Fried Calf's Liver And Bacon

Put in a fryingpan thin slices of bacon, and let them fry quickly in their own fat. Having carefully washed the calf liver, cut slices not too thin, say a third of an inch for if liver is cut too thin it will fry dry and hard. Take out the bacon as soon as it is crisp, putting it in a hot dish. Lay the slices of the liver in the fat left in the fryingpan, and cook over not too hot a fire till thoroughly done. Then dish with the bacon, seasoning lightly with salt and pepper.

Onions are sometimes served with fried liver. They may be parboiled and then sliced into the pan, seasoned with pepper and salt, and fried with the liver. Lay the bacon and onions on the liver as a garnish in serving.

Liver Rissoles

Take a pound of calf liver, put it in hot water enough to cover, and boil it till tender. Take from the water, cool, and mince it fine, adding and mincing with it quarter of a pound of beef suet. Add quarter of a pound of fine or grated breadcrumbs, a pinch of cayenne, a little salt, and two eggs thoroughly beaten. Shape the meat in the form of corks or small eggs or large walnuts, and drop into boiling hot lard. As the rissoles brown skim them from the fat, lay them a minute to drain upon brown paper or a colander, and send to the table hot.

How To Cook Calf's Brain

Calf's Brain Croquettes

BOIL two pounds of veal until tender. Let it cool in its broth, and have as little broth as possible. Chop the veal fine. Put two sets of calf's brains in cold water to stand for one hour. Then drain carefully and take off all the skin and stringy part. Put them in hot water to boil, and boil until nice and firm. When partlycool chop them fine, and add to the veal. Make into oblong croquettes. Have one egg beaten, with one tablespoon of cold water. Roll soda crackers fine. Season the cracker with salt and red pepper carefully. Dip the croquettes in the egg, and roll them in the rolled cracker. Get all the croquettes ready before frying. Fry in hot fat a nice brown, and use just enough lard to prevent them sticking.

Calf's Brains Fried

Brains should be well soaked in water, to remove the blood. Afterward cut in small pieces the size of an oyster, and fry in butter till well done. They make a delicate and choice dish.

Calf's Brains Pickled

After the brains are soaked cut them in pieces and gently boil them in milk twenty minutes. Strain off the milk and pour over them delicately sour vinegar. They taste much like pickled oysters.

Stewed Calf's Brains

Lay the brains in cold water for a short time and take off the skin. This done, put the brains in a granite stewpan, cover with cold water, and set on the back of the stove. Add a piece of onion the size of a nutmeg, and stew slowly until tender. When done pour off the water and leave out the onion. Now cover the brains with milk, season with red pepper and salt to taste, and stew fifteen minutes longer. Mash together a dessertspoon of butter and a dessertspoon of flour, add this to the milk, and stir while boiling slowly until it thickens. Lastly grate in this a very little nutmeg and two sprigs of chopped parsley.

Kidney Stew

Wash very thoroughly two beef kidneys and remove the fat. Cut them in thin slices and put in a quart of cold water. Parboil, throw away the water, put in fresh water, and boil gently two hours. Then season with salt and pepper, and thicken with flour to form a smooth gravy. Serve on a platter surrounded by a wall of mashed potato, or ladle upon pieces of toast.

Kidney Stew With Cream Gravy. A Southern Dish

Use lamb or veal kidneys. Boil two pairs of kidneys until tender, changing the water twice. To one pint of boiling milk or cream add one minced onion, one teaspoon of minced parsley, one clove of minced garlic, some red pepper and half a teaspoon of salt. Add one tablespoon of butter and the kidneys, which you have sliced thin.

Thicken with two tablespoons of flour stirred smooth in water, and serve on thin toast

Kidneys A La Terrapin

Use six lamb kidneys, or half a beef kidney. First wash and then put in cold water enough to cover them, and bring the water to boil. Repeat this. Then boil gently till the kidneys are tender. If you use the small lamb kidneys they will cook tender in less than an hour. Chop the kidneys till they are small dice, and to them add one hardboiled egg, minced. Now make a sauce by blending a tablespoon of butter and a tablespoon of flour and adding it to a cup of hot milk in a doubleboiler. Let the sauce cook till it thickens, and then salt and pepper to taste. Stir in the chopped kidney and egg, and just before serving on small pieces of brown toast stir in two tablespoons of wine or one of lemonjuice.

How To Choose And Prepare Sweetbreads

In picking out sweetbreads choose the larger, plumper fleshier. Also be careful that they are perfectly fresh, for of all meats they stand keeping least well. Rinse and put them in lukewarm water to lie fifteen minutes. Then cover with slightly salted cold water, set on the fire, and bring to boil. When the water begins to boil drop them suddenly in a pan of cold water. The sudden change of temperature blanches them. Cut the sweetbreads apart, cut out the pipe, and take off the skin. They are now ready for creaming or other cooking.