Calf's Liver And Bacon

Calf's liver is considered quite a delicacy and is always expensive. It is rarely served without bacon as an accompaniment. Cut the bacon in very thin slices, place them in a hot frying-pan, and turn constantly until all are crisp; then take them up and keep hot. Cut the liver a-quarter of an inch thick, wash it in cold water, and dry on a napkin. Place the frying-pan where the heat will not be so great as when the bacon was cooked, and fry the liver ten minutes, turning it frequently. Place the liver in the center of the platter, with the bacon around it as a garnish.

Stir a table-spoonful of flour into the hot fat in the pan, and stir until brown. Set the pan back, and gradually add enough boiling water to make the gravy. Season with pepper and salt, and pour the gravy over the liver and bacon. Slow cooking spoils bacon, and rapid cooking hardens and toughens liver.

Creamed. Calf's Liver

Two pounds of liver.

One pint of milk.

Five table-spoonfuls of butter.

Three tea-spoonfuls of flour.

One slice of onion.

Salt and pepper.

Cut the liver in small pieces, cover with cold water for ten minutes, and drain. Heat the butter, put in the liver, seasoning it with salt and pepper, and cook slowly eight minutes, browning it on all sides; then take up the liver, and place it where it will keep warm. Place the onion in the frying-pan, and cook one minute; add the flour, and cook, constantly stirring, until it begins to froth. Draw the pan back, gradually add the cold milk and cook one minute, stirring all the time. Place the liver in the pan with the gravy, cover the pan, and stew very slowly five minutes longer. This is a pleasant dish for breakfast, luncheon or tea.

Liver Hash

One pint of cooked liver. One cupful of cold water. One table-spoonful of butter. One tea-spoonful of flour. One tea-spoonful of lemon-juice. Salt and pepper.

Cut the liver into pieces the size of a penny, and measure after cutting. Heat the butter, and stir in the flour, cooking and stirring until brown; then add the water gradually, and season with salt and pepper. Place the liver in this sauce, and simmer very gently twenty minutes. Add the lemon juice, and serve very hot.

Baked Calf's Liver, With Stuffing

Wash the liver well in cold, salted water. Make an incision in the thickest part with a long, narrow, sharp knife, enlarging the aperture where the blade enters as little as possible, but moving the point of the knife to and fro to increase the size of the cavity inside. Fill with the following stuffing :

One pint of bread-crumbs.

One table-spoonful of butter.

One tea-spoonful of salt.

One-quarter of a tea-spoonful of pepper.

One-half a small onion.

Sage, celery and parsley, if at hand

Chop the onion fine, place it in a bowl, and pour scalding water on it. Let it stand only a half minute, when pour the water off; this takes away the very rank taste of the onion. Rub the butter well into the crumbs, using the hands ; this should be done at least half an hour before the stuffing is needed, as the flavor will be greatly improved by the butter and crumbs remaining together for a time. Add a tea-spoonful of each of the herbs, if they are available, and also the onion and the salt and pepper ; the stuffing is then ready to use. This makes a delightfully crumbly stuffing, not the paste that is often called by that name.

After filling the liver with stuffing, season with salt and pepper, and flour it. Place it in a roasting pan, adding a little water, and lay strips of fat pork over the liver. Roast for one hour. Baste every twenty minutes, the first time with half a pint of water in which has been placed a table-spoonful of butter, and afterward with the gravy in the pan. When the liver is done, place it on a hot platter, thicken the gravy in the pan the same as for any roast (See "Roasting"), and pour it around and over the liver.