CHICKEN LIVERS ON TOAST. Chicken livers. Madeira, y2 cup. Butter, 1 tablespoon. Brown sauce, 1 cup. Flour. Salt and pepper. Hot toast✪ Chicken Livers on Toast. Wipe the livers with damp cloth, dry and cut each in quarters. Brown them in the butter for 5 minutes. Dredge with flour and add Madeira and brown sauce. Season and simmer for 10 minutes. Serve on slices of hot buttered toast. MEAT, POULTRY AND ENTREES. 209 HAMBURG LOAF. Hamburg steak, 2 pounds. Egg, 1. Bread crumbs, 2 1/2 cups. Onion, 1. Salt and pepper. To the Hamburg steak add two cups of the bread crumbs, nil but a few drops of the egg, beaten, the onion ✪ Hamburg Loaf chopped fine, re- serving a few whole slices, pepper and salt. Knead together thoroughly and form into a nicely shaped loaf. Rub over with the remaining egg, brush with the half-cup of crumbs and lay tho slices of onion on top. Bake for 114 to iy2 hours. Serve with or without tomato sauce. Onion may be omitted if not desired. VEAL LOAF. Bread crumbs, 1 cup. Melted butter, y2 cup. Lemon juice, 1 tablespoon. Salt, 1 tablespoon. Lean veal, 31/? pounds. Pepper, a shake✪ Veal Loaf. Egg, 1. Mix all together and pack solidly in a buttered bread pan. Bake l1/^ hours in a hot oven. Cool, remove from pan and cut in thin slices. JELLIED BEEF LOAF. Shank of beef, 4 pounds. Salt and paprika. Water. Mace✪ Jellied Beef Loaf. Boil the beef, which should contain both meat and bone, in enough water to cover, till it is very tender. Pour off liquid and let cool. Remove bone and gristle from meat, cut into small pieces and season. Tf liquid forms a firm jelly when cold, melt it and ponr over meat. If it does not form a firm jelly boil it down till it will. Stir as it begins to set, then place on ice to chill. Serve sliced, with a garnish of parsley. JELLIED VEAL. Boil a knuckle of veal until tender. Pour off the water and ohop veal fine. Boil down the liquid to 1 pint. Line a loaf-shaped mold with slices of hard boiled egg✪ Jellied Veal, put in meat lightly and ponr over all the liquid. Set away to harden and chill. 210 MEAT, POULTRY AND ENTREES. LAMB AND KIDNEY PIE. Breast of lamb, l1/^ pounds. Celery salt. Lamb kidneys, 12. Nutmeg. Black pepper. Onion, 1. Lemon, 1. Crust. Stew the lamb and kidneys, split and cleansed, in boiling salted water to cover✪ Lamb and Kidney Pie, until tender. When done cut the lamb in pieces the size of the kidney halves. Season the broth well. Fill a pie dish with the meat and kidneys, sprinkle over the finely grated onion and the juice and rind of a large lemon, and pour over broth, which should be thickened as for gravy. Cover pie with a good shortcake crust, cut hole in centre and fill up with more broth. Bake in a quick oven till well browned. Mrs. C. F. C. BEEF POT PIE. Lean beef, 2 pounds. Turnip, 1. Fat salt pork, ^ pound. Water or stock. Onion, 1. Salt and pepper. Carrot, 1. Short crust✪ Beef Pot Pie. Cut beef and pork in pieces and put in kettle with chopped vegetables and water or stock to cover. Stew until tender, then sea- son and turn all into a deep baking dish. Roll out a good baking powder crust, quite thin, cover baking dish and make 2 or 3 holes in crust. Bake 30 minutes in hot oven. LONDON KIDNEY PIE. Steak, 1 pound. Baking powder, 2 teaspoons. Kidney, 14 pound. Milk, 1 cup. Flour, 2 cups. Butter, 6 tablespoons. Pepper and salt✪ London Kidney Pie.

AI-modernized reading of the original text

CHICKEN LIVERS ON TOAST. Chicken livers. Madeira, y2 cup. Butter, 1 tablespoon. Brown sauce, 1 cup. Flour. Salt and pepper. Hot toast. Wipe the livers with damp cloth, dry and cut each in quarters. Brown them in the butter for 5 minutes. Dredge with flour and add Madeira and brown sauce. Season and simmer for 10 minutes. Serve on slices of hot buttered toast. HAMBURG LOAF. Hamburg steak, 2 pounds. Egg, 1. Bread crumbs, 2 1/2 cups. Onion, 1. Salt and pepper. To the Hamburg steak add two cups of the bread crumbs, all but a few drops of the egg, beaten, the onion chopped fine, reserving a few whole slices, pepper and salt. Knead together thoroughly and form into a nicely shaped loaf. Rub over with the remaining egg, brush with the half-cup of crumbs and lay tho slices of onion on top. Bake for 114 to iy2 hours. Serve with or without tomato sauce. Onion may be omitted if not desired. VEAL LOAF. Bread crumbs, 1 cup. Melted butter, y2 cup. Lemon juice, 1 tablespoon. Salt, 1 tablespoon. Lean veal, 31/? pounds. Pepper, a shake. Egg, 1. Mix all together and pack solidly in a buttered bread pan. Bake l1/^ hours in a hot oven. Cool, remove from pan and cut in thin slices. JELLIED BEEF LOAF. Shank of beef, 4 pounds. Salt and paprika. Water. Mace. Boil the beef, which should contain both meat and bone, in enough water to cover, till it is very tender. Pour off liquid and let cool. Remove bone and gristle from meat, cut into small pieces and season. Tf liquid forms a firm jelly when cold, melt it and ponr over meat. If it does not form a firm jelly boil it down till it will. Stir as it begins to set, then place on ice to chill. Serve sliced, with a garnish of parsley. JELLIED VEAL. Boil a knuckle of veal until tender. Pour off the water and ohop veal fine. Boil down the liquid to 1 pint. Line a loaf-shaped mold with slices of hard boiled egg, put in meat lightly and pour over all the liquid. Set away to harden and chill. LAMB AND KIDNEY PIE. Breast of lamb, l1/^ pounds. Celery salt. Lamb kidneys, 12. Nutmeg. Black pepper. Onion, 1. Lemon, 1. Crust. Stew the lamb and kidneys, split and cleansed, in boiling salted water to cover, until tender. When done cut the lamb in pieces the size of the kidney halves. Season the broth well. Fill a pie dish with the meat and kidneys, sprinkle over the finely grated onion and the juice and rind of a large lemon, and pour over broth, which should be thickened as for gravy. Cover pie with a good shortcake crust, cut hole in centre and fill up with more broth. Bake in a quick oven till well browned. Mrs. C. F. C. BEEF POT PIE. Lean beef, 2 pounds. Turnip, 1. Fat salt pork, ^ pound. Water or stock. Onion, 1. Salt and pepper. Carrot, 1. Short crust. Cut beef and pork in pieces and put in kettle with chopped vegetables and water or stock to cover. Stew until tender, then season and turn all into a deep baking dish. Roll out a good baking powder crust, quite thin, cover baking dish and make 2 or 3 holes in crust. Bake 30 minutes in hot oven. LONDON KIDNEY PIE. Steak, 1 pound. Baking powder, 2 teaspoons. Kidney, 14 pound. Milk, 1 cup. Flour, 2 cups. Butter, 6 tablespoons. Pepper and salt.

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Shin of BeefChicken Livers on ToastHamburg LoafVeal LoafJellied Beef LoafJellied VealJellied VealLamb and Kidney PieBeef Pot PieLondon Kidney PieBeef Fritters

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