582. Calf 's Liver a 1'Alsacienne. — Cut two pounds of calf s liver into square pieces, and put them inasautoire with one ounce of clarified butter✪ Calf's Liver Saute a la Provenoale. Season with a tablespoonful of salt and a teaspoonful of pepper, and add two medium-sized, sliced onions. When well stewed for six minutes, pour in a teaspoonful of vinegar, and two tablespoonfuls of Espagnole sauce (No. 151), and let it just come to a boil. Serve with a little chopped parsley. 583. Calf's Liver Braised a la Bourgeoise. — Place a small calf's liver, larded thoroughly with pieces of larding pork, previously seasoned with a pinch of chopped parsley and a hashed clove of garlic, in a saucepan on the fire, with two tablespoonfuls of clarified butter, one sprig of thyme, two bay-leaves, half a sliced carrot, and half a sliced onion. Turn the liver over and moisten it with one gill of Espagnole sauce (No. 151), and a gill of white broth (No. 99). Season with a pinch of salt and half a pinch of pepper, and cook for forty-five minutes. Strain the sauce into another saucepan (meanwhile keeping the liver in a warm place), adding to the gravy two medium-sized, sound, well-scraped, sliced, raw carrots, and two ounces of salt pork cut into shreds✪ Calf's Liver Braised a la Bourgeoise. Stew well together for twenty-five minutes, and pour the garnishing over the liver just before serving, decorating with six small onions around the dish. 581. Calf's Liver Broiled with Bacon.— Take a nice, tender, fresh calf's liver weighing a pound and a half ; pare and trim off the hard por- tions; cut it into six equal-sized slices, and put them on a dish. Season with a tablespoonful of salt, a teaspoonful of pepper, and one tablespoon- ful of sweet oil; mix well together. Broil for four minutes on each side. Arrange the slices on a hot serving-dish, and decorate with six thin and crisp slices of broiled bacon (No. 754). Spread a gill of maitre d'hotel butter✪ Calf's Liver Broiled with Bacon (No. 145) over, and serve very hot. 585. Loin of Veal9 Roasted. — Saw from a fine, white, fresh, and fat loin of veal with the kidney, the spine, and whatever hip-bone remains. Season the loin with a tablesj oonful and a half of salt, and one heaped teaspoonful of pepper and roll the flank part neatly over the kidney, and tie it with a string. VEAL. 241 Have ready a lightly buttered roasting-pan. Lay in it the loin; pour in half a glassful of water, and distribute a few bits of butter✪ Loin of Veal Roasted over the meat. Then cover its entire length with a piece of well-buttered paper. Place the pan in a moderate oven, and roast it for one hour and three- quarters, meanwhile basting it frequently with its own gravy. Take it out of the oven, untie it, and place it on a hot serving-dish. Add three tablespoonfuls of broth to the gravy in the pan, skim off the fat and re- duce it to the consistency of a demi-glace sauce; then strain it through a colander, either over the roast or into a separate sauce-bowl, and send it to the table immediately. Loin of lamb, roasted, is to be prepared exactly as above described, letting it cook fifty minutes instead of an hour and three-quarters. Loin of mutton is also to be roasted and served in the same way, but one hour's cooking will be sufficient.

AI-modernized reading of the original text

582. Calf's Liver a l'Alsacienne. — Cut two pounds of calf's liver into square pieces, and put them in a sautoire with one ounce of clarified butter. Season with a tablespoonful of salt and a teaspoonful of pepper, and add two medium-sized, sliced onions. When well stewed for six minutes, pour in a teaspoonful of vinegar, and two tablespoonfuls of Espagnole sauce (No. 151), and let it just come to a boil. Serve with a little chopped parsley. 583. Calf's Liver Braised a la Bourgeoise. — Place a small calf's liver, larded thoroughly with pieces of larding pork, previously seasoned with a pinch of chopped parsley and a hashed clove of garlic, in a saucepan on the fire, with two tablespoonfuls of clarified butter, one sprig of thyme, two bay-leaves, half a sliced carrot, and half a sliced onion. Turn the liver over and moisten it with one gill of Espagnole sauce (No. 151), and a gill of white broth (No. 99). Season with a pinch of salt and half a pinch of pepper, and cook for forty-five minutes. Strain the sauce into another saucepan (meanwhile keeping the liver in a warm place), adding to the gravy two medium-sized, sound, well-scraped, sliced, raw carrots, and two ounces of salt pork cut into shreds. Stew well together for twenty-five minutes, and pour the garnishing over the liver just before serving, decorating with six small onions around the dish. 584. Calf's Liver Broiled with Bacon.— Take a nice, tender, fresh calf's liver weighing a pound and a half ; pare and trim off the hard portions; cut it into six equal-sized slices, and put them on a dish. Season with a tablespoonful of salt, a teaspoonful of pepper, and one tablespoonful of sweet oil; mix well together. Broil for four minutes on each side. Arrange the slices on a hot serving-dish, and decorate with six thin and crisp slices of broiled bacon (No. 754). Spread a gill of maitre d'hotel butter (No. 145) over, and serve very hot. 585. Loin of Veal, Roasted. — Saw from a fine, white, fresh, and fat loin of veal with the kidney, the spine, and whatever hip-bone remains. Season the loin with a tablespoonful and a half of salt, and one heaped teaspoonful of pepper and roll the flank part neatly over the kidney, and tie it with a string. Have ready a lightly buttered roasting-pan. Lay in it the loin; pour in half a glassful of water, and distribute a few bits of butter over the meat. Then cover its entire length with a piece of well-buttered paper. Place the pan in a moderate oven, and roast it for one hour and threequarters, meanwhile basting it frequently with its own gravy. Take it out of the oven, untie it, and place it on a hot serving-dish. Add three tablespoonfuls of broth to the gravy in the pan, skim off the fat and reduce it to the consistency of a demi-glace sauce; then strain it through a colander, either over the roast or into a separate sauce-bowl, and send it to the table immediately. Loin of lamb, roasted, is to be prepared exactly as above described, letting it cook fifty minutes instead of an hour and three-quarters. Loin of mutton is also to be roasted and served in the same way, but one hour's cooking will be sufficient.

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Escalops of Veal a la ProvencaleCalf's Liver Saute a la ProvenoaleCalf's Liver a l'AlsacienneCalf's Liver Braised a la BourgeoiseCalf's Liver Broiled with BaconLoin of Veal Roasted

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