“What do you say to liver and bacon, and, as it is so inexpensive, have a nice apple pie or pudding with it. Do you like liver?”
“Yes, but Mr. Lennox protests I do not cook it right.”
“Suppose we take one—a lamb’s liver”—
“Lamb’s? I always get calf’s.”
“I think you will find this quite as nice and less expensive,—and I believe I will take one myself. Harry used to anathematize the liver at breakfast in the boarding-house so vigorously, for being cooked in thick slices like steak and whitey-brown in color, that I think he will enjoy it now.”
“I am afraid that is the way mine generally is. Now what shall I get for to-morrow?”
“If you had not had mutton so lately, I would suggest Irish stew; but what do you say to a pot-roast of beef,—or, to be finer, we will call it ‘braised beef’?”
“My dear, we have nothing but mutton and beef, so an Irish stew will be very good; and I certainly want to know how to make it well.”
“Still, I advise the small pot-roast to-morrow and an Irish stew later.”
“Very well, either will be good. Now what meat shall I get for it?”