Quantity for 6 Persons.
- 2 lbs. of liver cut into thin slices
- ¾ lb. of bacon cut into thin slices
- Salt, pepper, flour
Preparation: The bacon must be lean and is fried light yellow, then placed on a platter on the stove. The liver slices are salted and peppered, dipped into flour and fried in the bacon dripping, quite crisp. It is put on the platter with the bacon. One-half cup of water or bouillon is poured into the lard in which the bacon and liver were fried and left to boil. This gravy may be served separately or on the meat. It requires only a few minutes to fry the liver.
No. 29—COW UDDER.
Quantity for 6 Persons.
- 1½ lbs. cow udder
- 1 onion
- Salt
- 2 bay-leaves
- 1 clove
- 2 qts. of water
- 6 pepper-corns
Preparation: The cow udder is washed well and placed over the fire with much cold water. As soon as it comes to a boil the water is poured off and the 2 qts. of fresh water poured on and all the spices named added, then boiled until soft which requires 4 or 5 hours. Then it is cut in pieces, and these are rolled in roll crumbs and fried in butter until light yellow. Or a nice brown gravy is made by taking 2 tablespoonfuls of butter and in it brown 2 tablespoonfuls of flour, then add some of the bouillon, 1 tablespoonful of vinegar, ½ glass red wine, 1 teaspoonful of sugar—all this well cooked.
Now the udder is put into this gravy, stewed a little while and served. The gravy must not be too thick.
No. 30—CORNED BEEF.
- 30 lbs. of beef
- 2 lbs. of salt
- 6 tbsps. of sugar
- 10 qts. of water
- Scant ⅛ lb. of saltpetre