N. B. You will observe I have said with regard to some of the flavorings “if you have it.” I mean by that they are not necessary, but a great improvement; and, as they cost very little, if you want plain dishes made savory it is economical to have them always in the house.
Liver and Bacon.—Wash the liver, dry it, cut it with a sharp knife into slices the third of an inch thick. Dip each slice in flour. Cut some bacon in thin slices, remove the rind and fry it crisp but don’t burn it; then lay in the liver, only enough to cover the bottom of the pan; when nicely brown turn each slice; brown the other side and take it up on a hot dish with the bacon around it. Now if the fat is not burned (and to prevent that, it should be fried where the fire is good but not too fierce) stir into it a scant dessert-spoonful of flour, mashing all the brown bits and lumps with the back of a spoon; when it is all a fine brown, have a cup of boiling water ready, and pour it quickly into the pan. Stir till smooth. Let it boil down till thick as good cream, season with pepper and salt and a tea-spoonful of vinegar or Worcestershire sauce, and pour it over the liver.
If by chance the fat was burned pour it out of the pan, for it would make a bitter, black gravy, and spoil the whole. Put into the pan a dessert-spoonful of butter and one of flour, let them get quite brown stirring the while, when proceed with water as before.
If you have ready-browned flour in the house it saves standing over the fire waiting for it to brown in the fat or butter, and as you may like to prepare some I send directions. Of course whitey-brown gravy is very disagreeable.
Brown Flour, for thickening gravy quickly. Sift half a pound of flour into a dripping-pan and set it in a hot oven. Look at it occasionally and stir it well, taking care it does not burn; when it is the color of coffee that is half milk, or pale café au lait color, take it out and put it in a tin for use. You will require a third more of this to thicken than of raw flour.
CHAPTER XV.
ROLLS—BAKED LIVER—CROQUETTES—WHAT WAS THE MATTER WITH THEM—HOTCH-POTCH.
Marta had twice made bread very satisfactorily, and Molly thought she might now show her how to make plain rolls; therefore she had told her to save out a piece of her bread dough, about a pint bowl full, and when she returned from taking the recipes to Mrs. Lennox, Molly was ready to show her how to make them.
It was ten o’clock, and Molly reckoned they would be warm for dinner if made now.