Calf’s Liver, Larded.
Cut half a pound of fat salt pork into lardoons, and thrust them, about half an inch apart, into a fresh liver, so that they will project on both sides. Put two tablespoonfuls of butter into a saucepan, with a small onion minced, pepper, and some sweet herbs chopped, also a few spoonfuls of strained tomato (left over from yesterday). Cover closely, and set in a frying-pan of boiling water for one hour, keeping the outer pan full all the time, and turning the liver twice. Then, take out the saucepan, and set over the fire, but cook slowly. When the liver is nicely browned below, turn it. At the end of forty minutes, boil up once sharply—and for the first time. Take out the liver, and keep hot. Add a little boiling water to the gravy, strain, thicken with browned flour, and pour over the liver.
Green Pea Pancakes.
Two cups of green peas, boiled, and mashed when hot. Season with butter, pepper, and salt, and when cold, beat in two eggs, a cupful of milk, half a teaspoonful of soda, and twice as much cream of tartar, sifted twice through half a cupful of flour. Beat well, and bake as you would griddle-cakes. Eat very hot.
Asparagus in Ambush.
- The green tops of two bunches of asparagus.
- 8 or 9 stale biscuits, or small, light rolls.
- 2 cups of milk.
- 4 eggs.
- 1 great spoonful of butter, rolled in flour.
- Salt and pepper to taste.
Take out the crumb from the rolls, when you have cut off the tops to serve as covers, and set them open in the oven to crisp, laying the tops by them. Heat the milk, pour upon the beaten eggs; stir over the fire until they begin to thicken, when add the butter and flour. Lastly, put in the asparagus, boiled tender, and chopped fine. Fill the rolls with this mixture, put on the tops, and serve hot. Good!
Bermuda Potatoes en robe de chambre.
Put on in boiling water, and cook until a fork will pierce them. Throw off the water and set back, uncovered, upon the range to dry off, strewing with salt at the same time, Send to table in a dish lined with a napkin, peeling as you eat them.