It is not known to all housewives, even to those who practise economy from necessity or from choice - sometimes from both - that lamb's liver, which costs one-fourth as much as calf's liver, is quite as palatable - some say better than the more expensive viand. The hint may be borne in mind in studying the follow-ing recipes.
Slice the liver, sprinkle each slice with salt and pepper, and roll in salted flour. Set on ice while you fry twice as many thin strips of bacon as you have slices of liver Remove the bacon from the pan and lay in the floured liver. Fry slowly until done, turning often. It should cook for at least fifteen minutes. Drain the liver, holding each piece over the pan that the grease may drip off, and arrange on a heated platter, the bacon around it.
Cut the bacon thin and the slices of liver into pieces of the same length and width. Run a wooden skewer or stout straw through each piece of liver and, alternately, through a slice of the bacon. Proceed in this way until each slice of bacon is fastened to a slice of liver, and each skewer is full. Lay on a broiler and broil over a clear fire. When done lay the liver and bacon, still skewered together, on a hot platter.
Cut the liver into strips half an inch wide and four inches long. Heat two tablespoonfuls of butter - or dripping - in a frying-pan and fry a sliced onion in it. Strain out the onion. Have ready the liver, peppered and salted and rolled in flour. Put this into the fat and cook, turning once. Take up the liver and keep hot over boiling water. Stir into the fat left in the pan two tablespoonfuls of tomato sauce, one teaspoonful of kitchen bouquet, and a heaping teaspoonful of browned flour wet to a paste in cold water. Add salt and paprika to taste, boil up once, put in two tablespoonfuls of sherry and pour over the liver.
There is no nicer way of cooking liver for breakfast.
Chop, very fine, one pound of calf's liver. Put one table-spoonful of butter in a saucepan, add the liver with two tablespoonfuls of chopped bacon; cover and cook gently for one hour. When nearly done add a half-teaspoonful of salt, a quarter-tea-spoonful of pepper, and two tablespoonfuls of boiling water. Serve on a platter upon buttered toast.