The home cook book

LAMB HEARTS AND LIVERS Wash, clean, cut in small pieces, and gently stew till done two lamb hearts and livers. Take them from the liquor in which they have stewed, chop fine, and add a few breadcrumbs, a flavor of parsley and onion, and salt to your taste. Put back into their liquor and stew them till the liquor is boiled down to a gravy. Then put in a baking dish and set in a moderate oven half an hour. Serve in the baking dish and garnish with rings or slices of hard-boiled eggs. KIDNEY STEW Wash very thoroughly two beef kidneys and remove the fat. Cut them in thin slices and put in a quart of cold water. Parboil, throw away the water, put in fresh water, and boil gently two hours. Then season with salt and pepper, and thicken with flour to form a smooth gravy. Serve on a platter surrounded by a wall of mashed potato, or ladle upon pieces of toast. KIDNEY STEW WITH CREAM GRAVY Use lamb or veal kidneys. Boil two pairs of kidneys until tender, changing the water twice. To one pint of boiling milk or cream add one minced onion, one teaspoon of minced parsley, one clove of minced garlic, some red pepper and half a teaspoon of salt. Add one tablespoon of butter and the kidneys, which you have sliced thin. Thicken with two tablespoons of flour stirred smooth in water, and serve on thin toast. KIDNEYS A LA TERRAPIN Use six lamb kidneys, or half a beef kidney. First wash and then put in cold water enough to cover them, and bring CALF'S LIVER 105 the water to boil. Repeat this. Then boil gently till the kidneys are tender. If you use the small lamb kidneys they will cook tender in less than an hour. Chop the kidneys till they are small dice, and to them add one hard-boiled egg, minced. Now make a sauce by blending a tablespoon of butter and a tablespoon of flour and adding it to a cup of hot milk in a double-boiler. Let the sauce cook till it thickens, and then salt and pepper to taste. Stir in the chopped kidney and egg, and just before serving on small pieces of brown toast stir in two tablespoons of wine or one of lemonjuice. BAKED CALF'S LIVER Dust with flour two pounds of liver, which you have bought whole. Lay it in a deep earthen baking-pan. Season with pepper and salt and one minced onion, and lay across the top half a dozen slices of bacon. Add two cups of tomato- juice, with which you baste the liver while it is baking. Bake in a moderate oven until the liver is tender enough to pierce with a fork. Before serving squeeze the juice of half a lemon over the whole. LIVER BALLS Parboil half a pound of liver. Chop fine, chopping with it a slice of bacon. Mix in a teaspoon of chopped capers or nasturtium seed, a teaspoon of chopped cucumber pickles, a tablespoon of chopped onion, a teaspoon of salt, and a little pepper. Add a beaten egg to serve to hold all the ingredients together, mold into balls, roll in cracker crumbs and fry in a hot saucepan in which you have already fried crisp three or four slices of bacon. With this there may go well a salad of lettuce dressed with French dressing. FRIED CALF'S LIVER Select tender calf liver, and wash in cold water. Pour the water off, and put the liver in a pan. Over it pour boil-