Evening Republican, Volume 17, Number 100, Rensselaer, Jasper County, 26 April 1913 — The KITGHEN GUPBOARD [ARTICLE+ILLUSTRATION]

The KITGHEN GUPBOARD

COOKING CALF'S LIVER. LIVER is an economical and useful 1 winter breakfast dish. Calf’s liver If fresh and well cooked Is really a culinary dainty. Soak the liver about ten minutes In hot water to set the blood; then It will be less unpleasant to handle. Take off the thick skin and the veins.. With Much Seasoning. Larded Liver—Take a nice plump calf’s liver, rather white in color, and lard it with bacon. Put one-quarter of a pound of butter In a pan. When melted add a tablespoonful of flour, keep stirring until a qjee yellow color, then put'in the whole of the liver. Turn round now and then until it is a little firm, then add a pint of broth or water and a bouquet of parsley, thyme and bay leaves, a little salt, pepper, sugar and a little finely chopped onion. Simmer one hour. Take the fat off and the bouquet out, dish the liver with the onions around it. Reduce the sauce so that It adheres lightly to the back of the spoon, then pour the sauce over the liver and serve. Casserole of Liver.—Take two pounds of liver, sliced and larded, three small onions, four small carrots, one-half cupful mushrooms, three sprigs of parsley and two cupfuls of tomato puree. Season with salt, pepper and celery salt and cover with one pint of stock or boiling water. Cook in the oven two and one-half hours. When serving thicken the gravy with two tablespoonfuls of flour and send to the table In the casserole In which it was cooked. ——: —-— ——^ —- ■V —— Piquant Viands. Calf’s Liver Saute—Take two tablespoonfuls of butter and put In a frying pan with a tablespoonful of minced onion. When the butter is quite hot add three-quarters of a pound of calf's liver cut Into thin slices, seasoned with pepper and salt and dredged with flour. Fry slowly till cooked through andnicely browned on both sides. Remove the liver and make the sauce by beating the yolk of an egg with a tablespoonful of butter, a dash of cayenne pepper and a little gravy., Heat' but do not let it boil. Just before serving add gradually two teaspoonfuls of lemon juke. Garnish with fried croutons of bread and serve this dish very hot. Liver With Chestnuts.—Parboil liver till tender, adding a slice of onion; then cut the liver Into dice. Boil the chestnuts In salted water until soft, blanch and chop fine or rub through a coarse sieve. Mix well. To a teacupful each of liver and chestnuts add a teaspoonful of salt one saltspoonful of white pepper, two tablespoonfuls of butter. Fill the dish with this, pour over it a cupful of milk, cover with crumbs and bits of butter and brown. Serve very hot f: .. „r —t~ _ _

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