Calf's Liver, Braised

Wash and wipe a calf's liver. Lard one side of it. Cover the bottom of the braising pan with slices of salt pork, using about a quarter of a pound. Cut an onion and half a carrot in small pieces, and spread over the pork. Lay the liver on this, and dredge thickly with salt, pepper and flour. Cover the pan, and place where it will cook slowly for half an hour. Add a bouquet of sweet herbs and three pints of stock or water. Put the pan in a moderate oven and cook for two hours. Baste frequently with the gravy in the pan, and salt, pepper and flour. About twenty minutes before the liver is done, add one teaspoonful of vinegar and one of lemon juice. Strain the gravy over the liver when it is dished.

Beef Stew

Take the bones and hard, tough parts left from a roast of beef. Remove all the meat from the bones, and cut it in small pieces. Cut about a quarter of a pound of the fat of the meat in very small pieces. Put it in the stew-pan to fry. When it begins to brown, put in half a carrot, one small turnip, and two onions, cut fine. Stir over the fire for ten minutes. Take out the fat and vegetables, and put the bones in the bottom of the kettle. Add the meat and the cooked vegetables, but not the fat. Dredge well with salt, pepper, and flour, shaking in at least half a cupful of flour. Add three pints of water, and simmer gently one hour; then put in six potatoes, pared and cut in slices. Simmer one hour longer. Taste to see if seasoned enough. Draw forward where it will boil more rapidly. Stir the stew, and put in the dumplings. Cook just ten minutes. The cover of the stew-pan must fit tightly. There should be about two pounds of meat for this stew, not counting the bones.

Cold Meat With Puree Of Potato

Six good-sized potatoes, one table-spoonful of butter, one cupful of boiling milk, salt and pepper to taste. Pare and boil the potatoes, and mash light and fine. Add the butter, seasoning and boiling milk. Beat up light, and spread on a hot platter. Lay on this handsome slices of any kind of cold meat, and on each slice put a table-spoonful of hot gravy. Put a little gravy around the dish, and set in the oven for five minutes. Garnish with parsley, and serve. If there is no gravy left from the dinner of the day before, make a pint in the following manner : Put a quart of water with some of the hard pieces and bones of the meat, and boil down to one pint. Put one table-spoonful of butter in a frying-pan, and, when hot, add one table-spoonful of flour. Stir until dark brown, and strain the broth on this. Season with salt, pepper and, if you please, one spoonful of Halford sauce.

Escaloped Meat

Chop the meat rather coarse. Season with salt and pepper. For one pint of meat use half a cupful of gravy and a heaping cupful of bread crumbs. Put a layer of the meat in an escalop dish, then gravy, then a thin layer of crumbs; and continue this until the dish is full. The last layer should be a thick one of crumbs. Cook in a hot oven from fifteen to twenty minutes. All kinds of cold meat can be escaloped, but beef is so dry that it is not so good as mutton, veal, etc.

Curry Of Cold Meat

Three table-spoonfuls of butter, three teaspoonfuls of flour, one onion, one teaspoonful of curry powder, salt, pepper, one generous pint of stock or water, about two pounds of any kind of cold meat, cut in thin slices. Put the butter in the frying-pan, and, when hot, add the onion. When the onion turns yellow, add the flour and curry powder. Stir two minutes, add the stock or water, simmer five minutes, and strain on the meat. Simmer all together for ten minutes. Serve with a border of rice or mashed potatoes.

Barley Stew

About a quarter of a pound of cold roasted or broiled meat, two onions, four potatoes, a quarter of a cupful of barley, one table-spoonful of flour, one quart of water, and salt and pepper to taste. Cut the meat into dice; wash the barley; cut the onions very fine. Put all in a stew-pan, and dredge with the flour, half a table-spoonful of salt, and one-eighth of a tea-spoonful of pepper. Add the water, and simmer two hours. Pare and slice the potatoes. Add them to the stew, and simmer one hour longer. Taste to see if there is enough salt and pepper, and if there is not, add more.

Dumplings

One pint of flour, measured before sifting; half a tea-spoonful of soda, a teaspoonful of cream of tartar, one of sugar, half a teaspoonful of salt. Mix all thoroughly and run through the sieve. Wet with a small cupful of milk. Sprinkle a little flour on the board. Turn the dough (which should have been stirred into a smooth ball with a spoon) on it, roll to the thickness of half an inch, cut into small cakes, and cook ten minutes.

By remembering that the soup should be boiling rapidly when the dumplings are put in; that they should not sink too deep in it; that they should boil just ten minutes; that the cover should fit tightly, so that the steam shall not escape; and that the pot boils all the time, so that the steam is kept up; and by following the other directions, success is insured.