Parboil them while fresh, and then fry them in long slices, or whole, in plain butter; or else egged, covered with bread-crumbs, and seasoned with lemon peel, pepper, and a sprig of basil. Garnish with crisped parsley, and lemon sliced: serve on a toast, with either parsley and butter, or plain butter, and a very little walnut, mushroom or any other catsup. Garnish with small slices of crisped bacon. (See Made Dishes.)
Ox, Calves', and Lamb's Liver, and Pig's Harslet,
Must be quite sound. Cut the liver in long thin slices, soak in water, then dry them in a cloth, flour, and season with pepper, salt, a little onion, or eschalot and sage, chopped fine. Fry the slices in butter or lard, of a light brown, and when nearly done, put into the pan some slices of bacon. When you take the liver and bacon out of the pan, pour in a tea-cupful of boiling water, dredge some flour in, let it boil up, and pour this gravy over the liver. You may fry a handful of parsley in the gravy. You may improve this gravy, by adding to it pepper, salt, a wineglass of vinegar, lump of sugar, and a tea-spoonful of made mustard. Garnish with crisped parsley; serve mashed potatoes, or better still, stewed cucumbers. Of the pig's harslet, the lights, sweetbread, and heart may be parboiled, cut up, and fried with the liver. Or:—After the fashion of Herefordshire, cut in slices, 2 inches thick, the liver, griskins, heart, kidney, lights, crow, and some fat of bacon; rub these slices well with a seasoning, composed of onions, apples, a little sage, and plenty of pepper and salt; then put them on a small spit in alternate slices of lean and fat, cover all over with a pig's caul, and roast it three hours, or more, if the harslet be large. When done, remove the caul and pour a kettle of boiling water over. Make some gravy of the water that has been poured over, and flavour it with port wine, cyder, and walnut catsup. Serve apple sauce. Harslet is very good stewed in just enough water to make gravy, and seasoned well. A little cayenne.
Tripe.
Boiled tender, cut in long narrow slips, these dipped in a batter of egg and flour, and, if you like, a little minced onion and salt. Fry from seven to ten minutes, of a light brown. Serve, if approved of, onion sauce.—(Cow-Heel the same.)
To Fry Parsley.
After it has been washed and picked, shake the parsley backwards and forwards in a cloth till dry; then put it into a pan of hot fat, and fry it quickly of a light brown; take it out with a slice the moment it is crisp—it will be spoiled if done too much. Lay it on a sieve before the fire. Herbs, lemon peel, and onions, must always be chopped fine before they are mixed with bread-crumbs to fry. Or: Spread it on paper in a Dutch oven before the fire, and turn it often till it is crisp.
To Fry Bread Sippets.
Cut a slice of bread about a ¼ inch thick, divide it into pieces of any shape you like. Make some fat quite hot, in the frying-pan, put in the sippets, and fry of a light brown; take them up with a slice, and drain them before the fire ten minutes. Take care the pan be not hot enough to burn.
To Fry Bread Crumbs.