European and American cuisine

strain. Pour a little of the sauce over the liver and serve the remainder in a sauce bowl. Garnish with glazed, carrot balls, small glazed white onions, and boiled potato balls. Potted Liver. — Lard a nice calf s liver with larding pork, season with 1 even tablespoonful seasoning salt. Place 2 ounces fine-cut larding pork in a saucepan over the fire, fry light brown ; add 2 ounces butter and the liver, roast until the liver has obtained a light brown, turning it frequently; then add 1 pint of broth or boiling water, 2 onions, 1 small carrot, and a bouquet, cover and cook Ys bour ; lastly add Yt pint sour cream, continue to cook till done, turning the liver several times. If the gravy should boil away, add more water or cream. Shortly before serving lay the liver on a warm dish; remove the fat from gravy, mix 1 table- spoonful cornstarch with 1 gill of cold water, add it to the graTy, cook 3 minutes ; add sufficient boiling water or broth to make a creamy sauce ; bcil a few minutes, then strain ; pour 1 gill of sauce over the liver and serve the remainder in a sauce bowl. Serve with potato dumplings and stewed fruit ; or any kind of vegetables may be sent to the table with it. Calf's Liver à la Maître d'Hôtel.— Procure a nice calf's liver, cut it into slices, season with 1 even tablespoonful seasoning salt, brush the slices over with melted butter, lay them on a hot broiler, and broil over a moderate fire 4 minutes on each side; spread 2 ounces maitre d'hdtel butter over and serve with French fried potatoes. Calf's Liver, Broiled.— Gut a nice calf s liver into thin slices, brush over with melted butter, lay on a hot broiler, broil 4 minutes on each side. Broil also 6 thin slices of bacon, lay the bacon on a warm dish ; spread Y4 teaspoonful seasoning butter over each slice of liver, and serve with Saratoga chips. Calf's Liver, Fried. — Season 6 thin slices of calf s liver with 1 even tablespoonful seasoning salt, roll in flour; melt % tablespoonful butter in a frying pan, add 1 tablespoonful lard or fat ; when hot put in the liver, fry 4 minutes on each side, turning often while frying ; arrange on a warm dish and serve with buttered toast. If a gravy is wanted, add to the fat in pan Yt tablespoonful flour, stir 2 minutes, add 1 cupful boiling water, Y, teaspoonful beef extract and a little salt and pepper ; cook 3 minutes ; strain into a sauce bowl, or pour it over the liver. Fried Liver and Bacon. — Put 6 slices of bacon in a pan, cover with boiling water, let remain 3 minutes, then remove ; lay in a frying pan, and fry over the fire 3 minutes on each side. Lay the bacon on a warm dish ; season 6 slices of calf's liver with 1 even tablespoonful seasoning salt, roll the liver in fionr, put the slices in the hot bacon fat, and fry light brown on both sides. Arrange the VBAL. 887 liver alternately with the bacon on a warm dish, and serve with baked or fried potatoes.