Chop, very fine, one pound of calf’s liver. Put one tablespoonful of butter in a saucepan, add the liver with two tablespoonfuls of chopped bacon; cover and cook gently for one hour. When nearly done add a half-teaspoonful of salt, a quarter-teaspoonful of pepper, and two tablespoonfuls of boiling water. Serve on a platter upon buttered toast.
CHICKEN
Fried chicken
Joint a tender chicken as for fricassee. Dip each piece in beaten egg, then roll in salted cracker dust until thoroughly coated. Set aside for an hour before frying in boiling cottolene or other fat to a golden brown. Be sure to fry long enough for the thickest pieces of chicken to be cooked all the way through.
Virginia fried chicken
Prepare the chicken as directed in the last recipe. Fry half a pound of bacon, sliced thin. When crisp, but not burned, strain off the fat and return to the pan. Keep the bacon hot while you fry the chicken (prepared with egg and cracker dust) in the fat, turning twice. Should there not be fat enough, add dripping or cottolene or other fat. When done, arrange upon a hot dish and garnish with the bacon.
Fried chicken with cream gravy
(A Maryland dish.)
After dishing the chicken cooked as in foregoing recipe, strain the fat again, stir in a lump of butter rolled in flour that has been slightly browned, and, when it bubbles, a small cup of hot cream or milk to which a pinch of soda has been added. Stir for two minutes to prevent scorching, add a tablespoonful of minced parsley and pour over the chicken.