LIVER RISSOLES.—
Take a calf's liver, and remove carefully all the veins. Weigh a pound of it, boil it, and when cold, mince it very finely with a quarter of a pound of suet, either of beef or veal. Add a quarter of a pound of finely grated bread-crumbs. Season it with cayenne, powdered mace, and nutmeg, and a very little salt. Mix in two well-beaten eggs. Shape them into oval forms, about the size of large walnuts, and fry them in plenty of boiling hot lard, draining them all on a perforated skimmer, before they go to table.
LIVER PIE.—
Prepare a fine fresh calf's liver. Split it in long pieces. Lay it in a pan of cold water for an hour or two. Afterwards take it out and wipe it dry, and boil it till tender. Drain it when done, and chop it large with a slice of cold ham. Season it with pepper and nutmeg, (no salt for any thing that has ham in it,) and add some minced sweet marjoram and sweet basil, and two yolks of hard-boiled eggs, grated or minced. The grated yellow rind of a fresh lemon will be an improvement. Make a very nice light paste, and line a pie dish with it. Then fill it high with the mixture, laying on the top several pieces of fine fresh butter. Cover it with a lid of paste, notching the edges handsomely, and cutting a cross-slit on the top. Bake it light brown, and serve it up, either hot or cold. It will be found very nice.
With the same mixture you may make liver dumplings, enclosing them in a nice paste, and boiling them; or a liver pudding, boiling the mixture in one large paste, and tying it in a cloth, leaving room for it to swell.
CHITTERLINGS OR CALF'S TRIPE.—
This is very delicate and digestible, and is nice at breakfast, or as a side dish at dinner. To prepare it for cooking, it should be cut open with scissors, emptied, and thoroughly cleaned, and then laid all night, or for several hours, in cold water, slightly salted. It can be bought of the veal butchers ready prepared, and run on a wooden skewer. Wash it again just before cooking. Cut it into small pieces, and boil it slowly till quite tender, in water enough to keep it well covered. When entirely done, take it up, drain it, and keep it warm. Have ready some onions boiled in milk till quite soft, and sliced thin. Melt some excellent fresh butter, in milk thickened with flour. Make a round of very nice toast, with the crust pared off. Dip it for a minute in hot water; lay it in the bottom of a deep dish. Cover it thickly with the onion sauce, and place the chitterlings upon it, seasoning them with pepper and vinegar. It will be an improvement to boil with them four or five blades of mace. Eat vinegar with it, always. Tarragon vinegar is best. This dish deserves to be more in use. Try it.