New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families

by Maria Eliza Ketelby Rundell

Serve with brown gravy.

Calf’s Liver.

Sliced: seasoned with pepper and salt, and nicely broiled. Rub a bit of cold butter on it, and serve hot and hot.

Roasted.

Wash and wipe it: then cut a long hole in it, and stuff it with crumbs of bread, chopped anchovy, herbs, a good deal of fat bacon, onion, salt, pepper, a bit of butter, and an egg. Sew the liver up; then lard or wrap it in a veal caul, and roast it.

Serve with a good brown gravy, and currant jelly.

Sweetbreads.

Half boil, and stew in a white gravy. Add cream, flour, butter, nutmeg, salt, and white pepper: or, in brown, seasoned: or, after parboiling, cover with crumbs, herbs, and seasoning, and brown in a Dutch oven. Serve with butter, and mushroom catsup, or gravy.

Sweetbread Ragout.

Cut them about the size of a walnut: wash and dry them; then fry of a fine brown. Pour to them a good gravy, seasoned with salt, pepper, allspice, mushrooms, or the catsup. Strain, and thicken with butter, and a little flour. You may add truffles, and morels, and the mushrooms.