Part 101 (2/2)

_Seasonable_ from March to October.

CALF'S LIVER AND BACON.

881. INGREDIENTS.--2 or 3 lbs. of liver, bacon, pepper and salt to taste, a small piece of b.u.t.ter, flour, 2 tablespoonfuls of lemon-juice, 1/4 pint of water.

_Mode_.--Cut the liver in thin slices, and cut as many slices of bacon as there are of liver; fry the bacon first, and put that on a hot dish before the fire. Fry the liver in the fat which comes from the bacon, after seasoning it with pepper and salt and dredging over it a very little flour. Turn the liver occasionally to prevent its burning, and when done, lay it round the dish with a piece of bacon between each.

Pour away the bacon fat, put in a small piece of b.u.t.ter, dredge in a little flour, add the lemon-juice and water, give one boil, and pour it in the _middle_ of the dish. It may be garnished with slices of cut lemon, or forcemeat b.a.l.l.s.

_Time_.--According to the thickness of the slices, from 5 to 10 minutes.

_Average cost_, 10d. per lb. _Sufficient_ for 6 or 7 persons.

_Seasonable_ from March to October.

CALF'S LIVER LARDED AND ROASTED (an Entree).

882. INGREDIENTS.--A calf's liver, vinegar, 1 onion, 3 or 4 sprigs of parsley and thyme, salt and pepper to taste, 1 bay-leaf, lardoons, brown gravy.

_Mode_.--Take a fine white liver, and lard it the same as a fricandeau; put it into vinegar with an onion cut in slices, parsley, thyme, bay-leaf, and seasoning in the above proportion. Let it remain in this pickle for 24 hours, then roast and baste it frequently with the vinegar, &c.; glaze it, serve under it a good brown gravy, or sauce piquante, and send it to table very hot.

_Time_.--Rather more than 1 hour. _Average cost_, 10d. per lb.

_Sufficient_ for 7 or 8 persons.

_Seasonable_ from March to October.

_Note_.--Calf's liver stuffed with forcemeat No. 417, to which has been added a little fat bacon, will be found a very savoury dish. It should be larded or wrapped in b.u.t.tered paper, and roasted before a clear fire.

Brown gravy and currant jelly should be served with it.

FILLET OF VEAL AU BECHAMEL (Cold Meat Cookery).

883. INGREDIENTS.--A small fillet of veal, 1 pint of Bechamel sauce No.

367, a few bread crumbs, clarified b.u.t.ter.

_Mode_.--A fillet of real that has been roasted the preceding day will answer very well for this dish. Cut the middle out rather deep, leaving a good margin round, from which to cut nice slices, and if there should be any cracks in the veal, fill them up with forcemeat. Mince finely the meat that was taken out, mixing with it a little of the forcemeat to flavour, and stir to it sufficient Bechamel to make it of a proper consistency. Warm the veal in the oven for about an hour, taking care to baste it well, that it may not be dry; put the mince in the place where the meat was taken out, sprinkle a few bread crumbs over it, and drop a little clarified b.u.t.ter on the bread crumbs; put it into the oven for 1/4 hour to brown, and pour Bechamel round the sides of the dish.

_Time_.--Altogether 1-1/2 hour.

_Seasonable_ from March to October.

TO RAGOUT A KNUCKLE OF VEAL.

884. INGREDIENTS.--Knuckle of veal, pepper and salt to taste, flour, 1 onion, 1 head of celery, or a little celery-seed, a f.a.ggot of savoury herbs, 2 blades of pounded mace, thickening of b.u.t.ter and flour, a few young carrots, 1 tablespoonful of ketchup, 1 tablespoonful of tomato sauce, 3 tablespoonfuls of sherry, the juice of 1/4 lemon.

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