Soak liver in cold salted water for half an hour, scald, remove skin, and dredge with flour; cut pork in thin slices, and try out in frying pan; brown liver in pork fat, and place in an earthen dish or kettle, add vegetables, seasonings, and water which has first been put in the frying pan; cover closely, and bake three hours in a slow oven, adding water if necessary; remove liver, and thicken gravy and vegetables with one-fourth cup of flour mixed to a paste with cold water.
161.—BROWN FRICASSEE OF LIVER
| 1 pound liver | 4 tablespoons flour |
| 2 cups boiling water | ¾ teaspoon salt |
| 2 tablespoons bacon fat | ¼ teaspoon paprika |
| 1 tablespoon grated onion | 6 slices of toast |
Cut liver into half-inch cubes, and soak in cold salted water fifteen minutes; drain; cover with the boiling water, and simmer six minutes; cook bacon fat, onion, and flour until brown; add seasonings, and stock in which liver was cooked; stir until smooth; add liver, and pour over toast or small, thin baking powder biscuit.
162.—CHICKEN LIVERS AND BACON
Cook chicken livers in boiling salted water fifteen minutes; put each liver on half of a slice of bacon, fold other half over liver, and bake in a hot oven until bacon is crisp; moisten slices of toast with the stock in which livers were cooked, and serve two pieces of bacon and livers on toast for each person.
163.—FRIED LAMB'S LIVER AND BACON
Cut liver in one-third-inch slices; soak in cold water for half an hour; drain, dry, and cook in hot deep fat, with six slices of bacon, until brown.
164.—LAMBS' KIDNEYS IN BROWN SAUCE
| 6 lambs' kidneys | ¼ teaspoon paprika |
| 1½ cups boiling water | ½ teaspoon onion juice |
| 1½ tablespoons butter | 1 teaspoon Worcestershire sauce |
| 3 tablespoons flour | Few drops kitchen bouquet |
| ½ teaspoon salt | 6 slices of toast |