Calves' Tongue with Tomato Sauce.
2 calves' tongues, 1 tablespoonful flour, 1 cupful water, 4 tablespoonfuls vinegar, 1 bunch parsley, 1 onion, 3 cloves.
Soak the tongues in warm water an hour; drain and parboil, cool, pare, and scrape off the white skin. Put the flour in saucepan, stir into it gradually the water. When it boils, add the tongues with vinegar, parsley.
onion, and cloves. Cover and cook slowly an hour. Serve with tornato sauce.
Stewed Calf's Liver.
1 calf's liver, 1 turnip, 1 carrot, 1 stalk celery, 1 onion, 1 tablespoonful butter, 1 tablespoonful browned flour.
Wash and cut the liver in slices. In a saucepan put the turnip, carrot, celery, and onion (all sliced); lay the liver on top of the vegetables; sprinkle salt and pepper over it, and pour on a pint boiling water; cover, and let stew until the liver is tender. When done, take out the liver and put on a hot platter; thicken the gravy with butter and flour; strain, and pour over the meat.
Broiled Liver.
Cut calf's liver into half inch slices, cover with boiling water, let stand five or six minutes, drain, and wipe dry. Sprinkle with salt and pepper and broil in a greased broiler five minutes. Put on a hot platter and spread with bits of butter. Serve very hot. .
Braised Calf's Liver. 1 calf's liver, 1 onion, 2 ounces bacon, 3 tablespoonfuls flour, 1 sliced carrot, bay leaf, 1 teaspoonful salt, 1 cupful stock, cupful strained tomatoes.
In the liver make many small slits with a paring knife and insert slices of onion and bits of sliced bacon. Heat in a spider 3 tablespoonfuls ba con drippings and add flour to the fat. Brown the flour in the fat, then add the liver, and roll it on all sides until it is seared in the fat and cov ered with fat and flour. Place the liver in the heated casserole, add car rot, bay leaf, salt, stock, and toma toes. Bake two hours and a half.
Calf's Liver and Bacon.
Saute calf's liver in bacon fat, and when done, make a gra.vy from it with flour and hot water. Heat a pan, and drop in slices of bacon. If the pan is very hot, they will curl into rolls and brown 'in a few min utes. Arrange the liver, and garnish with parsley.
Veal Kidney Omelet.
1 veal kidney, 1 tablespoonful butter, teaspoonful salt, Dash pepper, 4 eggs, 1 tablespoonful warm water.
Remove the fat and tubes from a kidney and chop fine. Place in a fry ing pan with butter, salt, and pepper, and shake over a hot fire until the meat is golden brown. Beat the eggs without separating; add the warm water. Heat the butter in a spider, pour in the eggs, and shake over the fire till the mixture begins to set. Draw back—so the omelet may set without burning; turn the cooked kidney over the center, fold up, and serve on a hot platter.
Veal Kidneys Deviled.
Split in half 3 veal kidneys and take out the fibrous parts. Spread both sides with a mayonnaise, season highly, roll in bread crumbs, dip in melted butter, and broil over a hot fire. Serve at once.
Fried Sweetbreads.
1 pair sweetbreads, 1 tablespoonful butter, 1 tablespoonful flour, 1 cupful milk, Salt and pepper.
Parboil the sweetbreads; when cold, dip them in beaten egg and cracker crumbs, sprinkle salt over them, and fry in hot fat. Stir together the but ter and flour, then set the pan back a little and add gradually the milk; stir until smooth. Season with salt and pepper, finely chopped celery, and cook about two minutes. Strain the sauce over the sweetbreads.
Sweetbread Croquettes. 9 sweetbreads, 1 can mushrooms, 1 tablespoonful flour, 1 tablespoonful butter, I cupful cream, 2 yolks eggs.
Parboil the sweetbreads and cut them in small pieces; also cut the mushrooms. Put into a saucepan the flour and butter, and when made smooth, add the cream; heat, then add the sweetbreads and mushrooms.
Sweetbreads a la Newburg.
1 cupful cream, cupfuls sweetbreads, Yolks 3 eggs, i teaspoonful salt, Few grains cayenne.
Heat the cream; add the sweet breads parboiled and cut in cubes. Beat the yolks of the eggs; add the salt and cayenne, and stir into the cream. Stir until thickened slightly; serve at once.
Sweetbread Fritters.
Parboil sweetbreads, cut in small pieces, season with salt, pepper, and chopped parsley; dip in fritter bat ter and fry in deep fat.