Corned Beef, and How to Cook It.
Select a piece of corned beef that is fat. The plate or navel pieces are best, and should only have been in salt five days. Put the piece in boiling water in a pot just large enough to hold it, along with an onion and a spoonful of cloves or allspice; let it boil slowly, skimming the first half hour, if to be eaten cold. Take it up as soon as tender, and when cool enough take out the bones and place the meat in a vessel just large enough to hold it, and pour in the fat, with sufficient hot water to cover it, letting it remain until quite cold.
[Beef tongues should be cooked in the same way, after laying in salt or strong pickle from twenty-four to thirty-six hours.]
Spiced Veal.
Take three pounds lean veal, parboiled, and one-fourth pound salt pork, each chopped fine; six soft crackers pounded; two eggs beaten; two teaspoonfuls of salt, three peppers, one nutmeg and a little thyme or summer savory. Mould up like bread, and place in a pan, leaving a space all around, in which place some of the water in which the meat was boiled. Bake until quite brown, and slice when cold.
Calves' Liver with Bacon.
Cut both liver and bacon in thin slices, and an inch long, taking off the skin. Place alternately on a skewer, and broil or roast in a quick oven. Dress with melted butter, pepper and juice of lemon.
Calves' or Lambs' Liver Fried.
Slice the liver thin, and season with salt and pepper. Beat an egg with a spoonful of milk or cream. Coat the slices with this, and dry in fine cracker dust. Fry in two parts lard and one of butter until a light brown. If fried too much the liver will be hard and tasteless. Salt pork fried brown is very nice with liver, and the fat from the pork will be found excellent to fry the liver in.