Miss Parloa's kitchen companion

Use for six persons two pounds of liver, five tablespoonfuls of butter, three gills of milk, three teaspoonfuls of flour, a sprig of parsley, a slice of onion, and salt and pepper for seasoning. Cut the liver into small, thin slices, and cover it with cold water. Let it stand for ten minutes ; then drain it. Put the butter into a frying-pan, and when it begins to bubble, put in the liver, seasoned with salt and pepper. Cook rather slowly for six minutes, and brown slightly on both sides. Now take up the liver, and put it where it will keep warm. Put the onion and parsley into the butter remaining in the pan, and cook for one minute ; then add the flour, and stir until the liquid begins to froth. Draw the pan back, and gradually add the cold milk. Cook for one minute, stirring all the while ; then put in the liver, and cook slowly for five minutes longer. This dish will answer for breakfast, luncheon, or tea. * Liver in Cream Sauce. Cut a pound and a half of calf's liver into pieces about an inch square, and wash and cover with cold water. Add a teaspoonful of lemon juice and a whole clove, and simmer gently for an hour ; then pour off the water, and add half a pint of milk or cream. Mix a heaping teaspoonful of flour with a table-spoonful of butter, and put into the stew-pan as soon as the milk begins to boil. Taste, to be sure that the dish is properly seasoned. Boil for two minutes longer, and serve on crisp toast. * Liver Hash. Cut cold braised or stewed liver into pieces about the size of Lima beans. A gravy is next in order. For a pint of meat cook together a table-spoonful of butter and a teaspoonful of flour until brown, and then add a scant cupful of cold water, and a seasoning of salt and pepper ; and for each pint of meat beyond the first, increase proportionally the quantities of ingredients for the gravy. As soon as this sauce boils up, put the liver into it. Simmer gently for twenty minutes, and then add a teaspoonful of lemon juice. Serve very hot. * Lamb's Liver Sauté. Cut the liver in slices about one-third of an inch thick. Let it stand in cold water for ten minutes ; then drain it, and season with salt and pepper. For each pound of meat put two table-spoonfuls of butter and two of flour into a frying-pan, and stir until smooth and frothy ; then put in the liver, and cook gently for six minutes, browning on both sides. Gradually add a cupful of hot water and a teaspoonful of lemon juice. Stir the liquid until it boils up; then, after satisfying yourself that it is seasoned to your taste, let it simmer for two minutes. Serve very hot. For a change, a table-spoonful of chopped pickles or capers may be added. This addition is best, however, when the dish is to be served at luncheon or supper, because breakfast dishes should be simple. * Broiled Ham. Cut slices of ham very thin. Put them in the doublebroiler, and cook over clear coals for five minutes. The broiler must be turned constantly, as the fat dropping from the ham blazes up. Serve the meat very hot. * Crumbed Kidneys.