919. Calf's Liver Braized, With Vegetables

Choose a liver of a bright pinky color, entirely free from any whitish spots: wash and wipe it dry, and then lard it through with strips of ham and fat bacon - previously seasoned with chopped pars-ley, pepper, and a very little salt; cover the bottom of a stewpan with veal or other trimmings of meat, place the liver upon them, garnish with two carrots, two onions stuck with four cloves each, two heads of celery, and a garnished faggot of parsley; moisten with two glasses of Sherry and a quart of strong stock; place a buttered paper on the top, cover with the lid, and set the liver to braize very gently on a slow fire for about two hours and a half, frequently basting it with its own liquor while it is being braized. When done, remove the liver into a deep sautapan with part of its liquor, previously reduced to half-glaze; use the remainder to work some brown sauce for the entree; put the liver in the oven to be glazed with its own liquor, and when done dish it up with groups of small carrots, turnips, and glazed onions round its base, pour the sauce under it, and serve.

920. Fried Calf's Liver, With Fine-Herbs Sauce

Cut the liver up into neat scollops about a quarter of an inch thick, season with pepper and salt, and fry them brown in a sautapan with a little clarified butter; when this is done, pour off all the grease, add some fine-herbs sauce (No. 14), simmer the whole together on the fire for about three minutes, and serve.

921. Calf's Brains, With Matelotte Sauce

Steep three sets of brains in water for several hours, care being taken to change the water frequently - and remove the loose skin that contains them; after being washed, and placed in a stewpan, containing some boiling water, and seasoned with a gill of vinegar, some thinly-sliced carrot and onion, thyme and bay-leaf, pepper and salt, let them boil gently for about twenty minutes. The brains must then be drained upon a cloth, and six croutons cut in the shape of large cocks'-combs previously stuck on the bottom of an entree dish, so as to form as many compartments; place a lobe of brains in each of these, make a slight incision in each portion of the brains, and insert in it a scolloped circular piece of red tongue; pour a Matelotte ragout (No. 193) over the entree, and serve.

922. Calf's Brains, With Nutbrown Butter

Prepare, and dish up the brains as in the foregoing case; pour some nutbrown butter (No. 93) over them, place a bouquet of fried parsley in the centre, and serve.

923. Calf's Brains Fried In Batter, A La Provencale

These must be cleaned, gently boiled in water, vinegar, &c; and when drained, cut into oval scollops, and steeped in a basin with a little oil, vinegar, pepper and salt. When about to send to table, fry them in batter in the usual way (see directions for calf's ears No. 916), after which dish them up with some Provencale sauce (No. 25) under them, and serve.

Note. - They may also be served with Tomata, Italian, Piquante, or Poivrade sauce.

924. Calf's Brains Scolloped

When the brains have been dressed, cut them into rather small scollops, and put them into a sautapan with a few scolloped mushrooms and truffles, season with a little cayenne and grated nutmeg, pour in some Allemande sauce (No. 7) and juice of half a lemon; toss the whole gently together over the fire, and with this preparation fill as many silver scollop shells as will hold it; cover these over with a coating of fried bread-crumbs or raspings, place them for two minutes in a hot oven to gratinale, dish them up on a napkin, and serve.