This section is from the book "The American Woman's Cook Book", by Ruth Berolzheimer. Also available from Amazon: The Domestic Arts Edition of the American Woman's Cook Book.
Butter Lemon Parsley
Cut the kidneys into halves, remove the white tubes and fat and cover with cold water for thirty minutes. Drain and dry on a piece of cheese-cloth. Brush with, or dip into, cooking oil. Broil slowly until brown on both sides. Remove from the broiler and put in pan, sprinkle with salt, pepper and a little melted butter. Cover the pan and set over a slow fire for a few minutes. Serve garnished with slices of lemon and sprigs of parsley.
Remove the skin from the kidneys, cut them into thin round slices, and soak them in salted water for thirty minutes. Drain and wipe. Saute until tender in butter or other fat. Serve with brown sauce or tomato sauce.
If preferred, cut the kidneys in half after skinning, remove the white tubes and fat and then slice the kidneys lengthwise.
Wash liver quickly under running water, cover with boiling water and let stand 10 minutes; drain. Grind with 2 slices salt pork and an onion; add parsley, crumbs, eggs, 1 teaspoon salt and 1/4 teaspoon pepper, and mix thoroughly. Press into baking pan, 8x4x3 inches, and bake in moderate oven ( 350° F.) about 1 hour, or until browned. Remove loaf to hot platter. Stir flour into drippings and brown; add water gradually and cook five minutes, stirring until thickened; season to taste and pour over loaf.
2 pounds liver
Fat salt pork
1/2 pound lean salt pork
2 cups boiling water
1 cup sliced carrots
1/2 cup sliced onion
1 tablespoon chopped parsley
Bit of bay leaf
Small sprig of thyme
Buy liver in solid piece, wash thoroughly, dry and lard with strips of fat pork (page 3). Cut lean salt pork in pieces and try out slightly; add liver and brown on all sides. Add hot water, vegetables and seasonings, cover and bake in moderate oven (350° F.) until liver is tender, or about 1 hour for veal liver and 2 hours for beef liver. Serve on hot platter surrounded by vegetables. Approximate yield: 8 portions.
1 1/2 pounds beef liver, sliced thin 1/4 cup chopped onion 2 teaspoons chopped parsley 2 tablespoons butter
2 tablespoons flour 3/4 teaspoon salt Dash pepper
3 tablespoons vinegar 2 1/2 cups bouillon
Saute onion and parsley in butter in frying pan until lightly browned; stir in flour, seasonings and vinegar, and add bouillon gradually, stirring and cooking until well mixed. Place liver in gravy and cook, covered 15 minutes, turning once.
Government breeding of reindeer has brought the meat back on the market in modern form. It is shipped frozen and may be thawed at low temperature or put directly under the broiler or in the oven, when additional time for cooking must be allowed. It is very much like beef or veal, with less fat, and has a pleas-ant gamy flavor. The round is the desirable cut and steaks, pot roast, oven roast, chops and cutlets are prepared like beef or veal except that they need larding more often.