53. Calf's Liver larded.—The operation of larding is done by passing strips of larding pork, which is firm, white, fat pork, cut two inches long, and quarter of an inch square, in rows along the surface of a liver, placing the strips of pork in the split end of a larding needle, and with it taking a stitch about a quarter of an inch deep and one inch long in the surface of the liver, and leaving the ends of the pork projecting equally; the rows must be inserted regularly, the ends of the second coming between the ends of the first, and so on, until the surface is covered; the liver is then laid in a dripping pan on one ounce of carrot, one ounce of onions, and one ounce of salt pork sliced, half a teaspoonful of salt, quarter of a saltspoonful of pepper, three sprigs of parsley, one of thyme, three bay leaves, and six cloves; a gill of Spanish sauce or brown gravy is poured over it, and it is cooked in a moderate oven about an hour, until it is thoroughly done. The liver should be laid on a hot platter, while half a pint of Spanish sauce or gravy is stirred among the vegetables it was cooked with, and then strained over it. If served hot it is a most delicious and economical dish, being nearly as satisfactory to appetite as a heavy joint of roast meat.
54. Blanquette of Veal.—Cut three pounds of the breast of veal in pieces two inches square, put them in enough cold water to cover them, with one saltspoonful of white pepper, one teaspoonful of salt, a bouquet of sweet herbs, made as directed in Chapter first, and an onion stuck with three cloves; bring slowly to a boil, skim carefully until no more scum rises, and cook gently for thirty or forty minutes until the veal is tender; then drain it, returning the broth to the fire, and washing the meat in cold water; meantime make a white sauce by stirring together over the fire one ounce of butter and one ounce of flour, until they are smooth, then adding a pint and a half of the broth gradually, season with a little more salt and pepper if they are required, and with quarter of a saltspoonful of grated nutmeg; when the sauce has boiled up well, stir into it with an egg-whip the yolks of two raw eggs, put in the meat, and cook for five minutes, stirring occasionally; a few mushrooms are a great improvement to the blanquette; or it may be served with two tablespoonfuls of chopped parsley sprinkled over it after it is put on a hot platter.
55. Stuffed breast of Veal.—Have the butcher make what is called a pocket in a three pound breast of veal, by cutting the flesh of the upper side free from the breast bones, taking care to leave three outer sides of the meat whole, so as to hold the stuffing; prepare a bed of vegetables, herbs, and pork, as directed for liver, in receipt No. 53; stuff the breast, sew it up, lay it on the vegetables, put four ounces of salt pork cut in thin slices on the top, season it with a teaspoonful of salt, and quarter of a saltspoonful of pepper, and bake it in a moderate oven about one hour, till thoroughly done; serve it with a brown gravy made the same as the liver gravy in receipt No. 53.
56. Stuffing for Veal.—Steep four ounces of bread in tepid water; chop one ounce of onion, and fry it yellow in one ounce of butter; wring the bread dry in a towel and add it to the butter and onion; season with one saltspoonful of salt, quarter of a saltspoonful each of pepper and powdered thyme, or mixed spices, and stir till scalding hot, then remove from the fire, stir in the yolk of one raw egg, and stuff the breast of veal with it. This is a very good stuffing for poultry, or lamb.
57. Broiled Pork Cutlets.—Make a Robert sauce, according to directions given below. Broil two pounds of cutlets from the neck of pork, being careful not to burn them, and dish them in a wreath on a hot platter with Robert sauce poured on the dish.
58. Robert Sauce.—Chop two ounces of onion, fry pale yellow with one ounce of butter, add two tablespoonfuls of spiced vinegar, and reduce one half by quick boiling; add half a pint of Spanish sauce, or brown gravy, and boil slowly for fifteen minutes; then season with a saltspoonful of salt, quarter of a saltspoonful of pepper, and two teaspoonfuls of French mustard, and serve.
59. Pork Chops with Curry.—First boil a quarter of a pound of rice according to receipt No. 60. Fry two pounds of pork chops cut from the loin, brown in a very little butter, pour off all the grease, add to them half a pint of Spanish sauce, and a tablespoonful of curry powder mixed smooth with two tablespoonfuls of cold water; cover the sauce-pan, and simmer the chops for fifteen minutes; then dish them in a wreath on a hot platter, pour the sauce on the bottom of the dish, and fill the centre with rice.
60. Boiled Rice.—Wash a quarter of a pound of rice in plenty of cold water, put it into a quart of boiling water with a tablespoonful of salt, and boil it fast for twenty minutes; shake it out into a colander, drain it, and shake it from the colander into the centre of the dish of chops; do not stir it with a spoon.
61. Broiled Pigs' Feet.—Boil four well cleaned pickled pigs' feet in stock or boiling water with sweet herbs, until they are tender enough to permit the bones to come out readily; split them in halves, take out all the large bones; trim and shape them neatly, and cool them; when cold season them with pepper and salt, dip them first in melted butter and then in cracker dust, and broil them over a clear, moderate fire, turning them frequently; serve with a little melted butter, lemon juice, and chopped parsley over them.
62. English Pork Pie.—Make a plain pie crust by mixing together with the hand, half a pound of flour and quarter of a pound of butter, with enough cold water to make a stiff paste; roll out about six times on a well floured pastry board, folding the paste evenly each time; line the side of an earthen pie dish nearly to the bottom; in the bottom put a thin layer of bacon, about four ounces sliced; pare and slice half a quart of potatoes; chop two ounces of onion; cut two pounds of fresh lean pork in two-inch pieces; lay all these in the dish in layers, season with half a saltspoonful of pepper and the same quantity of powdered sage; fill the dish with any good cold gravy, cover with crust, wetting the edges to make them fit tight; ornament the surface according to your fancy, with leaves and fancy shapes cut out of the pastry; brush over with a raw egg beaten with a tablespoonful of water; bake in a moderate oven fifteen minutes; cover the top with paper, and bake one hour longer; serve hot, or cold, as desired.