mashed The Lemon Thyme. potatoes. Broiled Kidneys. Split veal kidneys lengthwise, removing all fat, and broil over a clear fire for twelve or fifteen minutes; baste with butter while broiling, season with salt, pepper, butter and a little chopped parsley. Serve hot. Stewed Kidneys. Take beef kidney, remove all fat, and wash clean ; put in a stew pan, cover with cold water and boil for one hour. Put half a cupful of butter in a frying pan with a small onion minced fine; when frying put in the kidneys, turning them over until they are a nice brown; then add a tablespoonful of flour, stir in thoroughly, and add enough of the hot stock to make a thick sauce, add half a can of mushrooms, season with salt, pepper, a tablespoonful Veal 39 of Worcestershire sauce and a glass of sherry. Serve on toast. Veal and Ham Pie. You need 2 lbs. of cutlets, Yz lb. of boiled ham, 2 tablespoonfuls of minced savory herbs, X teaspoonful of grated nutmeg, 2 blades of pounded mace, pepper and salt to taste, a strip of lemon peel finely minced, the yolks of 2 hard boiled eggs, ^ pint of water, nearly ^ pint of good strong gravy, puff-crust. Cut the veal into nice square pieces, and put a layer of them at the bottom of a pie dish; sprinkle over these a portion of the herbs, spices, seasoning, lemon peel, and the 5'olks of the eggs cut in slices; cut the ham very thin, and put a layer of this in. Proceed in this manner until the dish is full, so arranging it that the ham comes at the top. Lay a puff-paste on the edge of the dish, and pour in about half a pint of water; cover with crust, ornament it with leaves, brush it over with the yolk of an ^gg, and bake in a well-heated oven for i to i}^ hour, or longer, should the pie be very large. When it is taken out of the oven, pour in at the top through a funnel nearly half a pint of strong gravy; this should be made sufficiently good that, when cold, it may cut in a firm jelly. This pie may be very much enriched by adding a few mushrooms, oysters, or sweet-breads; but it will be found very good without any of the last-named additions. Fricandeau of Veal. You need a piece of the fat side of a leg of veal (about 3 lbs.), lardoons (strips of bacon cut for larding), 2 carrots, 2 large onions, i faggot of savory herbs, 2 blades of pounded mace, 6 whole allspice, 2 bayleaves, pepper to taste, a few slices of fat bacon, i pint of stock. The veal for a fricandeau should be of the best quality, or it will not be good. It may be known by the meat being white and not thready. Take off the skin, flatten the veal on the table, then, at one stroke of the knife, cut off as much as is required, for a fricandeau with an uneven Veal