Drain the liquor from the oysters and cut them up. Add the minced celery. Prepare the seasoning, putting in the vinegar last, and pour the mixture over the celery and oysters. Toss up well with a silver fork. Do this just before dinner, as the salad will be injured by lying long in the dressing.
Calf’s Liver à la Mode.
- 1 calf’s liver.
- ½ lb. fat salt pork.
- 2 tablespoonfuls of butter, or dripping.
- 2 small onions.
- 1 tablespoonful chopped parsley and marjoram.
- 2 tablespoonfuls of vinegar.
- 1 teaspoonful mixed cloves, mace, and allspice.
- 1 tablespoonful Worcestershire sauce.
- Pepper and salt to taste.
Wash the liver thoroughly, and soak half an hour in salted water. Wipe, make incisions about an inch apart, and lard with strips of pork, projecting slightly on each side. Fry the onions and herbs in the dripping. Take them out, put in the liver, and fry both sides to a light brown. Turn all into a saucepan, with the vinegar and water to cover the liver—barely. Cover closely, and stew gently an hour and a half. Lay the liver on a hot dish, strain the gravy, return to the fire, thicken with a tablespoonful of browned flour, put in the sauce and spice; boil up and pour some of it over the liver, the rest into a gravy-boat. What is left from dinner will be nice for luncheon or tea, cut horizontally in thin slices.
Salsify Fritters.
- 1 bunch salsify.
- 2 eggs.
- ½ cup milk.
- Flour for thin batter.
- Lard, or dripping.
- Salt to taste.
Scrape and grate the roots, and stir into a batter made of the beaten eggs, the milk, and flour. Grate the salsify directly into this, that it may not blacken by exposure to the air. Salt, and drop a spoonful into the boiling fat to see if it is of the right consistency. As fast as you fry the fritters, throw into a hot colander to drain. One great spoonful of batter should make a fritter.
Potatoes à la Duchesse.
Cut the remnants of yesterday’s potatoes à l’Italienne into rounds with a cake-cutter, dipped in cold water. Set like biscuits, but not so near as to touch one another, in a greased pan, and bake quickly, brushing top and sides with beaten egg when they begin to brown. Serve upon a heated napkin folded flat, on a platter.