Chipped smoked beef
Shred the beef into thin straws. Make a white sauce, lay in the beef and simmer for five minutes. Then stir in a beaten egg, a little onion juice and pepper. Stir until the egg is set, and serve upon toast.
Brains on toast
Scald and blanch the brains, beat smooth, add three eggs and beat hard. Have ready a tablespoonful of butter in a frying-pan hissing hot; turn in the mixture and stir steadily for three minutes. Serve upon rounds of toast.
Baked calf’s liver (larded)
Lard with strips of fat salt pork, inserted perpendicularly. The lardoons should project on both sides. Cover the bottom of a saucepan with minced pork, place the liver on it; add a carrot, two small onions, a half-dozen stalks of celery, all chopped fine; the juice of a lemon and a quart of strong stock; cover the saucepan and bake slowly for two hours and a half, basting often with the liquor in the pan. When done remove the liver, and put into the oven for a few minutes to brown; make a rich gravy of the remainder of the gravy in the pan; put the liver in the center of the dish, strain the sauce and pour over it.
Mock pâté de foie gras
When poultry is in full season and the weather is cold, save the giblets from half a dozen fowls, boiling them, salting slightly to keep them and setting them in a cold place. When you have enough, chop them, rejecting tough portions, and run through a vegetable press. Work to a smooth paste with melted butter, season with paprika, salt, and a dash of onion juice. Pack down in small jars, pour melted butter over the top, and keep in a cool, dry place. If you will boil a few mushrooms in salted water, strain, cut them into coarse dice and intersperse throughout the paste, you will have a veritable imitation of the famous Strasburg pâtés.
You may substitute calf’s, lamb’s or pig’s liver for those of fowls if you can not get the latter.