301. Liver Loaf - French

Place a pound of calf's liver, a calf's tongue, and half a pound of lean, fresh pork in a saucepan. Add a teaspoon of salt, a bay leaf, a whole onion, slashed, and half a green pepper. Cover with boiling water and simmer until the tongue is tender - about three hours. Remove the skin and roots and pass all the meat through a chopper twice. Season with a tablespoon of tomato catsup, and a dessert spoon of kitchen bouquet, salt and pepper to taste. Rub to a paste, moistening with a little of the broth. Rub a loaf tin with garlic; then grease well and press the liver tightly in. Cover, place a heavy weight on it and let stand over night before turning out. Garnish with chopped aspic.

302. Liver Nivernaise

Slice a pound of sheep's liver half an inch thick; brush each piece with oil or melted butter and place in a casserole. Chop two slices of bacon, a branch of parsley, a shallot and a piece of green pepper very fine, and sprinkle over the liver with salt and pepper. Cover, heat the liver through without boiling, and keep it at this point for nearly an hour. Transfer it to a hot dish and cook the bacon, etc., for five minutes more. Return the liver to the casserole ; mix all together and serve.

303. Liver And Onions - Turkish

Cut half a calf's liver into inch cubes, removing all tough parts. Slice four onions very thin; mix with the liver, season with salt and paprika, and fry in plenty of dripping for a few moments, stirring to keep from burning. Too much cooking hardens the liver.