"Appetite comes with eating"

Baked Liver

1 lb. calf's liver.

3 heaping tablespoonfuls bread crumbs 1 teaspoonful chopped parsley.

1/4 teaspoonful powdered herbs.

1 chopped onion.

Salt and pepper to taste.

Sliced bacon.

1/2 pint (1 cup) water.

Cut the liver into slices one-third of an inch thick, wash and dry thoroughly, lay it in a well-buttered casserole.

Make a forcemeat with the bread crumbs, chopped parsley, herbs, chopped onion, salt and pepper to taste, cover each strip of liver with this, and on the top place a strip of bacon.

Pour round the water and bake slowly for one hour.

Beef And Sausages

1 lb. thinly cut beef.

2 heaping tablespoonfuls (2 ozs.) flour Some bread stuffing.

1/2 lb. sausages 1 tablespoonful chopped parsley Salt and pepper.

Beef and Sausages.

Cut the meat into neat strips. Season the flour with salt and pepper; toss the meat in this, and fold each strip into neat rolls, placing a small portion of light bread crumb stuffing in each. Prick and divide the sausages. Place a layer of sausage in a casserole, then the beef, and then the sausage. Sprinkle in the remaining flour and chopped parsley. Cover with water, put on the lid, then cook slowly for two and a half hours.

To make the bread stuffing: Put into a saucepan one heaping tablespoonful of butter and fry in it one chopped onion; then add one cupful of bread crumbs, one cupful of stock, one teaspoonful of salt, half a teaspoonful of pepper and thyme, one tablespoonful of chopped parsley, and half a cupful of chopped celery. Stir it until it leaves the sides of the pan, then use.

Calf's Liver A La Madrid

1 1/2 lbs. calf's liver.

3 heaping tablespoonfuls.

(3 ozs.) butter 2 chopped onions 1 heaping tablespoonful (1 oz.) flour.

1/2 pint (1 cup) stock 3 egg yolks.

1 teaspoonful lemon juice Salt and pepper Some toast points.

Melt the butter in a casserole; cut the liver in thin slices and fry it in the butter for three minutes; take out the liver, add the onions to the butter, fry till a nice brown color; then sprinkle in the flour, add the stock, and bring to the boil; then add the liver, cover and simmer for thirty minutes, stir in the yolks of eggs and the lemon juice, season nicely with salt and pepper.

Place the toast points on the top and serve in the casserole.

Chilli Con Carni

2 lbs. round steak.

1 oz. (1 heaping table-spoonful) butter.

3 dry red peppers.

4 red chillies.

3 tablespoonfuls rice.

Salt.

1/2 pint (1 cup) boiling water.

2 large Onions.

1/4 teaspoonful powdered thyme 1 tablespoonful flour.

3 cloves.

1 cupful cooked beans 1 clove garlic.

Cut the steak into small pieces. Put the butter into a casserole and allow it to get hot, then add the steak and fry it brown, then add the water and the rice. Cover closely, and cook till very tender. Remove seeds and partitions from red peppers and chillies and cover with boiling water for five minutes. Drain and chop the peppers and chillies and add them to the steak, with the cooked beans, chopped garlic, flour, thyme, chopped onions, salt to taste, cloves, and cook till very hot and the gravy a nice consistency.