Evening Republican, Volume 16, Number 34, Rensselaer, Jasper County, 8 February 1912 — HOW TO ROAST CALF'S LIVER [ARTICLE]

HOW TO ROAST CALF'S LIVER

New Way of Cookidg That Provides Delightful Change That Will Repay Housewife, Soak the liver In salt and water an hour to draw out the blood. Wipe perfectly dry and stuff with a force meat, made of bread crumbs, two slices of fat salt pork, chopped Bmall, a shallot, pepper, salt and nutmeg; sweet marjoram and thyme, and if you choose, a little sage; moisten this with butter melted In a very little hot water and two raw eggs well beaten. In order to get this into tbe liver make an incision with a narrow sharp knife, and without enlarging the aperture where the blade entered, move the point dexterously to and fro, to enlarge the cavity inside. Stuff this full of the force meat, sew or skewer up the outer orifice; lard with strips of salt pork and roast for an hour, basting twice with butter and water, afterward with the gravy In the dripping pan. Pour the gravy over the liver when done.