No. 36—LARDED AND BAKED CALF’S LIVER.

Quantity for 6 Persons.

• 2½ lbs. of calf’s liver in one whole piece
• Salt, pepper
• ⅛ lb. of bacon for larding
• ¼ lb. of butter
• ½ pt. of cream
• 1 tbsp. of flour
• 1 carrot
• 1 onion
• 1 small piece of celery
• 5 pepper-corns
• 2 cloves
• 1 bay-leaf
• 1 pt. light white wine

Preparation: The white wine, carrot, onion, celery, pepper-corns, cloves, bay-leaf, 1 pinch of salt are covered and boiled slowly for ½ hour.

The liver is skinned, larded, salted and peppered and the cooked wine with contents poured over. Let stand for 10 hours. After that, roast the liver in hot butter in the oven for 30 minutes and baste frequently. During the last 10 minutes, pour the wine in which the liver had been lying over it and boil. Stir in 1 tablespoonful of flour and cream and boil again. The liver is served on a hot platter. The gravy is strained and served separately. Garnish the dish with lemon slices and parsley.

No. 37—LARDED BRAISED CALF’S LIVER.

Quantity for 6 Persons.

• 2½ lbs. calf’s liver, whole
• Salt, pepper
• ⅛ lb. of bacon for larding
• 1 carrot cut in pieces
• 1 piece of parsley root
• 1 onion, sliced
• ⅛ lb. butter
• 1 bay-leaf
• 3 cloves
• 6 pepper-corns
• 1 pinch of nutmeg blossom
• ½ pt. red wine or white beer, (weiss beer)
• 1¼ tbsps. of flour

Preparation: The liver is skinned and larded and sprinkled with salt and pepper, fried quickly until light brown in ⅛ lb. of butter. Flour, onion, carrot and parsley root and all the spices are added and all fried in the liver butter a while. Then pour in the red wine or beer and enough bouillon to cover the liver. Cover and bake in the oven 1½ hours. Serve on a hot platter and strain the gravy.

Remarks: You can fry the larded liver without wine or beer, using only bouillon and ½ Cup of cream.

No. 38—VEAL KIDNEYS.

Quantity for 6 Persons.

• 2 veal kidneys
• ½ lb. raw ham
• ⅛ lb. butter
• ½ onion
• 1 cup veal roast gravy
• 1 tbsp. of flour
• 3 tbsps. of champignons or mushrooms
• 1½ tbsps. of lemon juice
• ½ tsp. of sugar
• 4 tbsps. of red wine or Madeira

Preparation: The veal kidneys are fried, some fat cut off, then they are cut in thick slices, sprinkled with salt and pepper, fried one minute in the ⅛ lb. of butter until light brown and put on a hot platter. The ham is sliced and fried in the same butter rapidly about 2 minutes on both sides and placed on the platter with the kidney slices. In the same butter, fry the sliced onions, flour and the sliced champignons. Pour in the veal gravy, Madeira or red wine, lemon juice and sugar, boil and taste. Put in the meat slices and heat again but do not cook; serve at once. Toasted wheat bread served with this dish or placed around the edge of the platter is very nice.

No. 39—VEAL KIDNEY ON BREAD OR ROLLS.

Quantity for 6 Persons.

• ¼ lb. of veal kidneys or remnants of same
• 1 tbsp. of roll crumbs
• 1 tbsp. of capers
• 1 tbsp. of chopped parsley
• 1 yolk of egg
• 1 tbsp. of butter
• 3 rolls or wheat bread
• Parmesan cheese and a little butter
• 1 tsp. of chopped onions

Preparation: The calf kidney must be cooked tender and chopped fine, then mixed well with the roll crumbs, capers, parsley, onions, yolk of egg, butter, salt and pepper. Cut the rolls or the wheat bread in slices, cover each thickly with the mixture and sprinkle with Parmesan cheese. Put on a few drops of melted butter and bake in a medium hot oven for 5 minutes. Serve this dish with asparagus, cauliflower or spinage.

If you do not like the taste of cheese, leave it out.

No. 40—VEAL OR CALF’S TRIPE.

Quantity for 6 Persons.

• 2 calves’ tripes
• ⅛ lb. of butter
• 3 or 4 tbsps. of flour
• Bouillon
• 2 yolks of eggs
• Salt
• 8 pepper-corns
• 1 onion
• 1 bay-leaf
• 2 cloves
• Water

Preparation: The calf’s tripe must be fresh. It is cleaned well and scalded several times, then rubbed down with salt and left in water for ¼ day. After that it is cut into 3 inch squares and cooked until tender. Now add salt, pepper-corns, bay-leaf, cloves and onion. Heat the butter and flour, take some of the bouillon when the tripe is done and pour it into the butter to make the gravy thick and stir in 2 yolks of eggs.

Put the tripe and gravy on one platter and serve. The bouillon may boil down to leave just enough for the gravy, making it pretty strong.

No. 41—STEWED VEAL OR CALF’S TONGUE WITH RAISINS.

Quantity for 6 Persons.

• 2 calf tongues
• ¼ lb. washed raisins
• 1 slice of lemon peel
• ½ pt. of white wine
• 2½ tbsps. of butter
• 2½ tbsps of flour
• 3 qts. of water
• Salt
• 6 pepper-corns
• ½ onion
• 1 bay-leaf
• 2 cloves
• Juice of ½ lemon

Preparation: Soak the calf tongues in water. Cover and cook slowly in 3 qts. of water with salt, lemon peel, bay-leaf, cloves, onion and pepper; when tender, skin and slice. Brown the butter and flour and add the tongue bouillon, white wine, raisins and lemon juice. Cook ½ hour and season with sugar, salt or lemon juice. Put the tongues into the gravy and heat but do not boil. The gravy must be thick. Serve. Potato dumplings are nice with this meat.

No. 42—STUFFED VEAL CROWN ROAST.

Quantity for 8–10 Persons.

• 1 saddle of veal
• ½ lb. chopped veal
• 1 qt. fresh champignons or
• 1 pt. canned champignons
• 2 eggs
• Salt according to taste
• 1 pinch of pepper
• 1 piece of butter
• ½ soaked roll
• Small peeled potatoes

Preparation: The saddle of veal is freed from all fat and the rib bones are freed from meat 2 inches from the end. The prepared saddle of veal is tied together so it looks like a crown.

The fresh champignons are cooked until tender in butter and some bouillon or water. Add the 2 eggs, the chopped veal, pepper, salt and roll and mix well. This stuffing may or may not be stewed a little with butter and then put into the crown of veal. On the small ribs stick some potatoes so that they will not get too brown.

Roast the stuffed crown of veal 2 or 2½ hours, same as veal roast.