Cars liter and Bacon. The liver should be cut in slices, each about a quarter of an inch in thickness; cut also some streaky bacon into thin rashers of uniform thickness and fry them first, and drain on a plate, and add the fat to the fry ing pan ; after having covered each piece of liver with flour, fry them in the fat from the bacon, and when nicely browned on both sides dish up the liver and bacon in a circular row, placing a piece of each alternately; strain off the fat from the pan in which the liver has been fried, add a little flour and a tablespoonful of ketchup, a little pepper and salt, and half a gill of stock or water; a few minced gherkins or mushrooms, pickled walnuts, or mixed pickle.; may be mixed with the sauce; stir all together over the fire until the sauce just boils, and pour it over the liver and bacon. Be careful to flour the pieces of liver uniformly; and the bacon should be young.
Beef or Bump Steak. A rump steak should be one and a half inch thick. Slightly flatten it with a chopper, which should be moistened on the side with water, to prevent its adhering to the meat. Trim it into an oval shape and oil the surfaces; this oiling is not to flavor the steak, but to prevent the outside hardening on the fire, and to quicken the cooking. Sprinkle with a little pepper and salt, and broil over a clear fire. Let the gridiron incline a little toward you. Have a clear, brisk fire and turn the steak with tongs; a fork should never be used for broiled meat or fish.
Veal Cutlets. Trim and flatten the cutlets taken from a neck of veal. Remove the chine bone and all the skin and gristle. Sprinkle the cutlet with pepper and salt, oil it on both sides and put it on the gridiron over a clear fire, and dish up with brown gravy, or a sharp sauce, or with maitre-d'hotel butter under the cutlet, or with tomato sauce. A clear bright fire and the gridiron slightly inclined towards the cook are necessary.
Sweetbreads. Whatever the dish, sweetbreads are always first prepared as follows: Soak for three hours in cold water three sweetbreads, change the water occasionally if it becomes dis colored, put them into boiling water for half an hour, or long enough to become firm, but not hard, press them into shape by placing them between two paste-boards or baking tins, with a four or five pound weight on the top, then lard them with bacon about one-eight of an inch in section. Bacon for larding should be cured without saltpetre, or it gives a pink tinge to all white meat. Put them in a clean stewpan with three gills of rich stock, and season with salt; when the stock thickens add another half-pint and frequently with the stock; arrange them on a dish, strain the gravy over them, and serve with sorrel, green peas, or tomato sauce. Throat sweetbreads are the best, and the gravy should be rich and free from fat. Do not allow
the sweetbreads to harden in boiling or they will be difficult to lard.
Beans and Bacon. Put a pint of beans into cold water the over-night. Cut half a pound of bacon into half-inch dice, put the bacon and beans into a clean saucepan with just sufficient cold water to cover them; let the beans boil till they are tender, then stir in one or two table spoonfuls of flour, a little pepper, and a bou quet garni, with a clove of garlic or an eschalot, Let the contents simmer slowly, and when the sauce is sufficiently thickened the beans and bacon are ready. The beans, if old, will require long soaking, or much longer boiling than is de sirable for the bacon.
Fat Pork or Bacon and Beans. Soak a quart of beans in cold water for ten or twelve hours, then boil them with a little salt till they are ten der. Take a common yellow dish, and put the beans at the bottom, and on a tripod place two pounds of fat bacon or pork and bake for an hour, or the meat may be roasted and the beans placed in the dripping-pan. The beans should be quite tender before baking.
Gravy for General Use. It is often necessary to prepare a gravy for general use. Take about two pounds of fillet of veal, remove any fat, cut it into three or four pieces and add any odd portions of uncooked meat. Put them all into a six-pint saucepan or stewpan with half a pint of soft water. Let it come slowly to the boil and continue reducing till it forms a glaze. Turn the pieces of meat over and add three pints of water, a teaspoonful of salt, a pinch of pepper, a bouquet garni, a small carrot split into four, and one onion, with two cloves. Let the contents come to the boil and simmer slowly for two hours with the lid removed. Skim as occasion requires and strain the liquor through a tammy sieve and put it aside for use. The pieces of meat can be served with a sharp sauce. The contents must not boil or the gravy will not be clear, and freedom from fat is most essential.
Melt in a clean stewpan one ounce of butter and season with pepper and salt. Blanch for seven minutes three-quarters of a pound of sliced onions and fifteen sage leaves, remove the stalks and mince them finely and then stir into the butter. Stir for ten minutes with a wooden spoon. Now add stale bread-crumbs, sufficient to bring the stuffing to its proper consistency, and the stuffing is ready for use. The mixture requires constant stirring. Or, take half a pound of stale bread-crumbs, four ounces of finely-chopped suet, two eggs, a dessertspoon ful of minced parsley, a very small teaspoonful of minced eschalots, marjoram, and thyme, then season with pepper and salt and two grated nut megs. Work these thoroughly well together with the hands and it is ready.