A calf's liver is, of course, the best and most delicate ; but I do not see at all why bullock's liver, which is very much cheaper, could not be made very nice by larding. Sheep's or lamb's liver also could be used, but these, probably, would be about the same price as the first mentioned. Very well, any sized liver, or part of one, can be taken, and it must be thoroughly larded all over the surface. The lardoons, or strips of fat bacon, should be an eighth of an inch in width and thickness, and from one and a quarter to one and a half inches in The Complete Cook Book. 95 length. The larding needle has no eye, but is split into four at one end ; between these pieces you lay the end of the lardoon. Pass the point of the needle through a bit of the liver, about half an inch in width, slanting a little upward as you do so, and not going very deeply into the flesh; carefully draw it through, and as you do so, leave the strip of bacon inside, with the two ends peeping out at even distances. Continue the stitches in even lines, and doubtless, if the piece of liver weighs a pound or more, you have three lines of lar- doons across. I ought, perhaps, to have mentioned that it is best to wash liver in warm water in order to thoroughly cleanse it from blood. It should not stay in the water for any length of time, and should be well dried in a clean cloth previous to larding. It now remains to wrap the larded liver in a well- greased paper, and to roast in the oven for an hour and a half. Ten minutes before it is done, the paper may be removed for the liver to color, but it must not be allowed to dry up. Some kind of gravy or sauce is necessary, and the following will be found cheap and good. There will, no doubt, be some fat in the tin which has drained from the liver; if so, it will answer the purpose better than anything else; if there is not suflScient, some butter or dripping must be taken. There should be about two tablespoonfuls of fat when melted in a saucepan, and into this you must stir a tablespoonful of flour. When this is well mixed, add two tablespoonfuls of vinegar, one teaspoonful of brown sugar, a dust of salt and pepper, and nearly half a pint of cold water✪ Gravy for Larded Liver. Stir all the time, and when it has boiled a minute, pour it over the liver in the hot dish. EOAST BEEF. Put the loin or fore ribs of beef in an iron baking pan, having first rubbed it with a little dry mustard or garlic, and dust with peppeh Add one-half cupful of stock or water✪ Roast Beef and place in a very hot oven ; let the surface brown quickly; when it has baked fifteen min- utes, baste it, and baste often afterward, but do not add g6 The Complete Cook Book. more water. A large roast requires fifteen minutes' cooking to every pound; small ones ten minutes for every pound. After the first three-quarters of an hour, add a little salt to the fat and continue to baste. Serve with horseradish sauce and garnish with roasted or browned potatoes. RIB ROAST. Remove the backbone and ribs. Skewer or tie into a round shape, and prepare as for sirloin. Allow a longer time for roasting, as the meat is in a more com- pact form without the bones. Place it skin side up on the platter, and carve thin slices from the fiesh side. THE BACK OF THE RUMP.

AI-modernized reading of the original text

A calf's liver is, of course, the best and most delicate ; but I do not see at all why bullock's liver, which is very much cheaper, could not be made very nice by larding. Sheep's or lamb's liver also could be used, but these, probably, would be about the same price as the first mentioned. Very well, any sized liver, or part of one, can be taken, and it must be thoroughly larded all over the surface. The lardoons, or strips of fat bacon, should be an eighth of an inch in width and thickness, and from one and a quarter to one and a half inches in The Complete Cook Book. 95 length. The larding needle has no eye, but is split into four at one end ; between these pieces you lay the end of the lardoon. Pass the point of the needle through a bit of the liver, about half an inch in width, slanting a little upward as you do so, and not going very deeply into the flesh; carefully draw it through, and as you do so, leave the strip of bacon inside, with the two ends peeping out at even distances. Continue the stitches in even lines, and doubtless, if the piece of liver weighs a pound or more, you have three lines of lardoons across. I ought, perhaps, to have mentioned that it is best to wash liver in warm water in order to thoroughly cleanse it from blood. It should not stay in the water for any length of time, and should be well dried in a clean cloth previous to larding. It now remains to wrap the larded liver in a wellgreased paper, and to roast in the oven for an hour and a half. Ten minutes before it is done, the paper may be removed for the liver to color, but it must not be allowed to dry up. Some kind of gravy or sauce is necessary, and the following will be found cheap and good. There will, no doubt, be some fat in the tin which has drained from the liver; if so, it will answer the purpose better than anything else; if there is not sufficient, some butter or dripping must be taken. There should be about two tablespoonfuls of fat when melted in a saucepan, and into this you must stir a tablespoonful of flour. When this is well mixed, add two tablespoonfuls of vinegar, one teaspoonful of brown sugar, a dust of salt and pepper, and nearly half a pint of cold water. Stir all the time, and when it has boiled a minute, pour it over the liver in the hot dish. ROAST BEEF. Put the loin or fore ribs of beef in an iron baking pan, having first rubbed it with a little dry mustard or garlic, and dust with pepper Add one-half cupful of stock or water and place in a very hot oven ; let the surface brown quickly; when it has baked fifteen minutes, baste it, and baste often afterward, but do not add g6 The Complete Cook Book. more water. A large roast requires fifteen minutes' cooking to every pound; small ones ten minutes for every pound. After the first three-quarters of an hour, add a little salt to the fat and continue to baste. Serve with horseradish sauce and garnish with roasted or browned potatoes. RIB ROAST. Remove the backbone and ribs. Skewer or tie into a round shape, and prepare as for sirloin. Allow a longer time for roasting, as the meat is in a more compact form without the bones. Place it skin side up on the platter, and carve thin slices from the fiesh side. THE BACK OF THE RUMP.

Records on this page

Gravy for Larded LiverRoast Beef

The complete cook book