Fried Liver

Cut either beef or pork liver into slices about half an inch thick, and pour boiling water over them, in which let them stand twenty minutes; then drain, and dredge with flour, salt, and pepper. Fry six slices of pork brown; take them up, and in the fat fry the liver fifteen minutes. Serve the pork with it.

Broiled Liver

Prepare as for frying, and broil fifteen minutes over clear coals. Season with butter, salt, and pepper.

When for dinner, serve boiled or baked potatoes, squash, and macaroni.

Calf's Head And Pluck

Take out the brains, and lay them in a dish of cold water. Scrape the head and wash, then lay in a tub of cold water two hours; then put into a pot with two gallons of cold water. Tic the brains in a cloth, and boil with the head. When it comes to a boil, skim care fully. When it has boiled two hours, put in the heats liver, and feet, and boil two hours longer. When you dish, take the bones from the head, and place it in the centre of the dish. Cut some slices from the heart and liver, and place around the head. Split the feet, and lay on the edge of the dish. Serve with brain sauce. To make the brain sauce, braid together the brains, half a teacup of flour, one teaspoonful of pepper, two of salt, one of parsley, one of summer savory. Pour on this one pint and a half of boiling water, and let it boil twenty minutes, then add one cup of butter and the juice of two lemons, and boil five minutes longer. You may omit the herbs if you choose. A piece of salt poik boiled with the head and pluck is an improve-ment, but it is not necessary. The tongue is nice cut in thin slices and served cold. The heart, liver, and head make a nice hash. Save the liquor to make soup, which may be made plain or mock turtle.

Hash Made From Calf's Head And Pluck

Chop together parts of the head, liver, and heart, in the proportion of one third each. Season with pepper, salt, a little fresh lemon or a little vinegar. Warm in just enough of the liquor in which it was boiled, to moisten it. Just before dishing stir in a little butter. Serve on toast.