Wash a calf's or lamb's liver, lard it with narrow strips of salt pork, and put it into a covered roaster. Pour over the liver a pint of cold beef stock and cover the pan closely. Set in a moderate oven and cook an hour and a half. Transfer the liver to a deep dish and put the pan containing the gravy on the top of the range. Thicken the gravy with a heaping tablespoonful of browned flour and add to it a cupful of strained tomato liquor, a teaspoonful of onion juice, salt and pepper to taste. Boil up once and pour over the liver.
Boil a calf's liver for one hour in slightly salted water, and let it get cold. Cut into dice of uniform size, and for each cupful allow one tablespoonful of butter, one cupful of stock, one tea-spoonful of tomato sauce, and two tablespoonfuls of chopped olives. Brown the butter, add one tablespoonful of flour and brown again; add gradually the stock, and stir until smooth and thick. Put in the catsup, olives and liver dice, season to taste, and simmer for fifteen minutes. Serve hot.
A delightful and not inelegant entree.
Parboil two pairs of sweetbreads and blanch by throwing them into cold water. Drain, pierce three or four holes in each and press into these holes narrow strips of fat salt pork, allowing the strips to project a half-inch on each side. Lay the sweetbreads in a roasting-pan, pour a cupful of weak veal stock over them and rub them with melted butter. Cover and bake for twentyfive minutes; remove from the pan, sprinkle with salt and pepper, put a spoonful of the thickened and seasoned gravy upon each, and send to the table.
The head should be cleaned with the skin left on, also the ears, and split down the under side, leaving the top unbroken. Remove the tongue and brains, parboil and set them on ice. Put the head on in plenty of cold water, boil quickly and for one minute after the boiling point is reached. Take the head off and lay in ice-cold water. Change this for colder in ten minutes, and leave in this for several hours.
Then put over the fire in boiling water, to which a tablespoon-ful of vinegar has been added, and a tablespoonful of salt. Cook gently until you can slip out the bones easily.
Do this, drawing the teeth, cheek-bones and skull, taking care not to break the upper skin. Put into a bake-dish, restoring the shape as well as you can. Cut the tongue into slices and lay close against the cheeks; wash plentifully with butter rubbed to a cream with lemon juice, sift dry crumbs all over it and bake, covered, half an hour. Then brown.
To make the gravy, rub the brains to a soft paste; pepper and salt, season with tomato catsup and onion juice, add enough of the liquor in which the head was boiled to make a boatful of gravy, thicken with butter rolled in flour, simmer five minutes and serve.