Fourth Week. Thursday.
Frugal Soup.
- 3 lbs. of bones.
- ½ lb. of liver.
- 1 slice of corned ham.
- 2 turnips.
- 2 carrots.
- Nearly a can of tomatoes.
- ½ cup of sago.
- Pepper and salt.
- Sweet herbs.
- 3 quarts cold water.
Break the bones, chop the meat, vegetables, and herbs, and cook slowly three hours in the water. Soak the sago, all this time, in a little cold water. Strain the soup, rubbing the vegetables and liver through the colander; season, boil, and skim; put in the sago and cook half an hour more.
Calf’s Liver à l’Anglaise.
- 2 lbs. liver—sliced.
- ½ lb. fat salt pork.
- 2 tablespoonfuls of butter.
- 1 small onion, minced fine.
- 1 teaspoonful chopped parsley.
- Pepper and browned flour.
Melt, but not heat the butter in a saucepan; lay in the liver, then the pork, next the minced parsley and onion, with a little salt and pepper. Cover closely, and set where it will heat very slowly without boiling, for one hour and a half. Then increase the heat gradually until the gravy begins to bubble. Remove from the fire; cover the liver in a hot water dish, thicken the gravy in the saucepan and pour over it when it has boiled one minute. Please obey these directions implicitly.
Potato Croquettes.
- 2 cups cold mashed potato, free from lumps.
- 2 beaten eggs.
- 1 tablespoonful melted butter.
- Salt and pepper to taste.
- 1 raw egg, beaten alone.
- Cracker-crumbs.
Mix soft, as for hominy croquettes, roll in egg and cracker, and fry in hot lard or dripping. You can make into long rolls, or round balls. Drain, and serve hot.